Chimichurri Beef Meatball Hoagies

These Chimichurri Beef Meatball Hoagies are a flavor explosion! Juicy, herb-seasoned beef meatballs smothered in vibrant chimichurri sauce, nestled in a soft hoagie roll, and topped with melty cheese. A bold and satisfying sandwich perfect for any meal. Office.

Ingredients

• Coriander leaves, 1 ½ cups
• Parsley leaves, 1 cup
• Garlic cloves, 6
• Sirloin, 1 ½ lbs, ground
• Breadcrumbs, 1 cup
• Red pepper flakes, ¼ tsp, crushed
• Egg, 1, beaten
• Kosher salt, ¾ tsp
• Canola oil, ½ cup
• Red wine vinegar, ½ cup
• Shallot, 1, chopped
• Jalapeno pepper, 1, chopped
• Oregano leaves, 2 tbsp
• Extra-virgin olive oil, ¼ cup
• Hoagie rolls, 6, split
• Cabbage, 10 ounces, shredded
• Cotija cheese, 1 cup

Directions

1. Add ¼ cup parsley leaves and ½ cup coriander leaves into the bowlvand chops it well.
2. Add 2 minced garlic cloves and combine well. Then, add ground sirloin, breadcrumbs, red pepper flakes, and egg and stir well. Shape mixture into 18 balls.
3. Add 1 tbsp of canola oil into the skillet and place on medium-high heat. Place half of the meatballs in the skillet and cook for 6 minutes until browned. Transfer meatballs to the slow cooker. Repeat the same process with the remaining meatballs.
4. Add canola oil, salt, garlic, parsley leaves, coriander leaves, vinegar,shallot, jalapeno pepper, oregano leaves, and olive oil into the blender and blend until smooth. Stir ¼ cup of water and ½ cup of the herb mixture, pour over meatballs and put it in the slow cooker. Add reserved herb mixture. Cover with a lid. Cook for 2 hours on low heat.
5. Remove meatballs from the slow cooker with a slotted spoon.
6. Preheat the broiler and brush Hoagie rolls with olive oil. Let broil fortwo minutes.
7. Toss reserved herb mixture and shredded cabbage and divided among the hoagie rolls. Top with three meatballs and cheese.