Chicken Meatball Subs

There’s a 1st time for everything, and this was my 1st time making meatballs. I thought that a meatball sub sounded like a comforting thing to eat after getting through the 2nd week of our new semester, and I know that Dustin misses the ones from our college days at Giovanni’s in Santa Barbara. This recipe makes about 20 meatballs, which was a little much for the 2 of us. Halve it if you don’t want an excessive amount of leftovers!

1 lb. ground chicken
1 egg
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 clove of garlic, minced
2 tsp. oregano (fresh or dried)
1/2 tsp. salt
2 TBS. olive oil for frying
2 French bread rolls
4 slices mozzarella cheese

Combine first 7 ingredients in a large bowl and mix with your hands until evenly combined.

Form into 1-inch balls (I did this in the afternoon and put the balls in the fridge until dinner time)

Heat olive oil in a frying pan

When hot, add the meatballs (10 at a time) and fry for about 8-10 minutes or until they’re browned on all sides.

Add to a pan of your favorite tomato sauce, warmed, (either store bought or homemade).
Make a cut in your rolls from the top (cutting down, instead of on the side) and remove some of the bread on either side of the cut.

Fill each roll with meatballs and sauce. Top with 2 slices of mozzarella cheese and place under a broiler or in a toaster oven until cheese is melted.