Chicken Parm Meatball Subs Recipe

Name: Chicken Parm Meatball Subs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Pepper; 8 to 10 leaves fresh basil, torn or shredded; 4 (6 to 8-inch) crusty sub rolls; 1 1/2 cups shredded provolone

Servings: persons

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
Pepper
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls
1 1/2 cups shredded provolone

1
Preheat oven to 425 degrees F.
2
Place chicken in a bowl and season with grill seasoning.
3
Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl.
4
Mix the meat and form 12 large meatballs.
5
Squish the balls to flatten them a bit like mini oval meatloaves.
6
Be careful not to form the balls wider than your bread.
7
The flattened balls will stay put on your sub, no roll-aways!
8
Bake the meatballs 15 minutes until golden and firm.
9
Switch the broiler on.
10
While the meatballs bake, heat a medium skillet over medium heat.
11
Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves.
12
Add crushed red pepper flakes then tomatoes and stir in the chicken stock.
13
Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil.
14
Reserve a extra sauce for dipping on dinner table.
15
Remove the meat from oven and loosen with a thin spatula.
16
Turn meat balls in sauce.
17
Cut sub rolls making the bottom a little deeper than the top.
18
Hollow out a little bread and lightly toast the sub rolls under broiler.
19
Fill the bottoms of the breads with flattened balls and sauce.
20
Combine the provolone and remaining Parmigiano.
21
Cover the subs with cheese and return to broiler to melt the cheese until golden.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Parm Meatball Subs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Parm Meatball Subs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions