Publix Simple Meals

Chimichurri-Style Meatball Hoagies with Food Truck Puffs

Chimichurri-Style Meatball Hoagies with Food Truck Puffs
Servings:
6
Total Time:
50 minutes
Active Time:
25 minutes

Cooking Sequence

  • 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, 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

Prep

  • Preheat oven to 425°F. Chop cilantro (1 cup) and green onions (1/2 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 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.

Food Truck Puffs

Ingredients

1 (20-oz) package frozen sweet potato puffs
Nonstick aluminum foil
1/2 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)
1/2 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 (1/2 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.

Aprons Advice

  • 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.

Add items to your shopping list by clicking on the check box next to any item below.

Chimichurri-Style Meatball Hoagies

Items You May Need to Buy
Items You May Already Have

Food Truck Puffs

Items You May Need to Buy
Items You May Already Have

Chimichurri-Style Meatball Hoagies

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%

Food Truck Puffs

CALORIES (per 1/6 recipe) 280kcal; FAT 13.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 20mg; SODIUM 690mg; CARB 33g; FIBER 1.00g; SUGARS 11g; PROTEIN 7g; CALC 15%; VIT A 0%; VIT C 0%; IRON 6%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star