Chicken Parmesan Meatballs Subs
Try this Chicken Parmesan Meatball Subs recipe, or contribute your own.
Try this Chicken Parmesan Meatball Subs recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1 egg
- 2 garlic cloves minced
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon pepper
- 1/2 cup panko bread crumbs
- 1 small zucchini grated
- 1 lb 99% fat-free ground chicken breast
- hoagie rolls or hot dog buns
- 4 oz mozzarella cheese sliced
- 3/4 cup marinara sauce warmed
- Carbohydrate 17.9387807564317 g
- Cholesterol 22.7741114553387 mg
- Fat 7.73243951173125 g
- Fiber 1.96296429556303 g
- Protein 11.2627871666788 g
- Saturated Fat 4.09024483776535 g
- Serving Size 1 1 Serving (209g)
- Sodium 535.92457691633 mg
- Sugar 15.9758164608687 g
- Trans Fat 0.552346294796469 g
- Calories 188 calories
Step-by-step
- Preheat oven to 400 degrees then spray a baking sheet with nonstick spray and set aside.
- Combine all ingredients except rolls, cheese, and marinara sauce into a large bowl then mix with hands until just combined. Separate into 4 equal-sized portions, then roll four meatballs out of each portion and place onto prepared baking sheet. Mixture will be sticky.
- Bake for 16-18 minutes or until meatballs are cooked through, then turn oven to broil and place oven rack to the second highest spot.
- Split rolls then place 3-4 meatballs inside, top with 2-3 Tablespoons marinara sauce, and 1oz sliced mozzarella.
- Broil until rolls are toasted and cheese is melted.
Overworking ground chicken yields dense, rubbery meatballs rather than tender morsels. Combining the grated zucchini, panko, parmesan, and seasonings gently by hand just until uniform prevents this common density issue. Ground chicken breast contains minimal fat, meaning moisture retention relies heavily on the grated zucchini incorporated into the raw mixture. Baking these portions at 400 degrees Fahrenheit for 16 to 18 minutes ensures complete internal cooking without drying out the lean meat. Freezing cooked chicken meatballs ahead of time works exceptionally well for batch preparation. Allow the baked meatballs to cool completely on a wire rack before transferring them to airtight freezer containers, where they maintain quality for up to three months. Thaw frozen meatballs overnight in the refrigerator prior to assembly. Reheat thawed meatballs directly in warmed marinara sauce on the stovetop over medium-low heat until heated through before stuffing into hoagie rolls. Dietary adjustments remain straightforward for this preparation. Substituting gluten-free bread crumbs for panko accommodates wheat allergies, while nutritional yeast functions as a direct one-to-one replacement for the parmesan cheese for dairy-free variations. Broiling the assembled subs on the second highest oven rack for two minutes browns the mozzarella cleanly without burning the edges of the bread.
