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