Starters, Snacks, Light Meals

Smoky Negra Modelo and Chipotle Meatballs | Print |
(28 votes, average 3.25 out of 5)


Serves 6-8


  • 2 pounds ground beef, pork, or mixture of both
  • 1 cup panko-style breadcrumbs
  • 2 eggs
  • 2 Tbs. chopped fresh cilantro
  • 2 Tbs. chopped fresh mint
  • 2 Tsp. salt
  • ½ Tsp. Mexican oregano
  • ½ Tsp. ground black pepper
  • 1 jar of Frontera Chipotle Salsa
  • 1 bottle of Negra Modelo
  • 1-20 ounce can of tomato puree
  • 2 Tbs. dark brown sugar



  • 6-8 telera or bolillo rolls
  • pureed black beans
  • chopped cilantro
  • Queso anejo or queso fresco cheese



  1. Mix the ground beef, breadcrumbs, eggs, cilantro, mint, salt, oregano and black pepper together in a large bowl until well incorporated. Form meat mixture into balls, about 1 ½” - 2".
  2. Bake the meatballs at 400 on 2 foil lined baking sheets until nice and brown and fully cooked, about 10-15 minutes.
  3. Combine the salsa, beer, tomato puree, dark brown sugar and 1 teaspoon salt in a slow cooker and turn on low.  Add in all the meatballs.  Once hot, the meatballs are ready to serve and can be held in the slow cooker on low for 3-4 hours.


  1. Hollow out some of the interior of the bread with your fingertips. Generously spread both cut sides of the bread with the pureed black beans.
  2. Evenly spread meatballs and sauce across one half of bread.
  3. Sprinkle with cilantro and cheese.
  4. Place the top half of the bread in place and press to compact the sandwich.