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Chicken Parmesan Meatball Subs




Source of Recipe


Chicken Parmesan Meatball Subs


Recipe Introduction


Recipe courtesy Rachael Ray



List of Ingredients





1 1/2 pounds ground chicken
1 tablespoon grill seasoning blend (recommended:
Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmigiano-Reggiano
1/2 cup Italian bread crumbs
Handful of chopped parsley leaves
Extra-virgin olive oil, for liberal drizzling plus,
plus 3 tablespoons, 3 turns of the pan
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes, a healthy couple of
pinches
1 (28-ounce) can crushed tomatoes, (recommended: San
Marzano)
1 cup chicken stock
Salt and pepper
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls
1 1/2 cups shredded provolone

Recipe




Preheat oven to 425 degrees F.
Place chicken in a bowl and season with grill
seasoning. Add egg, half of the grated cheese, bread
crumbs, parsley, and a serious drizzle of extra-virgin
olive oil to the bowl. Mix the meat and form
12 large meatballs. Squish the balls to flatten them a
bit like mini oval meatloaves. Be careful not to form
the balls wider than your bread. The flattened balls
will stay put on your sub, no roll-aways!
Bake the meatballs 15 minutes until golden and firm.
Switch the broiler on.

While the meatballs bake, heat a medium skillet over
medium heat. Add 3 tablespoons extra-virgin olive oil
and garlic and cook 5 minutes then remove the cloves.
Add crushed red pepper flakes then tomatoes and stir
in the chicken stock. Season the sauce with salt and
pepper and simmer 10 minutes, adjust seasonings and
stir in the basil. Reserve a extra sauce for dipping
on dinner table.

Remove the meat from oven and loosen with a thin
spatula. Turn meat balls in sauce.

Cut sub rolls making the bottom a little deeper than
the top. Hollow out a little bread and lightly toast
the sub rolls under broiler. Fill the bottoms of the
breads with flattened balls and sauce. Combine the
provolone and remaining Parmigiano. Cover the subs
with cheese and return to broiler to melt the cheese
until golden.