Chicken-Parm Meatball Subs
A healthier, leaner version of two Italian favorites: chicken parmigiano and the meatball sub. It's like a marriage made in Sicily.
- 1 onion, chopped
- Splash of olive oil
- 1 pound ground chicken
- 1 tablespoon fresh thyme (or 2 teaspoons dry)
- 1 tablespoon fresh parsley, chopped
- ½ cup Parmigianino cheese, grated
- 1 egg
- ½ teaspoon black pepper
- 1 teaspoon salt
- Sub sandwich rolls (go for whole wheat rolls and you've just upped the good-for-you factor)
- Marinara sauce
Heat a large, deep skillet and sauté onions in olive oil until caramelized.
Set aside. In a mixing bowl, combine the ground chicken, thyme, parsley, cheese, egg and a bit of salt and pepper (to taste).
Form into meatballs of even size and place in the skillet.
Let cook for 3-4 minutes, then turn.
Continue cooking evenly on each side until cooked all the way through.
Slice open your sandwich rolls and stuff with meatballs.
Top with marinara sauce and onions.
- Toast the sub rolls with some garlic cloves for another layer of flavor.
Submit!
