Chicken Parm Meatball Subs

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Sub Solution

Rated: 5 stars out of 5Rate itRead users' reviews (211)

RECIPE
COMMENTS & REVIEWS(211)

Cook Time:
25 min
Level:
Easy
Yield:
4

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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Ingredients

1 1/2 pounds ground chicken
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmigiano-Reggiano
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
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, (recommended: San Marzano)
1 cup chicken stock
Salt
Pepper
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls
1 1/2 cups shredded provolone

Directions

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, 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 3 tablespoons 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 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.

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Comments & Reviews

recipe Chicken Parm Meatball Subs
miketa orlando, FL 11-01-2009
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Yummy and crowd pleasing
Rated: 4 stars out of 5

I made this a few years back my family while visiting. Recently my 10-year old cuz requested I make it bc it's still her... favorite meal. When I make the recipe I use a store made pasta sauce and let the meatballs simmer in it as I'm broiling the bread and cheese. I love a hearty homemade meal that I can bargain shop and make for about $1 per person. ( given I always have breadcrumbs and eggs)Read more
recipe Chicken Parm Meatball Subs
roman va beach, VA 10-20-2009
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Awesome
Rated: 5 stars out of 5

hiden jem that turned out ot be my favorite sub
recipe Chicken Parm Meatball Subs
melissa rohnert park, CA 09-20-2009
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Quite tasty though I made modifications to the sauce.
Rated: 5 stars out of 5

Let me start by saying that I love this recipe, though I did make some modifications to it. The first time I made this recipe... I followed the directions to a T and thought it still tasted good but not quite great. The chicken meatballs themeselves were delicious but the sauce seemed to be lacking a little as I found it to be a bit runny. That being the case, the next time I made it I changed the sauce recipe in order to give it a little more taste and thickness. It may sound a little strange but I added 1 can of Contadina Pizza Sauce, 1 can of diced tomatoes and I reduced the chicken stock to between 1/3-1/2 cup. In addition to the fresh basil, I also added oregano and 1 teaspoon sugar (to soften the acidity in the sauce). I didn't change the meatball recipe as I found it to be great the way it was! With that said, I am a fitness/personal trainer and my clients are always asking if I have any suggestions for low/lower fat recipes that still taste great. I regularly recommend this recipe to them and suggest using lean or extra lean ground turkey instead of the ground chicken (just be sure to not overcook it as the turkey will dry out as it is so lean). I also substitute shredded fat-free mozzarella (in the meatballs) for the the parmesan, and I use reduced-fat provolone or the fat-free mozzarella on the top. I have found that it stills works and tastes great if you modify the roll for a low-carb whole wheat hot dog bun (still hollow out some of the insides of the bun as to make room for the meatballs) and use low sodium chicken stock. Just play around with the recipe if you have time in order to make it work best for you. *Side note* You may need to cut the meatballs in half to get them to fit if you do use the hot dog bun. Overall, this really is a winner and can be modified easily!Read more
recipe Chicken Parm Meatball Subs
sophia Springfield Gardens, NY 09-17-2009
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Too watery with stock
Rated: 3 stars out of 5

This was an okay recipe for me. I just got done making it. The chicken meatballs are yummy, but the sauce was waaaaaay to... watery with the stock, so I through that out and since I didn't have another can of crushed tomatoes, I used Prego pasta sauce and just added diced tomatoes by hand. I seasoned the sauce and was as thick as it should be as a dressing. I really had to modify the sauce, so I gave this a 3, because sauce really makes the meal. Plus salt and pepper alone left the original bland. Make sure you use your own spices for flavor. Read more
recipe Chicken Parm Meatball Subs
Pamela Stephenville, TX 07-26-2009
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As tasty as I hoped, even with my slight modification!
Rated: 5 stars out of 5

I've been eyeing this recipe for several months and so today, I decided to fix it for dinner. I followed the directions to... a 'T' except for this: I used 2 cans of diced tomatoes, as that's what I had I added a small 6oz can of tomato paste to help it thicken even more AND...I served these open-faced with plenty of sauce and cheese spilling over the sides! Yum! It was devoured by all but luckily I made enough to have some leftover for lunch tomorrow! Will definitely make this again!Read more
recipe Chicken Parm Meatball Subs
Kimberly Union Grove, NC 07-20-2009
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EXCELLENT w/ Modifications!
Rated: 5 stars out of 5

#1- I don't use chicken stock in this recipe. I find that after adding the tomatoes, there is a lot of extra juice in that... anyway, that you really don't need the stock as it just waters it down. I prefer a nice "stoupy" type of sauce not watery. #2- If the sauce still seems a bit too thin, I will add a tablespoon or two of tomato paste. Perks it right up. #3- For the young & young at heart- Break down the meatballs after cooking...cut them up with a fork, top w/ the sauce and cheese. That will keep the subs much neater and easier to eat. Read more