Tuscan Chicken Meatball Sandwiches

c1f030ea8b7347967f4e46a60341d7b1

Meet my new favorite sandwich – the Tuscan Chicken Meatball Sandwich. Loaded with garlic, parmesan and sun dried tomato flavors, these meatballs are anything but boring and dry. Incredibly flavorful, juicy and so good for you – these meatballs will change the way you think about chicken meatballs forever.

baked-chicken-meatballs

Ground chicken can be a little sticky but a cookie scoop makes short work of forming the meatballs. A quick trip to the oven and a few minutes under the broiler results in perfectly golden, delicious meatballs.I nestled the meatballs inside a garlic spread smeared French roll, lined with Provolone cheese. A quick trip to the broiler results in a perfectly toasted roll, perfectly melted cheese and the happiest little home these meatballs could ask for.

tuscan-chicken-meatball-sandwich-easy (1)

A drizzle of sun dried tomato mayo and a sprinkle of chopped parsley finishes off these sandwiches with a punch of flavor and color.

Ingredients

Sun Dried Tomato Mayo
    • 2 Tbls Mezzetta Sun Ripened Dried Tomato Pesto
    • 1/4 cup mayonnaise
Chicken Meatballs
    • 1 lb ground chicken
    • 1 egg, lightly beaten
    • 2 Tbls Mezzetta Sun Ripened Dried Tomato Pesto
    • 1 Tbls Mezzetta Savory Garlic Everything Spread
    • 2 Tbls chopped fresh parsley
    • 1/2 cup Italian bread crumbs
    • 1/2 cup grated Parmesan cheese
    • 2 Tbls olive oil
Rolls
  • 4 French rolls, split
  • 4 Tbls Mezzetta Savory Garlic Everything Spread
  • 8 slices provolone cheese

Watch BBQ Expert Rod Grey Talk BBQ.

Instructions

Sun Dried Tomato Mayo
    1. Combine Mezzetta Sun Ripened Dried Tomato Pesto and mayonnaise. Refrigerate until ready to use.
Chicken Meatballs
  1. Preheat oven to 350 degrees.
  2. Combine ground chicken, egg, sun dried tomato pesto, savory garlic spread, parsley, bread crumbs and parmesan cheese, mixing just until combined.
  3. Lightly oil or spray a baking sheet.
  4. Use a cookie scoop to scoop out 20-24 meatballs and place on prepared baking sheet.
  5. Lightly brush tops of meatballs with olive oil and bake for 15 minutes.
  6. Turn on broiler and finish meatballs under the broiler for 2-5 minutes or until lightly browned. Remove and set aside.
  7. Spread a tablespoon of Mezzetta Savory Garlic Everything Spread on each split roll. Line with two slices of provolone cheese.
  8. Place under broiler for 2-3 minutes until cheese is melted and roll is lightly toasted.
  9. Place 4-5 meatballs on top of the cheese in each roll. The cheese will help the meatballs to “stick” and not roll around.
  10. Top with sun dried tomato mayo and additional chopped parsley if desired.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s