Chicken Meatball Subs Recipe

Is there something more comforting than Meatball Subs? This Chicken Meatball Sub will satisfy your cravings. It's messy to eat but you will forget about it when you take your first bite. The meatballs are tender and compliment well the garlic butter crispy baguette.

My son loves to eat and last night when I made these subs he asked for seconds. That's how good he liked them. These meatballs can be make ahead and frozen. You can serve them over pasta, rice, potatoes. On top of the meatballs I made a homemade tomato sauce but you can use any tomato sauce that you like. If you buy a commercial tomato sauce to speed up time in the kitchen, it is always nice to add fresh herbs and garlic to them to add a fresh taste to your sauce.

Chicken Meatball Subs

450 grams Maple Leaf Prime Ground Chicken
15 ml Olive Oil
1/2 cup Ricotta Cheese
1/4 cup Oatmeal 
1 egg
1 garlic
45 ml fresh Parsley
15 ml fresh Oregano
2.5 ml salt
Dash Cinnamon
Smidgen Allspice
Tomato Sauce, homemade or good quality store-bought
1 baguette
Garlic butter

1- Preheat oven to 450F. Drizzle oil in a baking dish and coat the surface evenly.

2- In a large bowl, mix all remaining ingredients together except the tomato sauce. Make the chicken meatballs the size of a golf ball. Place on baking sheet. You should have 16 meatballs.

3- Bake for 20 minutes. Insert a meat thermometer and it should read 175F.

4- While the meatballs are roasting warm the tomato sauce in a saucepan, if using store-bought add fresh herbs.

5- Ten minutes before the meatballs are cooked, slice the baguette in half and then slice each pieces in two. You should have four pieces of baguette together. Brush each baguette with the garlic butter. Place in oven for 5 to 8 minutes.

To serve: When the meatballs are fully cooked, place one baguette in each plate. Top with 4 meatballs and tomato sauce on top.

You can double the recipe and freeze the remaining meatballs. You can serve these meatballs with noodles, rice, potatoes.