These Chicken Parm Meatball Subs are perfect for gameday!
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Before we moved up here, I had no idea that this area of the United States had such a strong Italian influence. Sure, I knew about the Italian influence down in NYC, but I didn’t realize that it extended all the way up the Hudson Valley into the Albany area. It took all of about 2 days to notice the Italian influence…and I couldn’t have been happier! Italian food is probably my all-time favorite, and we have access to some really great Italian markets and grocery stores here.
We moved to upstate New York in the dead of Winter several years ago, and I remember one of our first meals was at a classic Italian restaurant. (To be fair, we didn’t realize the place was a local legend until after we’d eaten there.) This was no Olive Garden, folks. The ceilings were low, and it was dark inside. There was some sort of Italian wedding reception going in a back ballroom. And there was a never-ending stream of Italian bread coming out of the kitchen. That’s how I knew it was my kinda place! We both ordered chicken parmesan, and we both came home with enough leftovers for a small army.
It didn’t take long before we realized that every restaurant in this area has chicken parm on the menu. I love chicken parmesan, but it’s kinda become a running joke in our house. Not sure what to order when you go out? Well, there’s always chicken parm! Seriously. Nice steak house? There’s chicken parm on the menu. Asian buffet around the corner? Yup, chicken parm. As plentiful as chicken parmesan is around here, I don’t order it that often. Like the rest of the world, we’ve been trying to watch what we eat around here after the holidays. That’s when it hit me. Let’s make a healthier version of chicken parm!
Chicken Parm Meatball Subs
These Chicken Parm Meatball Subs were a huge hit in our house. We even had to mute the nightly news that was running in the background so we could comment on how delicious these bad boys were. Instead of frying the chicken, I turned it into meatballs and baked them. Once cooked, I dropped those baked meatballs into a sub roll along with some marinara sauce, mozzarella and of a bit of fresh basil. The result? Well, let’s just say these sandwiches didn’t last long around here.
With the Super Bowl coming up, these Chicken Parm Meatball Subs are a perfect gameday meal. The best part is you can make the meatballs ahead of time. Just heat ’em back up and then make the subs once your guests arrive. Easy peasy. You won’t miss any of the game….or the commercials!
Did you make a batch of these Chicken Parm Meatball Subs at home? Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Chicken Parm Meatball Subs
For the Chicken Meatballs
For the Subs
- 4 sub rolls unsliced
- Favorite marinara sauce homemade or store-bought
- 1½ cups mozzarella cheese shredded
- 2 Tbsp fresh basil chopped
- Preheat oven to 450°F. Line a rimmed baking sheet with foil and spray with olive oil or nonstick spray; set aside.
- In a large bowl, combine all of the ingredients for the Chicken Meatballs (chicken, egg, breadcrumbs, pepper, salt, garlic powder, onion powder, basil and Parmesan). Mix until well combined.
- Form the mixture into 1¼”-1½” meatballs. Place meatballs on the foil-lined baking sheet.
- Bake meatballs at 450°F for 17-18 minutes, or until juices run clear. (Note: An instant-read thermometer inserted into the center of a meatball should read at least 165°F.)
- Cut a wedge into the tops of the sub rolls and remove a bit of the bread from the middle of the rolls. Place rolls under a broiler until slightly crispy (2-3 minutes). (Note: Watch the rolls closely to keep them from burning!)
- Spread 2 Tbsp of marinara sauce into each of the rolls. Add the cooked chicken meatballs and top each roll with another 2-3 Tbsp of marinara sauce. Sprinkle the mozzarella cheese and chopped basil evenly across the tops of the rolls. Place subs on a baking tray and return to broiler until cheese has melted (1-2 minutes, but watch closely!).
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