Preheat oven to 425 degrees. Place the chicken in the bowl and season it with the grill seasoning. Add the egg, half the grated cheese, bread crumbs, parsley and a drizzle of the EVOO. Combine the mixture and make 12 large meatballs. Place them on a baking sheet, squish the balls to flatten them a bit. be careful not to form the balls wider than your bread. Bake them for 15 min. Switch the broiler on.
While the chicken balls bake, heat a med. size skillet over medium heat. Add 3 Tbsp. of the EVOO and the garlic to cook them for 5 min. Discard the garlic, add the red pepper flakes and the tomatos. Then stir in the chicken stock. Season the sauce with salt and pepper and simmer for 10 min. Adjust the seasonings and stir in the basil.
Use a thin spatula to loosen the chicken balls from the baking sheet, and add them to the sauce , turning the meatballs to coat.
Cut the subrolls, making the bottom a littel deeper than the top. Hollow out a little of the bread and lightly toast the sub rolls under the broiler. Fill the bottom with Provolone and the remaining Parm cheese. Cover the meatballs with cheese and return to the broiler to melt the cheese till its golen brown. Set the roll tops in place . Pour any left over sauce in bowl and serve at the table for dipping.
Originally Submitted
8/31/2010
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