Chicken Meatball Sub: A Classic Gets a Delicious Upgrade
Few things in life are more satisfying than a messy, cheesy, saucy meatball sub. You’ve got rich tomato sauce, juicy meatballs, and gooey melted cheese stuffed into a crusty baguette. But today, we’re putting a twist on the classic: say hello to this chicken meatball sub recipe!
This meatball sub recipe has all the things you love about the classic version. It features bold and robust flavors, tender meatballs, and a delicious, drippy sauce. Plus, it’s lighter because it uses ground chicken. If you’ve been looking for a chicken meatball recipe that packs just as much punch as the beefy classic, this is it.
Why Chicken Meatballs Just Work
Now, I know what you’re thinking: Can a chicken meatball sub truly stand up to the classic beef version? The answer is a big, saucy YES.
Ground chicken has a tender texture. When you mix it with sausage, it adds richness. This creates meatballs that are flavorful and juicy, just like ground beef meatballs.
And hey, if you prefer ground turkey or traditional Italian meatballs—go for it. It’s all about versatility with this one.
The key to making this recipe special is the mix of red wine and beef stock. This combination creates rich, restaurant-quality flavor in the sauce. And let’s not forget the cheese. Because what’s a homemade meatball sub without that ooey-gooey, melty mozzarella situation?
The Secret to the Best Chicken Meatballs
Here’s the deal—great meatballs are all about balance. You want them tender but not mushy. They should be full of flavor but not too salty. Each piece should be the right size for that perfect bite.
That’s why we’re loading these up with garlic, parmesan, and a little bit of red wine for depth. The sausage also adds that extra hit of fat and spice that chicken alone sometimes lacks.
One of my favorite things about this chicken meatball recipe is that it’s easy to make on a weeknight. It also feels special enough to serve to a crowd. Whether you’re cooking for Sunday dinner or prepping meals for the week, these meatballs will be a kitchen staple. And trust me, they’re the star of this chicken meatball sub!
That Sauce Though…
Let’s talk sauce. A meatball sub recipe lives and dies by the quality of its sauce, and this one is a total winner. Rich, slightly tangy, and absolutely packed with flavor.
The key here? Cooking the sauce right in the same pan you seared the meatballs in. That way, you get all those little browned bits that add depth and richness to the final dish.
Deglazing with beef stock and red wine makes this sauce taste like it has simmered for hours. And go ahead and throw in some parsley and red pepper flakes for good measure if you have some lying around.
In reality, you can make this whole dish in under an hour. That means big, bold flavor with minimal effort. Win-win.
Let’s Build This Beauty
Once your meatballs are simmering away in that gorgeous sauce, it’s time to assemble your chicken meatball sub. Grab a fresh baguette (something with a good crust but a soft interior) and get ready to build the ultimate sandwich.
I like to layer mine like this:
- Toasted baguette – Gives you that crunch factor.
- Meatballs + sauce – Load ‘em up!
- Fresh mozzarella – Because melted cheese is non-negotiable.
- A handful of arugula – Adds a peppery bite to balance out the richness.
Broil it quickly in the oven to make the cheese bubbly. Now you have a sandwich ready to enjoy. Warning: This one’s gonna be messy, but that’s all part of the experience.
Perfect for Any Occasion
This meatball sub recipe is one of those meals that hits every single time. You can enjoy it for a cozy night in, at a game day gathering, or as a great lunch option. You absolutely can’t go wrong. Nostalgia, comfort, and downright deliciousness define this recipe and I am here for it!
And if you’re feeling extra fancy? Serve these meatballs over pasta instead of in a sandwich. Either way, you have a dish that will impress everyone.
So what are you waiting for? Fire up the stove, grab a baguette, and get ready to make the best chicken meatball sub of your life. This one’s a keeper.
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The Ultimate Chopped Italian Sandwich
Ingredients:
For the Meatballs
- 1 lb ground chicken
- 2 sausages, casings removed
- 1/2 cup bread crumbs
- 2 tbsp red wine
- 3 garlic cloves, minced
- 1/4 cup grated parmesan cheese
- 1 egg
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp salt
For the Sauce
- 1/4 cup red wine
- 1/2 cup beef stock
- 3 tbsp tomato paste
- 650 ml tomato sauce
- 1/2 cup parmesan cheese
- 1/4 cup fresh basil paste or fresh basil leaves, chopped
- salt and pepper to taste
Instructions:
- Heat a pan over medium heat with a drizzle of oil. Sear the meatballs on all sides until golden brown. Remove meatballs and set aside.
- Increase the heat, then deglaze the pan with red wine and beef stock, scraping up the browned bits.
- Stir in the tomato paste, basil and tomato sauce, then season with salt and pepper.
- Add the meatballs back to the pan and let them simmer in the sauce for about 20 minutes.
- Slice a baguette and layer in the meatballs, sauce, fresh mozzarella, and arugula.
- Broil for a few minutes until the cheese melts. Serve immediately and enjoy!
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