Cheesy, Savory, Bready Goodness!
On this week’s Twisted Skillet, Sean visits Horno. Horno brings the street food heat and world flavors together. While there, he sees how they prepare their meatballs, which inspires him to go back to the ranch to do his own twist!
Albondigas con Chipotle Sauce – Grinder Style
Ingredients:
Meatballs
- 1 lb ground beef/pork mix (50/50)
- 1 egg
- ½ white onion, grated
- 2 garlic cloves, grated
- ½ cup leftover cooked rice or ¾ cup panko breadcrumbs
- 1 tsp black pepper
- 2 tsp salt
Chipotle Tomato Sauce:
- 1 (15 oz) can roasted tomatoes
- 2–3 chipotle peppers in adobo
- 1 Tbsp adobo sauce (from can)
- 1 tsp Mexican oregano
- 2 garlic cloves
- ⅓ cup chicken broth
- ½ tsp salt (or to taste)
Grinder Build (Per Sandwich):
- 1 toasted Italian hoagie roll, sliced lengthwise
- 1–2 tbsp mayo (plain or with lime juice or chipotle)
- 2–3 slices melting cheese (Monterey Jack, Oaxaca, or provolone)
- 3–4 browned albondigas in chipotle tomato sauce
- Fresh chopped cilantro
Directions:
Make the Meatballs
1. In a bowl, combine ground beef/pork mix, egg, onion, garlic, rice or breadcrumbs, salt, and pepper.
2. Mix gently and form into small meatballs.
3. Brown in a skillet until golden on all sides.
Make the Sauce
1. Blend roasted tomatoes, chipotle peppers, adobo sauce, oregano, garlic, broth, and salt until smooth.
2. Pour into a skillet and bring to a simmer.
3. Add meatballs and cover. Simmer for 15–20 minutes until meatballs are cooked through and sauce is thickened.
Grinder Build Order (Broiler Finish):
1. Toast Italian hoagie roll and spread mayo on the bottom half.
2. Lay down cheese slices as a barrier.
3. Add 3–4 albondigas and spoon over sauce.
4. Top with more cheese.
5. Broil open-faced until cheese is melted and bubbly.
6. Garnish with chopped cilantro.
7. Close sandwich and serve hot.
