Although this recipe looks long, the sandwiches are actually quite efficient to make, even on a weeknight, because you saute the veggies while the meatballs bake.

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Ingredients

Meatballs

Vegetable Filling

Sandwiches

Directions

  • For Meatballs: In a medium bowl, lightly beat egg with a fork. Stir in cornmeal, paprika, oregano, salt, cumin and black pepper. Add chicken; mix well. Shape mixture into sixteen 1 1/2-inch meatballs or twelve 1 3/4-inch meatballs*. (Depending on the length of your rolls, you might fit three or four meatballs in each, so use your best guess for how many meatballs will fit in your rolls.) Place meatballs on a foil-lined 15x10x1-inch baking pan.

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  • Bake in a 375° for 12 to 14 minutes or until meatballs are cooked through (165°). Remove from oven; keep warm. Increase oven temperature to 425°.

  • Meanwhile, prepare vegetables. In a large skillet, cook sweet pepper, onion, and, if you like, jalapeño pepper, in hot oil over medium heat for 7 minutes or until crisp-tender, stirring occasionally. Add tomatoes and garlic; cook for 2 minutes more or until tomatoes are just softened, stirring occasionally.

  • To assemble sandwiches, place open hoagie rolls on a baking sheet. Bake 5 minutes or until toasted. Divide meatballs among toasted hoagie rolls. Top evenly with warm vegetables. Sprinkle with cheese. Place filled hoagies on the baking sheet and bake 5 minutes more or until cheese is melted.

  • To serve, top sandwiches with sour cream and/or guacamole and cilantro. If you like, pass lime wedges to squeeze over sandwiches.

Tips

*If desired, use a #40 scoop to shape meatballs.

Nutrition Facts

610 calories; 31 g total fat; 186 mg cholesterol; 917 mg sodium. 50 g carbohydrates; 38 g protein;

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