Chicken Parmesan Meatball Subs

By srumbel

If you’re looking for something new and exciting to eat for dinner, you have to try these Chicken Parmesan Meatball Subs with a quick homemade tomato sauce. Packed with plenty of flavor and topped with lots of melted cheese.
Author: Carla Cardello (www.chocolatemoosey.com)

Ingredients

• Meatballs
• 1 pound ground chicken, thawed
• 1/2 cup Panko breadcrumbs
• 1/4 cup finely shredded fresh Parmesan cheese
• 2 tablespoons finely chopped onion
• 1 tablespoon garlic paste
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1 egg
• Sauce
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 14 ounces canned diced tomatoes with juices
• 2 teaspoons garlic paste
• 2 teaspoons dried basil
• 2 teaspoons dried parsley
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 4-6 sub rolls
• Shredded Parmesan and mozzarella cheeses, to top

Details

Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 400F. Line a rimmed baking sheet or roasting pan with foil and set a wire rack on top.
In a large bowl, mix together the chicken, breadcrumbs, cheese, onion, garlic paste, basil, parsley, salt, and egg. Roll the meat mixture into 1-1/4 to 1-1/2 inch meatballs (roughly 16-18 meatballs) and place on the wire rack. Bake 25-30 minutes or until brown and the internal temperature reaches 165F. If serving right away, leave the oven on.
While the meatballs are baking, make the sauce. In a large saucepan, heat the oil until hot. Add the onion and cook for 3-5 minutes or until softened. Add the tomatoes with juices, garlic paste, basil, parsley, sugar, and salt. Cook over medium-low heat for 20 minutes, stirring often.
Carefully add the tomato mixture to a blender and puree until smooth. Pour the sauce back into the saucepan.
Toss the cooked meatballs in the sauce and place 3-4 meatballs onto each sub roll. Top with Parmesan and mozzarella cheeses. Bake on a cookie sheet for 10 minutes or until the buns are toasted and cheese has melted. Serve immediately.
Serves: 4-6 subs, depending on size of buns and meatballs