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Cheesy Chicken Meatball Subs

Meatballs are one of the absolute greatest comfort foods.  And when made into a sandwich they're absolute heaven!  These Cheesy Chicken Meatball Subs are chicken parmesan, but in meatball form.

The meatballs are full of herbs and spices and explode with so much flavor!  You can either cook them in a skillet, or, brown them in a skillet and then finish them off in a 350 degree oven.  You do want them fully cooked because they'll get a brief toss in the sauce, but you're not finishing them off in the sauce.  I like browning them on the stove and then finishing them in the oven because I think it creates a much more tender and juicy meatball.  But if you prefer cooking them all the way in a skillet, than you do you!

OTHER DELICIOUS WAYS TO SERVE THESE:

SERVE OVER THIS CREAMY POLENTA

USE IN THIS PASTA RECIPE (INSTEAD OF SAUSAGE MEATBALLS)

PASTA WITH CHICKEN MEATBALLS IN MARINARA WITH BURRATA

 

Chicken Cheesy Meatball Sub

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Total Time: 30 minutes
Servings: 4

Ingredients

For the chicken meatballs:

  • 1 tablespoon olive oil
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 1 pound ground chicken
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 2 tablespoons chopped fresh basil
  • Salt and pepper, to taste
  • 1 pinch red pepper flakes
  • 1 egg
  • 1 cup breadcrumbs
  • Extra virgin olive oil

For the tomato sauce:

  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • One 15 ounce can of pureed tomatoes
  • Salt and pepper, to taste
  • Chopped fresh basil, to taste
  • 1 baguette, cut into 4 pieces
  • 8 ounces fresh mozzarella, thinly sliced

Instructions

  • In a small sauté pan, heat the olive oil over medium heat. Sauté the onions until translucent, about 4 to 5 minutes.
  • Add the garlic and sauté until fragrant, 1 minute more. Set aside, and let cool.
  • In a large bowl, combine the cooled onion mixture with all the other meatball ingredients. Mix well to combine. Using your hands, roll the mixture into small balls. Place the meatballs on a sheetpan until ready to cook. If not cooking right away, cover gently with plastic wrap and store in refrigerator.
  • In a medium skillet, heat the olive oil over medium heat. Place the meatballs in the hot pan, and allow to cook until nicely browned on each side and cooked through, about 8 to 10 minutes (you can also sear the meatballs and finish them in the oven, if desired).
  • To make the tomato sauce, heat the olive oil in a small pot. Add the onion and sauté until translucent, about 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. Deglaze the pan with the tomato paste, then stir in the tomatoes. Season the sauce with salt and pepper, and bring to a simmer. Simmer for about 10-15 minutes to develop the flavor. Taste and adjust seasonings. If the tomato sauce has too much of a bite, add a sprinkle or two of granulated sugar.
  • Stir in the basil and the cooked meatballs. Give the meatballs a gentle toss and let them very gently simmer in the sauce while you prep the baguette.
  • Don't keep them simmering too long because you don't want them to dry out. If you're worried, turn the stove off.
  • Carefully slice open each of the 4 pieces of baguette, and place 4 halves on a rimmed baking sheet. Place the mozzarella on each of the 4 bread slices. Toast the bread under the broiler until the cheese is melted and bubbly, about 2 minutes.
  • Toss the meatballs in the tomato sauce, and spoon some meatballs onto the bread.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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