Chicken Parm Meatball Sub

Two classic Italian comfort foods are stuffed together into one ridiculously cheesy, toasted sandwich.


  • Sauce:
  • Olive oil
  • 1 small onion, chopped
  • 1 clove garlic, grated
  • 1 tablespoon Italian herb seasoning
  • 1 (28 ounces) can crushed tomatoes
  • Meatballs:
  • 1 pound ground chicken
  • 1/4 cup Italian-style breadcrumbs, plus more for dredging
  • 1/2 cup Parmesan, grated
  • 2 tablespoons parsley, chopped
  • 1 clove garlic, grated
  • 2 eggs (1 for dredging)
  • 1 hard mozzarella ball, divided
  • Salt & pepper
  • 1/2 cup flour for dredging
  • Vegetable oil
  • Sandwich roll


  1. Start with the sauce: Heat olive oil and onions in a pan until translucent. Then add the garlic and Italian herbs. Cook for 1 minute before adding crushed tomatoes. Bring to simmer and cook uncovered for about 20 minutes or until thickened.
  2. For the meatballs: In a medium bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, garlic and 1 egg. Mix well. Use half of the mozzarella ball, and cut 1/2-inch cubes. Form 1-inch meatballs and place a cube of cheese inside each.
  3. Make your dredging station using 3 shallow dishes: 1 for flour, 1 for egg and 1 for breadcrumbs. Season each with salt and pepper. Carefully dredge meatballs in the ingredients starting with flour, then egg, then breadcrumbs.
  4. Once all meatballs have been coated, preheat a pan with vegetable oil. When oil is hot, brown the meatballs on all sides, about 8-10 minutes. Place a lid on top of pan and continue to cook for another 5 minutes to melt cheese.
  5. Set oven to broil. Hollow out the center of the sandwich roll; this will help hold the meatballs and sauce in place.
  6. Let's build the sandwich! Coat the inside of the sandwich roll with a couple tablespoons of sauce. Place 2-4 meatballs on top of the sauce. Cover meatballs with a few thin slices of mozzarella cheese. Put sandwiches on a sheet tray and broil for 2-4 minutes, or just until cheese is melted and bubbly.