Chicken Parm Meatball Subs

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This is based on the meatballs only. I made my own sauce. They were really really good!
I can't imagine adding broth to sauce. Of course that will make the bread soggy!

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I didn't follow the sauce. I just made my own, but those meatballs were excellent! They get a nice crunch when you broil them for a few after baking. They were moist and very flavorful. So much lighter than your classic meatball sub. My husband said he would rather eat this recipe rather than the traditional meatball sub. I think I agree a very healthful and flavorful meal.

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I really enjoyed this recipe. I recommend using a small egg so the meatballs don't get too cakey. Overall this is a very delicious recipe. I highly recommend adding a bit of italian seasoning to the tomatoes after the stock is added. I use several pinches, but I really enjoy a strong Italian kick to my sauce. Add it to your liking. This is an all-around great recipe - though it's hard to find the right bread for it. It tastes awesome to eat with a fork, and I'm so excited to make spaghetti tomorrow to use the leftovers. I always use 2 lbs of chicken with this recipe and increase all of the ingredients a bit. The spicy kick to the marinara is awesome. And don't burn the garlic! Highly recommended.

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I'm usually very disappointed with Rachael Ray's recipes but this one was actually pretty good, but I should point out that I didn't cook her marinara sauce because it sounded weird to me so I just used my favorite jarred marinara sauce and it came out delicious. I had been craving meatball subs for a long time and this recipe hit the spot. Very easy and tasty recipe, not to mention a little bit healthier than your usual beef meatball.

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I've tried several of Rachael's recipes and they have been good. This one was awful. I was very disappointed in it.

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Very good and easy to make! A lot healthier than a regular meatball sub and not greasy either. I do use less stock and instead of provolone I use shredded mozzarella.

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Give it 3 stars due to the sauce. The meatballs were delicious. However, the sauce was like water. I even resorted to cornstarch to thicken but to no avail. Didn't see any way to make the sauce any thicker. It soaked the buns, kind of ruining the sandwich. My suggestion would be to buy some type of plain spaghetti sauce to use over the meatballs. Also, this is supposed to be a "30 Minute" meal, yet the total time is 40 minutes....?????

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This is a great recipe and I will definitely be making this again for my family. Instead of 12 meatballs, I made 16 from the meat since my hoagie rolls were not very big and I had to make sure the meatballs fit inside. I had to cook them an extra two minutes, so I am not sure if I would have had to cook them longer, had the balls been bigger and 12 instead of 16. Also, make sure that when choosing your hoagie rolls, you choose ones with very thick bread that will not easily fall apart. Mine were not very sturdy so I will be getting thicker bread next time - I ate them with a fork and knife and it was still delicious! Also be careful when broiling, as the bread toasts and has the potential of burning very quickly. I don't think it is necessary to toast first before placing the balls and sauce in them to broil again with the cheese - just put everything on and broil once till the cheese melts.

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This was by far the best meatball sub I've tasted and it was not hard to make at all! The red pepper flake made the sauce extra special. I decided to also chop the garlic and use it in the sauce rather than not. Delicious! My family raved on and on about it. Thanks Rachael!

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My 5 stars are for the meatballs only. They were excellent. Very tasty and juicy. This recipe is a keeper.