I opened a restaurant menu at lunch the other day to see “chicken meatball sandwich” and instead of doing the normal thing when seeing something I want to order, I instead made a mental note [“make for dinner”] and ordered a salad. Sure, part of it was I wanted to share this amazing sandwich with my husband, and part was I wanted to try my hand at making a meatball sandwich, but the bottom line? I wanted to have the leftovers in my fridge at my immediate disposal for the next few days.
I know you are thinking “it’s just a meatball sandwich,” but is there is anything more satisfying? It’s meaty, hearty, and super tasty. Put simply, amazing. I feel like I could eat one every day. Obviously I won’t do that, but it may appear that way for the next few days.
- 1 lb. ground chicken
- 1/2 cup dry bread crumbs
- 1/3 cup finely chopped sweet onion
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons grated parmesan cheese (fresh is best)
- garlic powder
- 1 jar spicy marinara sauce, or sauce of your choice
- provolone cheese slices
- hoagie rolls
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. With clean hands, mix ground chicken, bread crumbs, onions, milk, egg, Worcestershire sauce, parsley, salt, pepper, oregano, and parmesan cheese in a medium bowl, ensuring all ingredients are incorporated. Form into 2 inch round meatballs (makes about 12) and place on cookie sheets. Sprinkle lightly with garlic powder. Bake for about 20 minutes, cutting one open to make sure they are cooked through (no pink).
Heat marinara sauce in a dutch oven or large pan. Add meatballs and let simmer for 20 minutes, or longer. When ready to serve, place 1 to 2 slices provolone cheese on a hoagie roll. Top with three meatballs. Toast in convection oven for 3-5 minutes, or microwave for 20 seconds. Cheese should be melted and bread should be warm. Makes about 4 servings. Enjoy!