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    You are in: Home / Recipes / Chicken Parm Meatball Subs Recipe
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    Chicken Parm Meatball Subs

    Chicken Parm Meatball Subs. Photo by BLUE ROSE

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    billikers's Note:

    A great tasting, easy recipe from Rachael Ray.

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    1. 1
      Preheat the oven to 425*F.
    2. 2
      Place the chicken in a bowl and season it with the grill seasoning. Add the egg, half of the grated cheese, bread crumbs, parsley, and a big drizzle of the olive oil.
    3. 3
      Combine the mixture and form 12 large meatballs, placing them on a baking sheet. 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 for 15 minutes, or until golden and firm. Switch the broiler on.
    4. 4
      While the chicken balls bake, heat a medium skillet over medium heat. Add the 3 Tablespoons of olive oil and the garlic and cook them for 5 minutes. Discard the garlic, add the red pepper flakes and the tomatoes, and stir in the chicken stock. Season the sauce with salt and pepper and simmer for 10 minutes. Adjust the seasonings and stir in the basil.
    5. 5
      Use a thin spatula to loosen the chicken balls from the baking sheet and add them to the sauce, turning the meatballs to coat.
    6. 6
      Cut the sub rolls, making the bottom a little deeper than the top. Hollow out a little of the bread and lightly toast the sub rolls under the broiler. Fill the bottoms of the breads with the sauced meatballs. Combine the provolone and the remaining parmesan cheese. Cover the meatballs with cheese and return to the broiler to melt the cheese until it's golden. Set the roll tops in place. Pour any leftover sauce into a bowl and serve at the table for dipping.

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    Ratings & Reviews:

    • on August 01, 2007


      This was great! My husband said it tasted just like a chicken parm on a bun without me even telling him the name of the recipe! We will make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2011


      I was flipping through one of Rachael Ray's cookbooks and this recipe caught my eye so I checked and sure enough it was already posted here. I did use ground turkey instead of chicken since that's what I had on hand. It was a hit here and I'll definitely be making it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2010


      This is a favorite here, too-- have made it several times. This is also good served over pasta.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Chicken Parm Meatball Subs

    Serving Size: 1 (601 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 944.9
    Calories from Fat 450
    Total Fat 50.0 g
    Saturated Fat 19.3 g
    Cholesterol 250.8 mg
    Sodium 1857.9 mg
    Total Carbohydrate 59.8 g
    Dietary Fiber 5.9 g
    Sugars 3.4 g
    Protein 66.2 g

    The following items or measurements are not included:


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