RECIPE FRIDAY: Chicken Parm Meatball Subs

Loki: I realize that my kinko story was not as exciting as dear Stella going on a blind date. Not just any blind date but a blind date that her whole family is routing for. I can't help it that I don't have an exciting life. If you would like I could recall all the gushy details of me and Big T's meeting...but I believe that would not go over as well. I am a sharer....Stella is not. So you will just have to read between the lines and she can talk more about TallBoy if/when they continue dating. So for now.... back to

                       RECIPE FRIDAY

Chicken Parm Meatball Subs:

Meatballs:

1 1/2 pound ground chicken

1 tbl grill seasoning blend (I use Montreal Steak Seasoning by McCormick)

1 large egg

1 cup grated Parmesan

1/2 cup Italian bread crumbs

handful of chopped parsely leaves

Place ground chicken in a bowl and season with grill seasoning. (sometimes I can not find ground chicken so I have substitued with ground turkey or even ground pork). Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them like mini oval meatloaves. Bake the meatballs for 15 minutes until golden and firm.

While the meatballs bake...make the sauce.

The Sauce:
3 tbl extra-virgin olive oil

2 large garlic cloves

1/2 teaspoon red pepper flakes

1 (28 ounce) can crushed tomatoes

1 cup chicken stock

salt and pepper

8-10 fresh basil leaves, torn or shredded

Heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the garlic cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasoning and stir in the basil.

(Be careful adding the crushed tomatoes to the oil...it will splatter)

Turn the broiler on after you take the meatballs out of the oven...turn to low. Cut Sub Rolls, place the meatballs in the bread and cover with provolone cheese (sliced or shredded) and some parmesan cheese as well. Place in the broiler to allow the cheese to melt. This will only take a few minutes...

Take out of oven and enjoy! You use the sauce to dip the sandwhich in.

The recipe calls for you to place the meatballs in the sauce and then put it on the sandwhich. I find this to be too messy and would make the bread soggy. I like dipping it in the sauce better. You can do whatever you choose.

Also the recipe makes a ton of sauce. We usually have a ton left over. It is a good homemade marinara so I am sure you could use for other meals

I added sweet pot. fries with my sandwhich but you could add anything or nothing at all.

ENJOY! So happy for this cooler weather!