Skip to main content

Chicken Parm Meatball Subs (Rachael Ray)

  • 1-1/2 lbs. ground chicken
  • 1 T. McCormick's Montreal Steak Seasoning
  • 1 egg, beaten
  • 1 c. grated Parmigiano-Reggiano cheese
  • 1/2 c. Italian-style bread crumbs
  • 1 handful of chopped, fresh, flat-leaf parsley
  • 3 T. extra-virgin olive oil
  • 2 large garlic cloves, cracked from their skins and split
  • 1/4 t. red pepper flakes
  • 1-28 oz. can crushed tomatoes
  • 1 c. chicken stock
  • salt and black pepper
  • 8 to 10 fresh basil leaves, torn or shredded
  • 4 crusty sub rolls
  • 1-1/2 c. shredded Provolone cheese
Place the chicken in a bowl and season it with the grill seasoning.  Add the egg, half of the grated cheese, the bread crumbs, parsley, and a serious drizzle of EVOO.  Combine the mixture and form 12 large meatball, placing them on a baking sheet.  Squish the balls to flatten them a bit-like mini oval meat loaves.  Be careful not to form the balls wider than your bread.  The flattened balls will stay put on your sub-no roll-aways!  Bake the meatballs for 15 minutes, or until golden and firm.  Switch the broiler on.

While the chicken balls bake, heat a medium skillet over medium high.  Add the 3 T. of EVOO and the garlic and cook them for 5 minutes.  Discard the garlic, add the red pepper flakes and the tomatoes, then stir in the chicken stock.  Season the sauce with salt and pepper and simmer for 10 minutes.  Adjust the seasonings and stir in the basil.

Use a thin spatula to loosen the chicken balls from the baking sheet and add them to the sauce, turning the meatballs to coat.

Cut the sub rolls, making the bottom a little deeper than the top.  Hollow out a little of the bread and lightly toast the sub rolls under the broiler.  Fill the bottoms of the breads with the sauced meatballs.  Combine the Provolone cheese and the remaining Parmigiano-Reggiano cheese.  Cover the meatballs with cheese and return to the broiler to melt the cheese until it is golden.  Set the roll tops in place.  Pour any leftover sauce into a bowl and serve at the table for dipping.
Labels:

Comments

Post a Comment

Popular posts from this blog

Shar's Basic Whole Wheat Bread

6 cups warm water, approx. 115 degrees 2 tbs. Sea salt 2/3 cup canola oil 2/3 cup honey 3 tbs. Dough enhancer 2 cups high gluten bread flour or 1/3 cup vital wheat gluten 3 tbs. Saf instant yeast 6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe) Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean. Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to
Post a Comment
Read more

Shar's Nutritious White Bread

5 lbs (approx) Arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. Saf instant yeast 2 tbsp. sea salt 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs In the Bosch Universal with dough hook: 6 cups arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. saf instant yeast 2 tbsp. sea salt Mix the powdered buttermilk with the other dry ingredients to avoid lumps in your dough on speed one for about 1 minute. add: 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs Knead on speed one, and continue adding more arrowhead unbleached white flour. It will probably take about 5 pounds of flour to make this batch, possibley more depending on the climate. Add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. Dough will be sticky. Keep dough very soft if
2 comments
Read more

Hot Wing Chicken Dip

3-4 boneless skinless chicken breasts 1 bottle of Frank's Wing Sauce 2 pkg. of cream cheese 1 bag of shredded cheese (don't use fiesta kind) 1 bottle of Ranch dressing celery chips Boil chicken. Shred chicken, pour in Frank's sauce, and marinate over night. Next day... Set out cream cheese to soften. About 1 1/2 hours before wanting to eat, put chicken and all other ingredients into crock pot on high. Keep checking and stirring to mix all ingredients together until melted. Leave on high for awhile, and then turn down to low. Serve with chips and or celery or other vegetables of your choice.
Post a Comment
Read more