In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.
Place Mexican salsa along with chipotle salsa in a medium saucepan along with the chicken broth and bring to a boil, reduce heat to medium and at a medium simmer, and gently add the meatballs, one by one. They should be anywhere from 1 to 2″. Once you have shaped all the meatballs, simmer over medium-low heat for 25 to 30 minutes.
Preheat oven at 375 degrees. Slice the subs open, add enough meatballs to cover, spoon sauce on top, add pickled jalapeño slices and cover with cheese. Bake for 5 to 7 minutes until toasted and cheese is completely melted.
Albondigas, Mexican style meatballs, are usually eaten with a side of rice or beans. They are typically cooked in a seasoned thick tomato sauce and it is very popular to have them seasoned with chipotles in adobo sauce. Here we are taking the all American meatball sub and pumping up el sabor with Mexican style chipotle meatballs, and added kick of pickled jalapeños and tons of melty cheese. A Mexican American mash-up, putting two things that are irresistible in diff cultures all tucked into one.
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.