Saturday, April 24, 2010

Chicken Parmesan Meatball Subs

I got this recipe from my niece, Sara. A link to her food blog is on this one, but I think it's private, so I wanted to share this delicious recipe with you. The original came from Rachael Ray. I suggest you double the meatball recipe, making half of the meatballs big for these sandwiches, and make half little for Italian Wedding Soup (recipe follows) and freeze them. So, here goes. Double this part:
1 1/2 pounds ground chicken (3 lbs)
1 T. Montreal Steak Seasoning (2 T.)
1 large egg (2)
1/2 cup grated Parmigiano Reggiano Cheese (1 cup)
1/2 cup Italian Bread crumbs (1 cup) (I keep this in the freezer so I always have it on hand and it doesn't go stale)
1 handful of chopped parsley leaves (2 big handfuls)
Extra Virgin Olive Oil
Place chicken in a bowl and season with grill seasoning. Add egg and 1/2 cup of the grated cheese (1 cup if you're doubling), breadcrumbs, parsley, and a serious drizzle of evoo. Mix the meat and form into 12 large meatballs (and 24 or so little ones, if you're doubling). Squish the large balls to flatten them a bit like a mini oval meatloaf. Be careful not to form meatballs wider than your bread. Flattened balls will stay in the bread and not roll away.
Bake the meatballs on a baking sheet for 15 minutes until golden and firm. Remove from oven. Switch the oven to broil.
After cool, put the small meatballs in a quart freezer bag to make Italian Wedding Soup later. Put in freezer.

Now, on with the sandwich recipe:
While the meatballs bake, heat a medium skillet over medium heat. Add 3 T. evoo, and
2 large cloves garlic
Cook five minutes and remove the cloves from the pan. Add:
1/4 tsp. red pepper flakes
1 28 oz. can crushed tomatoes
1 cup chicken stock
Salt and pepper to taste
Stir together and simmer for 10 minutes or so.
Stir in 8-10 leaves fresh basil, torn or shredded
Reserve some of the sauce for dipping at the table. Add the meatballs to the rest of the sauce and heat together.

4 crusty 6-8 inch sub rolls
Making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under the broiler.

Fill the toasted bread with the meatball mixture, nestling the meatballs down into the bread.
1 1/2 cups grated provolone or mozzarella cheese
1/2 cup parmigiano Reggiano cheese
Top the sandwiches with the cheese. Return to the broiler to melt the cheese until golden.



jscardon said...

Mmmmm, just looking at these again makes me want to put them on the menu this week. Glad you liked them!!

Joan Morris said...

I tried to make this comment earlier, but it must not have worked. Those sandwiches look so yummy, and you are so clever to get two meals out of one. I think I'll put those on my menu for this week too :)

Shonna said...

Looks good! I love how you do step by step pictures too.