Friday, July 10, 2020

CHICKEN ALFREDO MEATBALL SUBS



CHICKEN ALFREDO MEATBALL SUBS






Layered with cream and lots of mozzarella, these are the dreams of meatball submarines.

Ingredients:

CHICKEN MEATBALLS:
  • 1 Large Egg
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Pound Ground Chicken
  • 1/2 Cup Parmesan Cheese
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 3/4 Cup Panko Breadcrumbs
  • 1/2 Teaspoon Italian Seasoning
  • 2 Tablespoons Olive Oil Divided

ALFREDO SAUCE:
  • 1 1/2 Cups Heavy Whipping Cream
  • 1/3 Teaspoon Italian Seasoning
  • 2 Teaspoons Garlic Minced
  • 2 Cups Parmesan Cheese
  • 1/4 Teaspoon Pepper
  • 1/2 Teaspoon Salt
  • 1/2 Cup Butter

FOR SERVING:
  • 1/4 Cup Butter
  • 4 Hoagie Rolls


Instructions:

FOR THE MEATBALLS:
  1. In a large bowl mix together the ground chicken, seasonings, breadcrumbs, parmesan cheese, egg, and ONE TABLESPOON of the olive oil.
  2. Mix just until combined and form the chicken mixture into about 12 meatballs.
  3. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
  4. Brown the meatballs on all sides and then remove them to a plate.

FOR THE ALFREDO SAUCE:
  1. Turn the heat on your stove to low.
  2. In the same skillet add the butter and cream. Simmer on low heat for 2 minutes.
  3. Whisk in the garlic, Italian seasoning and the salt and pepper.
  4. Add the meatballs to the skillet, cover with a lid and simmer over low heat for 10 minutes.
  5. While the meatballs are simmering, preheat your oven to broil. Butter the hoagie rolls if desired and toast under the broiler for 2-3 minutes until golden.
  6. After 10 minutes, stir the parmesan cheese into the meatballs and sauce. Serve the meatballs in the prepared buns. Enjoy your cooking!