6
25 minutes
50 minutes
Chimichurri-Style Meatball Hoagies
1 bunch fresh cilantro
4 green onions
2 limes (for juice)
1 teaspoon ground cumin
1 teaspoon chipotle (or chili) powder
3 cloves 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
1 cup medium salsa
Food Truck Puff
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, and bell peppers)
1/2 cup pickled jalapeño slices (drained - optional)
Cooking Sequence
- Prepare puffs recipe and begin to bake (10 minutes)
- Prepare hoagie recipe and complete puffs; serve (40 minutes)
Chimichurri-Style Meatball Hoagies
Prep
- Preheat oven to 425°F. Chop cilantro (1 cup) and green onions (1/2 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 1/4 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.
Food Truck Puffs
- 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).
- 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.
- Top potato puffs with cheese dip, tomato trinity, cilantro, queso fresco, and jalapeños, if using. Serve.
Apron’s 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.
Chimichurri-Style Meatball Hoagies
CALORIES (per 1/6 recipe): 510; TOTAL FAT: 29g; SAT FAT: 11g; TRANS FAT: 0.50g; CHOL: 85mg; SODIUM: 1360mg; TOTAL CARB: 41g; FIBER: 3g; SUGARS: 5g; PROTEIN: 23g; CALC: 20%; VIT A: 0%; VIT C: 0%; IRON: 20%
Food Truck Puff
CALORIES (per 1/6 recipe): 280; 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%
Chimichurri-Style Meatball Hoagies
1 bunch fresh cilantro
4 green onions
2 limes (for juice)
1 teaspoon ground cumin
1 teaspoon chipotle (or chili) powder
3 cloves 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
1 cup medium salsa
Food Truck Puff
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, and bell peppers)
1/2 cup pickled jalapeño slices (drained - optional)
Cooking Sequence
- Prepare puffs recipe and begin to bake (10 minutes)
- Prepare hoagie recipe and complete puffs; serve (40 minutes)
Chimichurri-Style Meatball Hoagies
Prep
- Preheat oven to 425°F. Chop cilantro (1 cup) and green onions (1/2 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 1/4 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.
Food Truck Puffs
- 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).
- 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.
- Top potato puffs with cheese dip, tomato trinity, cilantro, queso fresco, and jalapeños, if using. Serve.
Apron’s 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.
Chimichurri-Style Meatball Hoagies
CALORIES (per 1/6 recipe): 510; TOTAL FAT: 29g; SAT FAT: 11g; TRANS FAT: 0.50g; CHOL: 85mg; SODIUM: 1360mg; TOTAL CARB: 41g; FIBER: 3g; SUGARS: 5g; PROTEIN: 23g; CALC: 20%; VIT A: 0%; VIT C: 0%; IRON: 20%
Food Truck Puff
CALORIES (per 1/6 recipe): 280; 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%
