Publix Aprons

Chimichurri-Style Meatball Hoagies

Chimichurri-Style Meatball Hoagies
Total Time:
35 minutes


1 bunch fresh cilantro, coarsely chopped
4 green onions, coarsely chopped
2 limes, for juice
1 teaspoon ground cumin
1 teaspoon chipotle (or chili) powder
3 cloves fresh garlic
1/2 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, crumbled
1 cup medium salsa


  • Preheat oven to 425°F. Chop cilantro (1 cup) and green onions (1/2 cup).
  • Squeeze limes for juice (2 tablespoons).


  1. Place in food processor bowl (or blender): cilantro, green onions, lime juice, cumin, chipotle powder, garlic, and basil pesto; process until blended. Reserve 1/4 cup herb mixture for later use, then coat meatballs in remaining herb mixture. Arrange meatballs on foil-lined baking sheet; bake 15–18 minutes and until 160°F.
  2. Slice top of hoagie rolls open, then scoop out inside of bread 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 hoagie roll; top evenly with cheese. Bake hoagies 2–3 minutes. Divide salsa and sour cream mixture evenly over each hoagie; serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 500kcal; FAT 29.00g; SAT FAT 11.00g; TRANS FAT 0.50g; CHOL 80mg; SODIUM 1380mg; CARB 40g; FIBER 1.00g; SUGARS 4g; PROTEIN 23g; CALC 20%; VIT A 0%; VIT C 0%; IRON 20%

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