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Recipes
Chimichurri-Style Meatball Hoagies with Food Truck Puffs
6 servings
50 minutes total (Active 25 minutes)
  • Prepare puffs recipe and begin to bake (10 minutes)
  • Prepare hoagie recipe and complete puffs; serve (40 minutes)

Chimichurri-Style Meatball Hoagies

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.

Food Truck Puffs

Ingredients

  • 1 (20-oz) package frozen sweet potato puffs
  • Nonstick aluminum foil
  • ½ bunch fresh cilantro, coarsely chopped
  • 1 cup queso fresco cheese, crumbled
  • 1 cup mild cheese dip
  • 8 oz fresh tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
  • ½ cup pickled jalapeño slices, drained (optional)

Steps

    1. Preheat oven to 425°F. Arrange potato puffs on foil-lined baking sheet; bake following package instructions (for crispier potato puffs, bake additional 5–10 minutes or until desired doneness).
    2. Chop cilantro (½ cup); crumble queso fresco. Place cheese dip in microwave-safe bowl; microwave on HIGH for 1–2 minutes or until hot.
    3. Top potato puffs with cheese dip, tomato trinity, cilantro, queso fresco, and jalapeños, if using. Serve.

Serving Suggestions

  • Complete your meal with fresh salad blend and assorted pastries for dessert.
  • Serve any additional sour cream mixture as a dip with your favorite chips or vegetables.

Chimichurri-Style Meatball Hoagies

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%

Food Truck Puffs

Amount per ⅙ recipe serving: Calories 280, Total Fat 13g, Sat Fat 3.5g, Trans Fat 0g, Chol 20mg, Sodium 690mg, Total Carb 33g, Fiber 1g, Sugars 11g, Protein 7g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%