High-Protein Chicken Pesto Parmesan Meatball Subs
Note: Servings is 4-6 for meatballs only. If making open-faced meatball subs, total servings will vary (recipe recommends 4-5 meatballs for each slice of bread). Prep, Cook, and Total Times are for the subs. If making meatballs only, Total Time will be 1 hour 15 minutes if making in a skillet, or 2+ hours if making in a Crockpot or Slow Cooker.
Servings 4 - 6
Ingredients
For the Meatballs:
- 1 ½ lb. ground chicken (93/7)
- 2 large eggs beaten
- ½ cup minced yellow onion about ½ a medium onion
- 3 garlic cloves minced
- 1 ½ teaspoons dried oregano
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons store-bought pesto (I like Gotham Greens)
- ½ cup freshly grated parmesan
- 2/3 cup gluten-free panko breadcrumbs
- 1 tablespoon olive oil
For the Sauce:
- 1 tablespoon olive oil
- 3 garlic cloves minced
- ½ cup minced yellow onion about ½ a medium onion
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 24 oz. jar Marinara (I like Rao’s)
- ½ cup low-sodium chicken bone broth
To Garnish:
- 2 tablespoons julienned fresh basil
- 1/3 cup freshly grated parmesan
For the Meatball Subs:
To Assemble:
- 4 large slices sourdough
- ½ cup freshly grated parmesan cheese
- 8 slices goat cheddar cheese or sub provolone
For the Greens:
- 2 cups thinly sliced romaine lettuce
- 2 cups baby arugula
- 2 teaspoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 tablespoons drained and minced pepperoncini peppers
- ½ teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- ¼ cup julienned fresh basil
Instructions
For the Meatballs:
- *Note: instructions to cook in a Crockpot or Slow Cooker also included below.
- In a medium mixing bowl, add the ground chicken, eggs, yellow onion, garlic, dried oregano, salt, red pepper flakes, pesto, and breadcrumbs. Using two forks, or clean hands, mix until just combined.
- Begin to roll the meatballs into 2-tablespoon-sized balls using clean, damp hands. Place on a clean plate and repeat until all meatballs have been rolled.
- In a large, tall-sided skillet, heat the olive oil over medium-high heat.
- Once hot, carefully place the meatballs in the pan, working in batches if needed.
- Cook the meatballs, undisturbed, for 3 minutes, or until a deep, golden crust forms. Flip the meatballs and continue to sear for 2 to 3 minutes per side, until all sides of the meatballs are golden, about 10 to 12 minutes total. The meatballs do not have to be fully cooked through, but they should be golden on all sides. They will finish cooking in the sauce.
For the Sauce:
- In the same skillet you cooked the meatballs in, add the olive oil.
- Once hot, add in the onion. Cook for 3 minutes, or until slightly translucent.
- Add the garlic, dried oregano, and chili flakes. Cook, stirring occasionally, for 1 minute or until the garlic is slightly golden brown.
- Carefully pour in the marinara and chicken stock and stir to combine.
- Add the meatballs and their juices back to the skillet and nestle them into the sauce. Turn the heat to medium and bring the sauce to a simmer.
- Once simmering, turn to low and cover with a tight-fitting lid. Simmer on low for 10 minutes, or until the meatballs are totally cooked through.
- Garnish with basil and parmesan. Option to serve over brown rice pasta (if gluten-free, or regular pasta if no gluten sensitivities), or as a meatball sub (see below instructions).
*Crockpot (or Slow Cooker) Method:
- After browning the meatballs, transfer them to a medium-large crockpot. Repeat the above steps to make the marinara sauce. Carefully pour over the meatballs in the crockpot and stir. Cover with the lid and turn the crockpot to low. Cook, stirring occasionally, for 2 + hours. If the sauce is not bubbling, 30 minutes prior to serving, turn the heat to “high,” and cook until the sauce begins to bubble.
To Store Meatballs:
- Let the chicken pesto parmesan meatballs cool completely, then transfer them to an airtight container (with or without sauce). Store in the fridge for up to 4 days, or in the freezer for up to 3 months.
- Reheat refrigerated meatballs in a covered skillet with a splash of marinara or bone broth over medium heat for 5–7 minutes, or until warmed through. If frozen, let them thaw overnight in the fridge before reheating as mentioned.
To Make Meatball Subs:
- To Assemble:Turn the broil setting to “high.” Prep a baking sheet with parchment paper and set aside.Spread the ghee onto each of the slices of bread. Transfer to the oven and broil for 2 minutes or until golden on one side. Flip so that the golden side is facing up. Add 4-5 meatballs to each slice and spoon extra sauce atop each. Cover each slice with 2 slices of cheese.Transfer to the oven on the top rack and broil on high for 2 minutes, or until the cheese is bubbling and golden brown. Watch very carefully! Remove from the oven and allow to cool slightly.
- For the Greens & To Serve:While the sammies are cooling, assemble the greens. In a medium bowl, add the romaine, arugula, olive oil, vinegar, pepperoncini, oregano, salt, pepper, and basil. Toss to combine.Plate each open-faced sandwich and pile the greens atop each. Enjoy with a fork and knife.