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.

Source: Midwest Living


Recipe Summary

30 mins
12 mins
10 mins
52 mins


Vegetable Filling


Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

610 calories; fat 31g; cholesterol 186mg; saturated fat 13g; carbohydrates 50g; mono fat 11g; poly fat 5g; insoluble fiber 4g; sugars 8g; protein 38g; vitamin a 1337.7IU; vitamin c 32.9mg; thiamin 0.7mg; riboflavin 1mg; niacin equivalents 11mg; vitamin b6 0.8mg; folate 91.7mcg; vitamin b12 1mcg; sodium 917mg; potassium 905mg; calcium 327mg; iron 4.9mg.