All u need is:
Ingredients
- 1 1/2 pounds ground chicken or ground turkey.
- 1 tablespoon steak seasoning
- 1 large egg
- 1 cup grated Parmigiana-Reggiano
- 1/2 cup crumbs or crushed crackers kids love doing that
- Handful of parsley leaves
- Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan
- 2 large cloves garlic,
- 1/4 teaspoon red pepper flakes, a healthy couple of pinches
- 1 (28-ounce) of marinara sauce
- Salt
- Pepper
- Basil fresh or not
- 4 (6 to 8-inch) crusty sub rolls
- 1 1/2 cups shredded mozzarella or provolone cheese
Preheat oven to 425 degrees F.
Place chicken in a bowl and season with steak seasoning. Add egg, half of the grated cheese, bread crumbs or crushed crackers, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! 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 cut and peeled garlic cook 5 minutes then remove the cloves. Add crushed red pepper flakes then marinara. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.
Remove the meat from oven. Put the meat balls in sauce.
Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone or mozzarella and remaining Parmigiana. Cover the subs with cheese and return to broiler to melt the cheese until golden.
I am telling you this is one of my favorites..... There easy, less than 500 calories put sub and delicious!!!
You can even make your weekly spagetti and at these meat balls or sliders are always another option.
Try it out
xoxo
Place chicken in a bowl and season with steak seasoning. Add egg, half of the grated cheese, bread crumbs or crushed crackers, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! 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 cut and peeled garlic cook 5 minutes then remove the cloves. Add crushed red pepper flakes then marinara. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.
Remove the meat from oven. Put the meat balls in sauce.
Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone or mozzarella and remaining Parmigiana. Cover the subs with cheese and return to broiler to melt the cheese until golden.
You can even make your weekly spagetti and at these meat balls or sliders are always another option.
Try it out
xoxo
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