Moroccan Meatball Sandwich With Creamy Harissa & Zesty Yogurt Sauce

Carrie Welt
Senior Culinary Manager
Nando’s Peri-Peri

Sponsor: SupHerb Farms®

Servings: 24

Ingredients

Meatballs:

• 4 lbs button mushrooms, minced
• 1 c SupHerb Farms^® Minced Garlic, divided
• 4 lbs ground meat (beef, pork or lamb)
• 1 c mayonnaise
• ½ c SupHerb Farms^® Moroccan Harissa
• 1 c SupHerb Farms^® IQF Parsley

Harissa Aïoli:

• 2 c mayonnaise
• ¼ cup SupHerb Farms^® Moroccan Harissa

S’chug Yogurt Sauce:

• 1 cup SupHerb Farms^® Jalapeno Pesto (S’chug)
• 2 c Greek plain yogurt

Base:

• 24 – 5-inch hoagie rolls

Garnish:

• 24 oz crumbled feta cheese
• 12 oz arugula

Directions

Meatballs:

1. In a large skillet pan, sauté 4 lbs minced mushrooms with ½ cup SupHerb Farms® Minced Garlic over medium low heat until lightly browned and reduced significantly, about 15 minutes.
2. Allow to cool completely. Preheat broiler.
3. Combine 4 lbs ground meat with the cooked and cooled mushroom mixture (above), 1 cup mayonnaise, ½ cup SupHerb Farms® Moroccan Harissa Paste, remaining ½ c SupHerb Farms® Minced Garlic and 1 cup SupHerb Farms® IQF Parsley.
4. Form 2.7 oz meatballs (Tip: #16 disher works best) .
5. Broil for 8-10 minutes on a lined sheet pan. Ensure the internal temperature reaches 165˚F.

Harissa Aïoli:

6. In a medium bowl, combine 2 cups mayonnaise with ¼ cup SupHerb Farms® Moroccan Harissa. Refrigerate for service.

S’chug Yogurt Sauce:

7. In a medium bowl, combine 1 cup SupHerb Farms® Jalapeno Pesto (S’chug) and 2 c Greek yogurt to taste. Refrigerate for service.

For Service:

8. Split and toast a hoagie roll.
9. Spread a light layer of the harissa aïoli on the bottom half of the hoagie roll and s’chug yogurt sauce on the top half, followed by ½ oz of arugula on each heel. Top with 2 meatballs and 1 oz crumbled feta cheese.

Project Management: Summit F&B
Photography: otysonphoto.com // Food Styling: Peg Blackley