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Recipes
Chimichurri-Style Meatball Hoagies
6 servings
35 minutes total

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

    1. 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.
    2. 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.
    3. 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%