Mexican meatball sandwich
So this is one of my favorite sandwiches, meatball sandwich but with a twist. Some Mexican flavors and a touch of green Tahini.
Its is exciting to combine tastes from two parts of the world. Using two types of minced beef and veal, a touch of Parmesan cheese and some Mexican spices. This time I didn’t use any melted cheese but rather a spicy tomato pepper sauce.
4 meatballs- mix of minced beef and veal, 1 tbs. of Parmesan cheese, small chopped white onion, 1 tbs. of chopped Cilantro, 1 beaten egg, 1 tbs. of bread crumbs, salt and black pepper to taste, touch of cumin, touch of paprika.
Shape into a small balls and either fry or roast in the oven until golden brown.
Spicy tomatoes, pepper sauce: 2 chopped tomato, 1 chopped garlic clove, small chopped green pepper, small chopped red pepper, small chopped Jalapeno pepper, salt and black pepper to taste, 1 tsp. smoked paprika and 1/2 tsp. of cumin.
Heat non stick skillet over high heat and add 1 tsp. of oil. Add the onion, peppers and garlic, fry until soft and add the tomatoes. Cook until a sauce is ready. Place the meatballs and cook.
Bread: the best for me is soft roll or Italian bread and even a French Baguette.
Green Tahini: 1 tbs. of sesame sauce, 1/2 tsp. of fresh lemon juice, salt to taste, 1 tbs. of parsley, 1 tbs. of coriander or mint.
Place in a food processor and bland for a smooth green sauce.
Slice the roll and spread some of the Green Tahini. Place the meatballs with the spicy tomato sauce. Top with some green Tahini.