Chicken Parm Meatball Subs Food

CHICKEN PARM MEATBALL SUBS

Steps:

• Preheat the oven to 425*F.
• 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.
• 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.
• 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.
• Use a thin spatula to loosen the chicken balls from the baking sheet and add them to the sauce, turning the meatballs to coat.
• 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.

CHICKEN PARM MEATBALL SUBS

Steps:

• Preheat oven to 425 degrees F.
• 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 broiler on.
• While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons 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.
• Remove the meat from oven and loosen with a thin spatula. Turn 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 and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.

CHICKEN PARMESAN MEATBALLS WITH SOFT POLENTA

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
• Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
• Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
• For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
• For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
• (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl.

BUFFALO CHICKEN MEATBALL SUBS (SLOW COOKER)

Steps:

• Heat oven to 450. Coat bottom of a baking dish with oil.
• In a large bowl, combine ground chicken, bread crumbs, carrot, celery, egg, and 2 tablespoons buffalo sauce; mix until just incorporated. Firmly roll the mixture into 12 balls, about 2 inches each; place in prepared dish.
• Bake 15 minutes, or until lightly browned and cooked through.
• Transfer meatballs to slow cooker. Pour remaining 1 cup buffalo sauce on top. Cover and cook on low 8 to 10 hours.
• Keep warm until ready to eat.
• Combine the blue cheese and yogurt in a small dish. Use the back of a spoon to mash it into a smooth paste. To serve, spread cut rolls with blue cheese spread. Top with meatballs. Spoon on additional sauce from bottom of slow cooker, as desired.