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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 201.0
  • Total Fat: 11.6 g
  • Cholesterol: 35.4 mg
  • Sodium: 11.7 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.0 g

View full nutritional breakdown of Chicken Parm Meatball Subs calories by ingredient
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Chicken Parm Meatball Subs

Submitted by: SAMANTHAGFT

Introduction

This is a healthy twist on one of my old faves (a Rachel Ray Recipe), the meatball sub. It uses ground chicken instead of the full of fat beef, and lighter cheeses to make this a delicious but healthy option! This is a healthy twist on one of my old faves (a Rachel Ray Recipe), the meatball sub. It uses ground chicken instead of the full of fat beef, and lighter cheeses to make this a delicious but healthy option!
Number of Servings: 6

Ingredients

    1 pound ground chicken (16 oz)
    1 tablespoon grill seasoning blend
    1 large egg
    1 cup grated Parmigiano-Reggiano (reduced fat)
    1/2 cup Italian bread crumbs
    Handful of chopped parsley leaves
    3 tbs olive oil
    2 large cloves garlic, cracked from skin and split
    1/4 teaspoon red pepper flakes, a healthy couple of pinches
    1 (28-ounce) can crushed tomatoes,
    1 cup chicken stock (fat free)
    Salt
    Pepper
    6 Whole wheat sub rolls (medium sized)
    1 1/2 cups shredded provolone

Directions

Makes Six subs.

Preheat oven to 425 degrees F.

Place chicken in a bowl and season with grill seasoning. Add egg, the grated cheese, bread crumbs, parsley, and 2 tbs extra-virgin olive oil to the bowl. Mix the meat and form 18 tablespoon size meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.

While the meatballs bake, heat a medium skillet over medium heat. Add1 tablespoon extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings. Reserve a extra sauce for dipping on dinner table.

Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.

Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Add one slice of the reduced fat provolone to the top of each sub return to broiler to melt the cheese until golden.


Number of Servings: 6

Recipe submitted by SparkPeople user SAMANTHAGFT.






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Member Ratings For This Recipe

  • I am making this for my family this weekend, but I wanted to point out that the calories are incorrect. I think you must have calculated 1 sub roll for the whole recipe? Either that or you have found 29 calorie sub rolls, and please share the source. :D - 3/11/11

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  • This was fabulous!! I added hatch green chili's (per my husband request) to the chicken meatballs and it was devoured! Even my 5 yr old wanted seconds. This a huge household favorite! - 12/8/10

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  • Meatballs were awesome. I was eating them by themselves without the sauce. Yum! I may try to figure out a way to make meatloaf out of the recipe. I didn't follow the recipe of the sauce, mainly because I like to throw a bunch of veggies and stuff that i like in a crock pot and let it go. - 8/11/09

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