Chicken Parm Meatballs Subs w/ Studio 5
This is one area I CAN simplify my life. DINNER. Here’s a great easy dinner the whole family will love. These cheesy meatball sandwiches are delicious. 100% going on our rotation. Kid approved too. Thank you Studio 5! I loved making this recipe for you all.
Chicken Parm Meatball Melts
1 pkg. 8- brioche hotdog buns
Butter
2 lbs. ground chicken
½ cup Parmesan cheese, grated fine
2 tbsp. bread crumbs
1 tsp. salt
1 tbsp. Freeze dried Garlic
½ cup finely chopped fresh basil
Parmesan for garnish before baking
Olive Oil- I love Napa Valley Olive Oil
Marinara
Shredded Italian or Mozzarella cheese
Fresh basil for garnish
Preheat your oven to 400 degrees.
Combine the ground chicken, ½ cup Parmesan cheese, bread crumbs, salt, freeze dried garlic and ½ cup basil. Stir to combine but don’t overwork the meat mixture.
Drizzle olive oil onto your baking sheet. Using a cookie scoop, measuring about ¼ cup, place scoops of the meat mixture onto the greased baking sheet. This recipe makes about 20 good sized meatballs.
Sprinkle each meatball with another pinch of Parmesan for texture and flavor.
Bake for 15 minutes.
Remove from the oven. Place in a bowl. You will use this baking sheet again. Don’t wash it. It has flavor.
Prepare your buns! Haha
Place the butter a warm skillet over medium heat. A couple tablespoons is great. Place the brioche bun top side down to brown and absorb that flavor. Once the bun is browned turn over and repeat on the bottom side. Repeat with all the buns.
Place the browned buns spaced apart on the baking sheet. Place a scoop (or two) of your fresh marinara into the middle of each bun, and a handful of shredded cheese. You are making a nest for your chicken parm meatballs. Place the meatballs on top of the cheese mixture. More sauce and cheese to your liking. Sprinkle each stuffed bun with some more Parmesan. Place into the hot oven to warm through and melt the cheese, about 7-9 minutes.
At this point you can broil the cheese for a minute or two watching closely for some “signature” browning. Top with fresh basil just before serving.
