Chicken Parm Meatball Subs
Saucy, cheesy, and baked to perfection, this chicken parm meatball recipe delivers classic Italian‑American dinner in gloriously messy sandwich form.
Ingredients
Method
2) Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, 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 grill on.
3) While the meatballs bake, heat a medium skillet over medium heat. Add 3 tbsp extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. 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.
4) Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.
5) Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under grill. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to grill to melt the cheese until golden.
Gooey golden chicken parm meatball subs - what’s not to like!
Straight out of the Italian‑American playbook, this chicken parm meatball recipe is handheld happiness. Tender chicken meatballs, rich tomato sauce, and molten cheese tucked into crusty rolls.
The meatballs are what make it. Chicken mince is mixed with breadcrumbs, grated Parmigiano Reggiano, chopped parsley, and a splash of egg. A sprinkle of mixed seasoning (or a little paprika and garlic salt) ties it all together. Browned in olive oil until golden, the meatballs simmer gently in a garlicky tomato sauce with a pinch of red pepper flakes, a splash of chicken stock, and plenty of basil.
Once its ready to go, pile your chicken parm meatballs into toasted sub rolls, top with grated provolone, and let the heat do the work - the cheese melts into the sauce, the sauce sinks into the bread, and suddenly you’ve got the sandwich equivalent of a standing ovation! This chicken meatball parmesan sub is a seriously special sandwich. Serve with a simple salad or a side of crispy salted French fries.
Our chicken parm meatball recipe is a true classic, and if you’re looking for more global sandwich inspiration, try traditional Vietnamese bánh mì sandwiches with pork, pickled vegetables and herbs, Spanish-style pressed ham and cheese sandwiches, or falafel sandwiches with sesame mint yoghurt sauce.
