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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 teaspoons 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro leaf	1 1/2	cups	divided	5.52	0.8808	0.5112	0.1248
parsley leaf	1	cup	divided	-	-	-	-
garlic clove	6		divided	-	-	-	-
sirloin	1 1/2		ground	768.4017	0.0	155.5844	11.628
breadcrumb	1	cup	soft	-	-	-	-
red pepper	1/4	teaspoon	crushed	0.3125	0.0688	0.0146	0.0034
egg	1		beaten	71.5	0.36	6.28	4.755
kosher salt	3/4	teaspoon	divided	-	-	-	-
canola oil	1/2	cup	divided	963.56	0.0	0.0	109.0
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
shallot	1		chopped	115.2	26.88	4.0	0.16
jalapeno pepper	1		chopped	1.6312	0.3656	0.0512	0.0208
oregano leaf	2	tablespoons		-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
hoagie	6			-	-	-	-
extra virgin olive oil				-	-	-	-
cabbage	1	package	shredded	-	-	-	-
cotija cheese	1	cup	crumbled	439.2	4.763999999999999	24.0	36.0
lime wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.