Description
This Chicken Meatball Sub with Gobs of Fresh Mozzarella is a quick and flavorful meal, perfect for satisfying comfort food cravings with its tender chicken meatballs, homemade tomato sauce, and melty mozzarella nestled in a crusty baguette.
Ingredients
Scale
- 1 tablespoon olive oil (15g)
- 1 sweet onion, minced (220g)
- 3 cloves garlic, minced (15g)
- 1 pound ground chicken (454g)
- 2 tablespoons tomato paste (35g)
- 1 teaspoon oregano (3g)
- 2 tablespoons chopped fresh basil (6g)
- Salt and pepper, to taste
- 1 pinch red pepper flakes
- 1 egg (57g)
- 3/4 cup breadcrumbs (63g)
- Olive oil, as needed for cooking
- 1 tablespoon olive oil (15g)
- 1 small onion, minced (170g)
- 2 cloves garlic, minced (10g)
- 1 tablespoon tomato paste (17g)
- 4 to 5 fresh tomatoes, roughly chopped
- Salt and pepper, to taste
- Chopped fresh basil, to taste
- 1 baguette, halved and cut into 4 pieces
- 8 ounces fresh mozzarella, thinly sliced (227g)
- Pepperoncini or other hot peppers, optional
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced sweet onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Remove half of the onion and garlic mixture and place in a large mixing bowl to cool slightly. Keep the remaining mixture in the pan for the sauce.
- To the mixing bowl, add ground chicken, tomato paste, oregano, chopped basil, salt, pepper, red pepper flakes, egg, and breadcrumbs. Gently mix until combined.
- Form the mixture into 16 meatballs, about 1½ inches in diameter.
- Heat additional olive oil in a large skillet over medium heat and cook the meatballs in batches until browned on all sides and cooked through, about 10-12 minutes.
- Using the same pan, add another tablespoon of olive oil if needed and the additional minced onion. Cook until softened, about 3 minutes.
- Add the additional minced garlic and cook for 30 seconds.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Add chopped tomatoes, salt, and pepper. Bring to a simmer and cook for 15-20 minutes until slightly thickened.
- Stir in fresh basil and remove from heat.
- Preheat your oven’s broiler. Slice the baguette pieces in half horizontally and lightly toast them under the broiler, about 1-2 minutes.
- Spread tomato sauce on the bottom half of each baguette piece. Arrange 4 meatballs on each bottom half and top with more sauce.
- Layer slices of fresh mozzarella over the meatballs and place the assembled bottom halves under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
- Add pepperoncini or hot peppers if desired, top with the other half of the baguette, and serve immediately.
Notes
- Use ground chicken thighs for more flavor and moisture.
- Mix the meatball ingredients just until combined to keep them tender.
- Make small test meatballs to check seasoning before cooking the entire batch.
- The meatballs and sauce can be prepared 1-2 days in advance for quick assembly later.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 sub
- Calories: 620
- Sugar: N/A
- Sodium: 950
- Fat: 25
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 56
- Fiber: 3
- Protein: 42
- Cholesterol: N/A