Friday, May 20, 2011
Chicken Parmesan Meatball Subs
* 1 lb ground chicken
* 1 tbsp grill seasoning blend
* 1 large egg
* 1 cup grated Parmesan (divided)
* 1/2 cup bread crumbs (plain or Italian)
* Handful of chopped parsley leaves
* 4 tbsp olive oil (divided)
* 2 large cloves garlic (or 2 tsp)
* 1/4 teaspoon red pepper flakes (or as mush as you like)
* 1 (28-ounce) can crushed tomatoes
* 1 cup chicken stock
* Salt & Pepper to taste
* 8 to 10 leaves fresh basil, torn or shredded
* 4-6 crusty sub rolls
* shredded mozzarella
1. Preheat oven to 425 degrees F.
2. Place chicken in a bowl and season with grill seasoning. Add egg, half of the Parmesan cheese, bread crumbs, parsley, and a 1 to 2 tbsp olive oil to the bowl. Mix the meat and form 12-16 large meatballs. Bake the meatballs 15 minutes until golden and firm.
3. While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes and tomatoes; stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil.
4. Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.
5. Slice rolls. Put sauce on each roll, then 2-3 meatballs. Combine the mozzarella and remaining Parmesan. Sprinkle rolls with cheese and return to the oven to melt the cheese until golden (either under the broiler, or at 375 degrees).
I let the cooked meatballs "swim" in the sauce for a while until it was time for dinner. There was a significant amount of sauce left, and it is great on pasta for a meal another day. You can also serve the sauce on the side for dipping.
Posted by Elizabeth at 10:30 AM