Mexican Meatball Sub

                Yes, these are as good as they look. Trust me on this one. We enjoyed these
          outside on a beautiful Southern California day. Nothing better than eating outside.
          I love all that it's so colorful. Make yourself a special drink and I'd say you have a
          perfect meal. Enjoy.

                                                     Mexican Meatball Sub

               1 pound meatloaf mix ( beef, pork and veal)
               1/4 cup finely crushed tortilla chips
               1 large egg, beaten
               1/4 cup chopped fresh cilantro, plus 3 sprigs
               1/4 cup finely chopped scallions, plus more for garnish
               3 garlic cloves, 1 minced and 1 smashed
               3 teaspoons ancho chili powder
               2 teaspoons ground cumin
               salt and pepper
               1 tablespoon extra-virgin olive oil
               2 cups canned fire roasted diced tomatoes
               4 crusty sub rolls, halved and split open
               Diced avocado and crumbled Mexican cheese, for garnish

        1) Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic,
        1 teaspoon chili powder, 1 teaspoon cumin, and salt to taste in a bowl. Roll into 16
        small meatballs.
        2) Heat the oil in a nonstick skillet over medium heat. Add the meatballs and lightly
        brown, turning as needed, about 5 minutes. Add the smashed garlic and the
        remaining. 2 teaspoons chili powder and 1 teaspoon cumin, cook for 1 to 2 minutes.
        Add the tomatoes, cilantro sprigs and 1 1/2 cups water and season with salt.
        Bring to a simmer then cover, reduce heat to low and cook until the sauce thickens
        and the meatballs are tender, about 15 minutes.
        3) About 5 minutes before the meatballs are done, toast the rolls in the oven. Enjoy.
        Food Network.