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.