Chicken Parm Meatball Subs
- Minutes to Prepare:
- Minutes to Cook:
- 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 oil2 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
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.
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.
Nutritional Info 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
Member Reviews
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BRENDAS1978
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