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Ingredients
- 1 bunch fresh cilantro
- 4 green onions
- 2 limes, for juice
- 1 teaspoon ground cumin
- 1 teaspoon chipotle (or chili) powder
- 3 cloves garlic
- ½ cup basil pesto
- 12 fresh seasoned beef meatballs (about 1 lb)
- Nonstick aluminum foil
- 6 bakery hoagie rolls
- 1 cup sour cream
- 1 cup queso fresco cheese
- 1 cup medium salsa
Prep
- Preheat oven to 425°F. Chop cilantro (1 cup) and green onions (½ cup).
- Squeeze limes for juice (2 tablespoons).
Steps
- Place in food processor bowl (or blender): cilantro, green onions, lime juice, cumin, chipotle powder, garlic, and pesto; process until blended. Reserve ¼ cup mixture for later use, then coat meatballs in remaining herb mixture (wash hands). Line baking sheet with foil. Arrange meatballs on baking sheet; bake 15–18 minutes and until 160°F.
- Slice tops of hoagie rolls open, then scoop out insides using fingers, leaving the crust intact. Combine reserved herb mixture and sour cream until blended and smooth. Crumble cheese.
- Place 2 meatballs in each roll; top evenly with cheese. Bake hoagies 2–3 minutes. Top each hoagie evenly with salsa and sour cream mixture; serve.
Amount per ⅙ recipe serving: Calories 510, Total Fat 29g, Sat Fat 11g, Trans Fat 0.5g, Chol 85mg, Sodium 1360mg, Total Carb 41g, Fiber 3g, Sugars 5g, Protein 23g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 20%