Chicken Meatball Sub With Gobs Of Fresh Mozzarella

1. 1

   In a small saute pan, heat the olive oil over medium heat. Saute the onions until translucent, about 4 to 5 minutes. Add the garlic and saute until fragrant, 1 minute more. Set aside, and let cool.

2. 2

   In a large bowl, combine the cooled onion mixture with all the other meatball ingredients. Mix well to combine. Using your hands, roll the mixture into small balls.

3. 3

   Heat the olive oil over medium heat. Place the meatballs in the hot pan, and allow to cook until nicely browned on each side and cooked through, about 8 to 10 minutes (you can also sear the meatballs and finish them in the oven, if desired).

4. 4

   To make the tomato sauce, heat the olive oil in a small pot. Add the onion and saute until translucent, about 4 to 5 minutes. Add the garlic and saute until fragrant, 1 minute more.

5. 5

   Deglaze the pan with the tomato paste, then stir in the tomatoes. Season the sauce with salt and pepper, and bring to a simmer. Simmer until a good flavor develops, then stir in the basil just before serving.

6. 6

   Place the mozzarella on half of the bread slices (if your bread is stale, you can toast it first; I used a fresh baguette, so it didn't need toasting). Run the bread under the broiler until the cheese is melted and bubbly, about 2 minutes.

7. 7

   Toss the meatballs in the tomato sauce, and spoon some meatballs onto the bread. Garnish with hot peppers, if desired, then serve!

* Per serving · 4 servings · Values may vary.