Chicken Meatball Sub with Gobs of Fresh Mozzarella
Erin Jeanne McDowell
Photo by Mark Weinberg
- Serves
- 4
- Prep Time
- 10 Minutes
- Cook Time
- 30 Minutes
While you don't have to use fresh mozzarella for a melty, gooey sandwich like this, it really makes it so much better. The whole thing is just such great comfort food.
Ingredients
For the chicken meatballs:
- 1 tablespoon olive oil (15 g)
- 1 sweet onion, minced (220 g)
- 3 cloves garlic, minced (15 g)
- 1 pound ground chicken (454 g)
- 2 tablespoon tomato paste (35 g)
- 1 teaspoon oregano (3 g)
- 2 tablespoon chopped fresh basil (6 g)
- Salt and pepper, to taste
- 1 pinch red pepper flakes
- 1 egg (57 g)
- 3/4 cup breadcrumbs, or more as needed (63 g)
- Olive oil, as needed for cooking
For the tomato sauce and the finished sandwich:
- 1 tablespoon olive oil (15 g)
- 1 small onion, minced (170 g)
- 2 cloves garlic, minced (10 g)
- 1 tablespoon tomato paste (17 g)
- 4 to 5 tomatoes, roughly chopped (or one 15-ounce can)
- Salt and pepper, to taste
- Chopped fresh basil, to taste
- 1 baguette, halved and cut into 4 pieces
- 8 ounce fresh mozzarella, thinly sliced (227 g)
- Pepperoncini or other hot peppers, optional
Featured Video
WHO: Erinmcdowell is Food52’s Test Kitchen Manager and pie whisperer.
WHAT: The meatball sub had a mid-life crisis and bought a brand new car.
HOW: Brown flavorful chicken meatballs in a sauté pan with olive oil as you make a quick tomato sauce. Then, melt slices of fresh mozzarella on a baguette until they’re melty. Pile on sauce and meatballs, grab a handful of napkins, and start eating.
WHY WE LOVE IT: It’s the moment we’ve been waiting for -- the meatball sub is exciting again! With chicken meatballs, fresh mozzarella, and homemade tomato sauce, the classic sub has a whole new life. We recommend making extra meatballs and sauce to eat on pasta throughout the week.
Directions
Instructions
- Step 1
In a small sauté pan, heat the olive oil over medium heat. Sauté the onions until translucent, about 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. Set aside, and let cool.
- Step 2
In a large bowl, combine the cooled onion mixture with all the other meatball ingredients. Mix well to combine. Using your hands, roll the mixture into small balls.
- Step 3
Heat the olive oil over medium heat. Place the meatballs in the hot pan, and allow to cook until nicely browned on each side and cooked through, about 8 to 10 minutes (you can also sear the meatballs and finish them in the oven, if desired).
- Step 4
To make the tomato sauce, heat the olive oil in a small pot. Add the onion and sauté until translucent, about 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
- Step 5
Deglaze the pan with the tomato paste, then stir in the tomatoes. Season the sauce with salt and pepper, and bring to a simmer. Simmer until a good flavor develops, then stir in the basil just before serving.
- Step 6
Place the mozzarella on half of the bread slices (if your bread is stale, you can toast it first; I used a fresh baguette, so it didn't need toasting). Run the bread under the broiler until the cheese is melted and bubbly, about 2 minutes.
- Step 7
Toss the meatballs in the tomato sauce, and spoon some meatballs onto the bread. Garnish with hot peppers, if desired, then serve!