ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chimichurri Beef Meatball Hoagies

Photo: Iain Bagwell; Styling: Victor Protazio

Hands-on time 30 mins
Total time 2 hrs, 30 mins

Makes 6 servings

These deliciously flavored meatballs served on hoagie rolls or French baguette rolls will be the new favorite at your weeknight dinner table or your neighborhood football party. The sauce makes plenty for cooking the meatballs, and there's even enough to spoon over the sandwiches for a boost of flavor.


  • 1 1/2 cups fresh cilantro leaves, divided
  • 1 cup fresh parsley leaves, divided
  • 6 garlic cloves, divided
  • 1 1/2 pounds ground sirloin
  • 1 cup soft, fresh breadcrumbs
  • 1/4 teaspoon dried crushed red pepper
  • 1 large egg, lightly beaten
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup canola oil, divided
  • 1/2 cup red wine vinegar
  • 1 shallot, coarsely chopped
  • 1 jalapeño pepper, coarsely chopped
  • 2 tablespoons fresh oregano leaves
  • 1/4 cup extra virgin olive oil
  • 6 hoagie rolls, split
  • Extra virgin olive oil
  • 1 (10-oz.) package finely shredded (angel hair) cabbage
  • 1 cup crumbled Cotija cheese
  • Lime wedges

How to Make It

  1. Chop 1/2 cup cilantro leaves and 1/4 cup parsley leaves; place in a large bowl. Mince 2 garlic cloves; add to herbs in bowl. Add ground sirloin, next 3 ingredients, and 1/4 tsp. salt; stir gently to combine. Shape mixture into 18 balls.

  2. Heat 1 Tbsp. canola oil in a large nonstick skillet over medium-high heat. Add half of meatballs, and cook 6 minutes, turning often to brown all sides. Transfer meatballs to a 6-qt. slow cooker. Repeat with 1 Tbsp. canola oil and remaining meatballs.

  3. Process vinegar, next 4 ingredients, and remaining cilantro leaves, parsley leaves, garlic, salt, and canola oil in a food processor until finely chopped and well combined. Stir together 1/2 cup herb mixture and 1/4 cup water; pour over meatballs in slow cooker. Reserve remaining herb mixture. Cover and cook on LOW 2 hours.

  4. Remove meatballs from slow cooker with a slotted spoon; discard mixture in slow cooker. Toss meatballs with 1/4 cup reserved herb mixture.

  5. Preheat broiler with oven rack 6 inches from heat. Brush cut sides of rolls with extra virgin olive oil; place on baking sheet. Broil 2 minutes or until golden brown.

  6. Toss together shredded cabbage and 1/2 cup reserved herb mixture. Divide cabbage mixture among rolls; top each roll with 3 meatballs and desired amount of cheese. Serve with lime wedges and any remaining herb mixture.