Sandwich #188–“I’m Scared of You on Football” Chicken Meatball Sub

By 300 Sandwiches

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188chixmeatLOHump day. Halfway to the weekend, which is time for one of my favorite fall weekend activities: watching football.

Now I know I said I wanted to eat lighter this week after all of that pastrami last week, but I was craving chicken meatballs. Something about meatballs and herbs and some savory marinara on a roll sounded comforting and October appropriate. To cut calories, I made one eight inch sub sandwich and split it with E. Aside from the cheese it wasn’t super fattening—the meatballs called for chicken, egg, bread crumbs, cheese and parsley. I baked them, as opposed to pan frying them, for 20 minutes, then smothered them in marinara sauce. At least they weren’t deep fried and covered in alfredo sauce.

I enjoyed these last weekend during the New England Patriots/ New Orleans Saints game (the Bears played earlier in the week). As the score got closer, I got more animated. When the two minute warning sounded, and the Saints looked like they were going to win, I got louder. But when the Saints blew their lead in the last five seconds of the game, I lost it. “C’MON! REALLY!? I CAN’T BELIEVE IT! I MEAN, ……HONEY, DID YOU NOT SEE THIS DRIVE?!!”

Somehow, E had slithered off into the office. I didn’t see him until after the post-game interviews. “I am scared of you on football he said.”

Mouth agape, I responded. “Well, I’m terrified of you on “FAMILY GUY!”

1 pound ground chicken
3/4 cup breadcrumbs
1/4 cup Pecorino Romano
1/3 cup fresh parsley
1 tablespoon dried oregano
1/2 teaspoon black pepper
1 egg
1 jar marinara sauce
2 cloves garlic
1 teaspoon red chili flakes
4 hoagie buns or Italian rolls
4-5 slices Provolone cheese

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, combine ground chicken, Pecorino Romano, parsley, dried oregano, pepper and egg. Form golf ball-sized meatballs and flatten the tops and bottoms. Place meatballs on baking sheet in neat rows about an inch or two apart. Bake for about 15 minutes, until no longer pink.

Heat garlic in large skillet with a teaspoon of olive oil. Then add marinara sauce and red chili flakes and simmer on low heat.

When meatballs are done, add them to the marinara sauce and simmer. While they simmer, lightly butter buns and toast. Now, assemble sandwiches by scooping meatballs and sauce into each bun, then top with slices of Provolone cheese. Place back in oven until cheese melts. Remove, and serve. Makes about 20 meatballs, enough for 4 or 5 sandwiches.

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