Chicken Parm Meatball Subs

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 393.2
  • Total Fat: 14.6 g
  • Cholesterol: 111.3 mg
  • Sodium: 698.8 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 38.8 g

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


Recipe is a courtesy of Rachael Ray from 30 minutes meal tv show. For a lighter recipe I switch or lower amount on some ingredients. Recipe is a courtesy of Rachael Ray from 30 minutes meal tv show. For a lighter recipe I switch or lower amount on some ingredients.
Number of Servings: 6


    1 1/2 pounds ground chicken
    1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
    1 medium egg (original use 1 large)
    1/2 cup parmesan cheese (original use1 cup grated Parmigiano-Reggiano)
    3 whole wheat bread slices toasted for bread crumbs (I used a food processor ), (original used 1/2 cup Italian bread crumbs)
    Handful of chopped parsley leaves
    Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan (I only used 2 tbsp)
    2 large cloves garlic, cracked from skin and split
    1/4 teaspoon red pepper flakes, a healthy couple of pinches
    1 large tomato (original recipe used 1 (28-ounce) can crushed tomatoes,)(recommended: San Marzano)
    1/2 cup chicken broth (original used 1 cup chicken stock )
    1/2 cup water
    8 to 10 leaves fresh basil, torn or shredded
    6 whole wheat rolls (origina used 6 to 8-inchcrusty sub rolls )
    1 cup shredded provolone (original used 1 1/2 cups)


Preheat oven to 425 degrees F.
Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs (break into crumbs in a food processor), parsley, *and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large 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. Add 1 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then cut the tomatoes in cubes and stir in, stir in the chicken broth and water. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. 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. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden

* I did not use all the olive oil the recipe says. I only used 2 tbsp

Number of Servings: 6

Recipe submitted by SparkPeople user LEONA424.

Rate This Recipe