Ingredients
- Sun Dried Tomato Mayo
- 2 Ttbsp Mezzetta Sun Ripened Dried Tomato Pesto
- 1/4 cup mayo
- Chicken Meatballs
- 1 lb ground chicken
- 1 egg, lightly beaten
- 2 Tbsp Mezzetta Sun Ripened Dried Tomato Pesto
- 1 Tbsp Mezzetta Savory Garlic Everything Spread
- 2 Tbsp chopped fresh parsley
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 Tbsp olive oil
- Rolls
- 4 french rolls, split
- 4 Tbsp Mezzetta Savory Garlic Everything Spread
- 8 slices provolone cheese
Preparation
Step 1
Sun Dried Tomato Mayo
Combine Mezzetta Sun Ripened Dried Tomato Paste and mayo. Refrigerate until ready to use.
Chicken Meatballs
Preheat oven to 350. Combine ground chicken, egg, sun dried tomato pesto, savory garlic spread, bread crumbs and parmesan cheese, mixing just until combined. Lightly oil or spray a baking sheet. Using a cooking scoop to scoop out 20-24 meatballs and place on prepared baking sheet. Lightly brush tops of meatballs with olive oil and bake for 15 minutes. Turn on broiler and finish meatballs under the broiler for 2-5 minutes or until lightly browned. Remove and set aside. Spread a Tbsp of Mezzetta Savory Garlic Everything Spread on each split roll. Line with two slices of provolone cheese. Place under broiler for 2-3 minutes until cheese is melted and roll is lightly toasted. Place 4-5 meatballs on top of the cheese in each roll. The cheese will help the meatballs to "stock" and not roll around. Top with sun dried tomato mayo and additional chopped parsley if desired.