Last week, I had a serious Italian food craving and wanted to make something hearty yet simple, so chicken parmesan meatball subs it was. The subs are so satisfying when paired with a light salad of dried cranberries, cashews, olive oil and balsamic vinegar.
Chicken Parmesan Meatball Subs:
1 pound ground chicken breast
1 teaspoon worcestershire sauce
2 garlic gloves minced
1/4 or 1/2 of an onion {diced}
1/2 cup bread crumbs
1/4 cup shredded parmesan cheese
1 egg
A healthy drizzle of extra-virgin olive oil
2 cups of good quality marinara or tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt & pepper to taste
1 to 1 1/2 cups of provolone or mozzarella cheese
Sub rolls of choice {for this recipe I use wheat sub rolls}
In a medium sized bowl combine the chicken with the worcestershire sauce, garlic, onion, bread crumbs, parmesan cheese, egg, extra-virgin olive oil, dried basil, dried oregano, salt and pepper. Combine the meat mixture and form 6-7 meatballs. Once you form the meatballs you can squish them slightly to prevent them from falling off your sub, {tip from Rachael Ray}. Preheat the oven to 425 degrees F. Preheat an oven safe pan to medium heat and add in a healthy drizzle of extra virgin olive oil. Add the meatballs to the pan and cook for 2-3 minutes on each side. Add the marinara sauce over the meatballs and then place the entire pan in the preheated oven. Cook the meatballs for an additional 5 to 7 minutes. Remove the meatballs from the oven. Place the sub rolls on a cookie sheet and lightly drizzle them with extra virgin olive oil. Place three meatballs on one side of the rolls. Lightly cover the meatballs with sauce and add as much mozzarella or provolone cheese as desired. Return the subs to the oven and broil on high for 2 minutes or until the cheese is melted and bread is golden.
Enjoy!
xoxo
Christina
