Lightened-Up Chicken Meatball Hoagies.
I think that there are many different names for ‘hoagies,’ though I can’t be sure since I have not ventured too far outside of my bubble. What do you call them?
I had a tough time deciding if I should name them ‘hoagies’ or ‘subs,’ so feel free to insert whatever word you would like to use.
Regardless of what may you call them, they are super delicious. You can’t even tell that they are healthier than your run-of-the-mill meatball sub.
Obviously, given the ratio of meat to bread in this dish, Mr. How Sweet is a huge fan.
Once I piled on the cheese (and skimped on the tomato sauce), so was I.
This week has been full of Italian feasts.
On Monday, Mr. How Sweet took it upon himself to make a large batch of chicken parmesan. He likes to make manly meals to snack on throughout the week. And when I say ‘he likes to make,’ I really mean he begs me to make them. But this time he tried it all on his own. I asked if he used my recipe, and he responded that I didn’t have a recipe since I had never made chicken parmesan for him before. Oh, really?
He doesn’t remember what happened 5 minutes ago, unless it involves NASCAR, horse racing, Hank Williams Jr, or steak.
When it came time to whip up these chicken meatballs, these light chicken meatballs, I grabbed the brand-spanking new bottle of olive oil out of the pantry, only to realize that the bottle was already half-gone.
If you can’t quite come up with the visual, that is a lot of olive oil.
Mr. How Sweet used Bobby Flay’s recipe when making the chicken parmesan, and accidentally used two cups of olive oil instead of one.
And this is a perfect example of why he does not do any of the cooking in our house.
The place still smells like a deep fryer and my clothes stink of oil. In fact, I think the air alone is moisturizing my skin.
1 pound ground chicken
2 tablespoons whole wheat bread crumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1 tablespoon worcestershire sauce
1 tablespoon olive oil
Heat skillet on medium heat. Add one tablespoon olive oil.
Mix chicken with remaining ingredients. Form into meatballs about 1 1/2 inches thick. Brown in pan on all sides until cooked through, about 10 minutes.
Makes about 8-10 meatballs.
3 whole wheat buns
3/4 cup tomato sauce
3 ounces low-fat, shredded provolone
Add 3-4 meatballs to each bun, topping with a 1/4 cup of tomato sauce each. Preheat the broiler and top hoagies with one ounce of cheese each. Place under broiler until cheese is melted and bubbly, about 1-2 minutes.
Needless to say, this dish is a bit lighter than Mr. How Sweet’s chicken parmesan that he swears is loaded with healthy fat.
And my house doesn’t stink like an oil pit.
62 Comments on “Lightened-Up Chicken Meatball Hoagies.”
My hubby will definately love this…and I bet he won’t even notice it’s ground chicken! ;)
Saw this recipe and thought of you!
My husband make 2 things…..omelets and grilled cheese…that’s it. Well, he also has a thing for Ramen Noodles, so he has a stash to eat when I’m not home. :)
Your Meatball Sandwiches sound just wonderful!
OH MY! I am in the process of catching up on my RSS reader, and I’m so glad I didn’t miss this recipe. Looks amazing! I will be making these.
I want to try these. I do hope that these are moist on the inside, I love moist chicken! Especially since I don’t eat beef or pork, chicken meatballs are my substitute. I’ll let you know my result!
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I made these tonight and they were excellent.
I did need to mix them a little more because some tasted a lot like smoked paprika then others. They would be excellent in a BBQ sauce with cheddar and onions too. I will be making these again for sure.
The only thing I did slightly different was I sauteed them in the oil but was scared they didnt cook enough since I still saw pink so I popped them in the oven to finish for 10 minutes @400. They were still juicy and cooked perfect
These were not only delish but easy peasy!
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I used this meatball recipe to use in my spaghetti and meatball soup, cooked in frying pan in olive oil and then threw in the soup. Flavours infused very well. Also recommend using two dark toast and crumbling to make bread crumbs. Or if your prefer finer, use food processor.