Chimichurri Beef Subs

DifficultyBeginner

Chimichurri Beef Subs are a great alternative to the Philly Cheesesteak Sliders. Delicious meatballs, on a sub roll- what isn't to like? The recipe is taken from https://www.myrecipes.com/recipe/chimichurri-beef-meatball-hoagies

Yields1 Serving
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
 1 ½ cups fresh coriander
 1 cup fresh parsley
 6 garlic cloves
 500 g beef mince
 1 cup breadcrumbs
 ¼ tsp chili flakes
 1 large egg (beaten)
 ¾ tsp salt
 ½ cup rapeseed oil
 ½ cup red wine vinegar
 1 shallot (chopped)
 1 jalapeño (chopped)
 2 tbsp fresh oregano
 ¼ cup extra virgin olive oil
 6 submarine rolls (split)
 280 cabbage (finely shredded)
 1 cup ricota cheese (crumbled)
 lime wedges
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.

120 Minutes

Ingredients

 1 ½ cups fresh coriander
 1 cup fresh parsley
 6 garlic cloves
 500 g beef mince
 1 cup breadcrumbs
 ¼ tsp chili flakes
 1 large egg (beaten)
 ¾ tsp salt
 ½ cup rapeseed oil
 ½ cup red wine vinegar
 1 shallot (chopped)
 1 jalapeño (chopped)
 2 tbsp fresh oregano
 ¼ cup extra virgin olive oil
 6 submarine rolls (split)
 280 cabbage (finely shredded)
 1 cup ricota cheese (crumbled)
 lime wedges

Directions

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.

Chimichurri Beef Subs

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