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
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls
1 1/2 cups shredded provolone
Instructions
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.
Originally Submitted
11/19/2010
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