Everyone needs a few go-to recipes in their cooking arsenal. The type of recipes that you know will never fail. And that will always be a crowd pleaser.
For me, it’s these Chicken Parmesan Meatball Subs. I’ve been making them for several years now and I have yet to tire of them. Which is really saying something. Because not too many recipes make it into heavy rotation in my house.
This recipe comes together very quickly, making it perfect for a weeknight meal. And these subs are equally as much of a hit with kids, adults and rowdy football fans alike. Seriously. Everyone always loves these Chicken Parmesan Meatball Subs.
And if you’re not feeling the sandwiches, toss the meatballs and tomato sauce with some freshly cooked pasta for a hearty dinner. It’s a win-win situation.
Recipe adapted from Rachael Ray
Chicken Parmesan Meatball Subs
- For the Meatballs
- 1.25 lbs ground chicken (can also substitute ground turkey)
- 1 tablespoon grill seasoning blend
- 1 egg
- 1/2 cup Parmesan cheese, grated
- 1/2 cup bread crumbs
- 1/4 cup fresh parsley, chopped
- 2 tablespoon extra-virgin olive oil
- For the Sauce
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled and minced
- 1/4 tsp. red pepper flakes
- 1 28-ounce can crushed tomatoes
- 1 cup chicken stock
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup fresh basil, chopped
- For the Subs
- 6 sub rolls
- 6 slices provolone cheese
- Pre-heat your oven to 425 degrees. Lightly coat a large rimmed baking sheet with non-stick spray and set aside.
- Make the meatballs. In a large bowl, combine all of the ingredients for the meatballs. Mix until everything is just combined, being careful not to over mix (your hands are the best tool for this job!). Shape into small balls, using about 2 tablespoons of the mixture per ball, and place them on your rimmed baking sheet. You should end up with about 18-20 meatballs. Transfer to your oven and bake for 15 minutes.
- Meanwhile, make your sauce. In a large heavy bottom sauce pan, warm the olive oil over medium-high heat. Add the minced garlic and sauté until it becomes fragrant, about 1-2 minutes. Add the red pepper flakes and sauté for another minute. Add the crushed tomatoes, chicken stock, salt and pepper. Turn the heat down to maintain a simmer and cook for about 10 minutes, stirring frequently.
- Once the meatballs are cooked, remove them from the oven and carefully transfer them to your pot of simmering tomato sauce. Stir in the fresh basil. Allow the meatballs to simmer in the sauce for about 5 minutes. Remove from the heat and set aside.
- Assemble the subs. Pre-heat your broiler. Cut the sub rolls in half lengthwise, but do not cut them all the way through (leave one side attached). Place the opened sub rolls cut side up on a broiler-safe baking sheet and slide them under the broiler for 1-2 minutes, or until they are very lightly toasted. Remove from the oven and place 3 meatballs and a couple tablespoons of sauce inside each sub roll. Lay a slice of provolone cheese on top of the meatballs. Place the subs back under your broiler for another 1-2 minutes, or just until the cheese is melted. Remove from the oven and serve immediately.
- Leftover meatballs can be stored in an airtight container in the refrigerator for 2-3 days.
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