Chicken Parm Meatball Subs

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This recipe is perfect as is! My son asked for me to make this for his birthday dinner (13! I got both my kids into helping making the meatballs and they loved it. When I first made the sauce I was thinking..hmm..it couldn't be this easy and taste good, so I was going to modify it. Thankfully I didn't because it was delicious as written. This is a definite keeper to our dinners! Thank you Rachael!

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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

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hiden jem that turned out ot be my favorite sub

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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!

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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.

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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!

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#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.

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Good but not worth the effort or calories. I prefer actual chicken parm sandwiches.

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Even my elderly Mother, a very picky eater loved these meatballs! I've even tried them with turkey and beef and used a sauce from a jar and they're still very good. And they're even better for heating up later in the week when the flavors have really been absorbed by the meat of choice.Yummo!

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My picky daughter loved it. A little healthier - Instead of bread crumbs I used wheat germ. DELISH!!