Chicken Parmesan Meatball Subs


1 1/2 pounds ground lean chicken

1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)

1 large egg

1 cup grated Parmesan Cheese

1/2 cup whole wheat bread crumbs (pulsate 2 slices of 100% whole wheat bread) with Italian seasoning

Handful of chopped parsley leaves

3 tablespoons extra-virgin olive oil

Canned or homemade tomato basil

spaghetti sauce

4 (6 to 8-inch) crusty whole wheat sub rolls

1 1/2 cups shredded provolone



Preheat oven to 425 degrees F. Place ground chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and extra-virgin olive oil to the bowl. Mix the chicken and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Bake the meatballs 15 minutes until golden and firm. Once the meatballs come out switch the broiler on. Remove the meat from oven and loosen with a thin spatula. Turn meat balls in tomato 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 extra sauce. Combine the provolone and remaining Parmesan. Cover the subs with cheese and return to broiler to melt the cheese until golden.