Recipe courtesy of Alex Guarnaschelli
Chicken Meatball Subs
Getting reviews...
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 893
- Total Fat
- 66 g
- Saturated Fat
- 18 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 45 g
- Cholesterol
- 198 mg
- Sodium
- 833 mg
Juicy chicken meatballs are tucked into toasted rolls with melty fresh mozzarella and a generous slather of basil pesto for a fresh twist on the classic meatball sub. It’s cozy, cheesy and packed with herby flavor—perfect for an easy weeknight dinner.
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 893
- Total Fat
- 66 g
- Saturated Fat
- 18 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 45 g
- Cholesterol
- 198 mg
- Sodium
- 833 mg
Ingredients
Roasted Tomatoes:
Pesto (see Cook’s Note):
Meatballs:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the roasted tomatoes: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Arrange the tomato halves cut-side up on the baking sheet. Drizzle 1 tablespoon olive oil all over the tomatoes. Season with salt and pepper. Whisk together the remaining tablespoon olive oil with the confectioners’ sugar in a small bowl. Spoon over the tomatoes and bake until tender, about 1 hour. Cool slightly, then roughly chop the tomatoes and set aside.
- Increase the oven temperature to 450 degrees F.
- For the pesto: Meanwhile, combine the basil, pine nuts and garlic in a food processor with 1/2 teaspoon salt and the crushed red pepper flakes. Pulse until finely chopped. With the machine running, slowly add the olive oil until smooth and combined. Stir in the Parmesan and set aside.
- For the meatballs: Combine the chicken, breadcrumbs, basil, Parmesan, lemon zest, egg, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl. Mix with your hands until just combined. Form into 16 meatballs about 1 1/2 inches in diameter. (Ground chicken can be sticky, so it helps to moisten your hands with water before rolling.)
- Heat the olive oil in a large nonstick skillet over medium heat until hot and shimmering. Add the meatballs and cook, turning and rolling them occasionally, until browned all over and cooked through, 5 to 7 minutes. Remove to a paper-towel lined plate.
- Spread the pesto inside the rolls. Divide the tomatoes among the rolls. Put 4 meatballs inside each roll, then top with the mozzarella. Put the sandwiches on a baking sheet and bake until the bread is toasted and the cheese is melted and bubbly, 8 to 10 minutes. Slice and serve.
Cook’s Note
You can also use 1/2 cup good-quality store-bought pesto in place of making it fresh.
