I’m back! Sorry for the 1.5 week hiatus, but I was traveling in India and overcoming a mild case of food poisoning and severe case of jet lag. Since I returned home sick and tired (literally), I wasn’t cooking at all, just eating chicken noodle soup and sleeping. And now that I’m back and feeling much better, I can honestly say that India was a wonderful experience. While I was there for work and didn’t get a chance to sightsee that much, I did get to eat some delicious Indian fare. And let it be known that I did not get sick off of Indian food – it was actually pizza at the hotel, which in my defense, tasted delicious. I think the cheese is what got me and since the hotel food had been so delicious up until that point, the dairy/pasteurization thing had slipped my mind… until I got sick that is! But now I’m back and fully recovered, so enjoy these Chicken Parm Meatball Subs because they are a delicious twist on the Italian classic.
- 1 1/2 pounds ground chicken
- Sea salt and cracked pepper, for seasoning
- 1 large egg
- 1 cup Parmesan cheese
- 1/2 cup Italian bread crumbs
- 1/3 cup chopped parsley leaves
- 2 tbsp of olive oil, plus 3 tbsp
- 2 large garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken stock
- 8 to 10 leaves fresh basil, torn or shredded
- 4 crusty sub rolls
- 1 1/2 cups shredded provolone cheese
- Preheat oven to 425 degrees.
- Place chicken in a bowl and season liberally with sea salt and pepper. Add egg, half of the grated cheese, bread crumbs, parsley, and a 2 tbsp of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. 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 minced garlic and cook 5 minutes. Add red pepper flakes and 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 any extra sauce for dipping on dinner table.
- Remove the meatballs from oven and place in sauce. Cut sub rolls and lightly toast under broiler. Fill the bottoms with meatballs and sauce. Combine the provolone and remaining Parmesan and sprinkle over the subs. Return to broiler to melt the cheese until golden.
*Adapted from Food Network