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Chicken Cheesy Meatball Sub

While you don't have to use fresh mozzarella for a melty, gooey sandwich like this, it really makes it so much better. The whole thing is just such great comfort food.

Chicken Cheesy Meatball Sub

Print Grocery List Print Recipe
Serves: 4 Total Time: 30 minutes

Ingredients

  • For the chicken meatballs:
  • 1 tablespoon olive oil
  • 1 sweet 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
  • 3/4 cup breadcrumbs, or more as needed
  • Olive oil, as needed for cooking
  • For the tomato sauce and the finished sandwich:
  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 4 to 5 tomatoes, roughly chopped (or one 15-ounce can)
  • Salt and pepper, to taste
  • Chopped fresh basil, to taste
  • 1 baguette, halved and cut into 4 pieces
  • 8 ounces fresh mozzarella, thinly sliced
  • Pepperoncini or other hot peppers, optional

Instructions

1

In a small sauté pan, heat the olive oil over medium heat. Sauté the onions until translucent, about 4 to 5 minutes.

2

Add the garlic and sauté until fragrant, 1 minute more. Set aside, and let cool.

3

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.

4

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).

5

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 until a good flavor develops, then stir in the basil just before serving.

6

Place the mozzarella on half of the bread slices (if your bread is stale, you can toast it first; I used a fresh baguette, so it didn't need toasting). Run the bread under the broiler until the cheese is melted and bubbly, about 2 minutes.

7

Toss the meatballs in the tomato sauce, and spoon some meatballs onto the bread. Garnish with hot peppers, if desired, then serve!

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