These deliciously flavored meatballs served on hoagie rolls or French baguette rolls will be the new favorite at your weeknight dinner table or your neighborhood football party. The sauce makes plenty for cooking the meatballs, and there's even enough to spoon over the sandwiches for a boost of flavor.


Credit: Iain Bagwell; Styling: Victor Protasio

Recipe Summary

2 hrs 30 mins
30 mins
Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Remove meatballs from slow cooker with a slotted spoon; discard mixture in slow cooker. Toss meatballs with 1/4 cup reserved herb mixture.

  • 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.

  • 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.