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Chicken Parm Meatball Pull-Apart Sub
Servings:

serving time3

Ingredients

  • For the dough:

  • 4 cups flour

  • 2 teaspoons salt

  • 2 teaspoons fast action yeast

  • 2 tablespoons olive oil

  • 1 1/4 cups water

  • For the meatballs:

  • 1 pound skinless chicken thigh meat, roughly chopped

  • 1/2 cup grated Parmesan

  • Big handful of basil leaves, ripped up

  • 2 tablespoons olive oil

  • For the marinara sauce:

  • 1 (16-ounce) can of tomatoes

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon salt

  • 1 tablespoon olive oil

  • 1/2 cup white wine

  • To assemble:

  • 8 ounces grated mozzarella

  • 1/4 cup Parmesan, grated

  • 1/4 cup dried breadcrumbs

  • 4 tablespoons olive oil

  • 2 cloves garlic, minced

  • Few leaves basil, rolled and sliced very thinly

Instructions

  1. Make the dough: Mix together the flour and salt then mix in the yeast. Add the olive oil, then enough water to bring it together into a soft dough. Knead by hand until smooth and silky, or in a stand mixer for 5 minutes. Put the dough in a clean bowl, cover with plastic wrap, and let it rise for 1 1/2 hours or until doubled in size.

  2. Make the meatballs: Put the chicken thigh meat, Parmesan and basil into a food processor and blitz well until it comes together into a thick paste. With wet hands, divide the mixture into 24 even pieces and shape each into a ball. Heat 2 tablespoons of oil in a large frying pan, and cook the meatballs in batches, for around 8 minutes until well browned.

  3. Make the marinara sauce: Turn each tomato upside down and use a sharp knife to score the skin in a big cross right across the bottom of each one. Put into the microwave on high for 30 seconds, then peel off the skin. Blitz the tomatoes in the small bowl of a food processor, then put them into a small saucepan with the garlic and onion powders, oregano, salt and olive oil. Add the white wine then cook down for 5 to 10 minutes until reduced and smooth.

  4. Assemble the subs: When the dough is ready, knock it back and divide it into three. Roll out each piece into a 12-inch-long sausage, then roll them flat so they are roughly 16 by 4 inches. Lay these three strips of dough onto one or two floured baking sheets, depending on how big your trays are, and spoon 2 tablespoons of marinara sauce onto each one. Spread it in a strip up the middle, leaving 3/4 inch bare around the edges. Put a generous mound of grated cheese along each one, then top with 8 meatballs per sub.

  5. Fold the dough over itself in between each meatball and press it down with a dab of water to help it stick. Fold the ends neatly underneath. Brush olive oil all over the dough. Mix together the grated Parmesan and breadcrumbs and sprinkle a little over each meatball. Let it rest for 15 minutes while you preheat the oven to 425 degrees. Bake for 20 minutes until the dough has risen and is golden brown.

  6. Mix the minced garlic with the remaining olive oil and a large pinch of sea salt flakes. Brush this over the subs as soon as they come out of the oven. Serve immediately, with finely sliced basil scattered on top.

Chicken Parm Meatball Pull-Apart Sub
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