Chicken Meatball Subs (Gluten-Free)

I'm starting to miss my favorite meatball subs from Charlottesville, so I decided to recreate them. A few tips for this recipe: Make the breadcrumbs with day old bread, don't buy pre-made breadcrumbs. If you want this to be gluten-free, use gluten-free french bread. When you get ready to use the ground chicken take it out of the refrigerator for about 20 minutes so it's not so cold on your hands. Dig out some of the inside of the bread after you slice it. This allows for a groove for the balls to fit in and makes it a bit less caloric. Lastly, choose whichever cheese you desire, I just personally love provolone with chicken meatballs. Serves 4

Ingredients

1 lb ground chicken

1 egg

1/4 cup grated parmesan cheese

2 tbsp spice mix

-equal parts paprika, onion powder, garlic powder, dried parsley, salt, and pepper

4 basil leaves, chopped

2 large loaves of gluten-free or regular french bread

4 slices of provolone cheese

1 15oz jar of your favorite marinara sauce (I use Rao's)

1 tbsp extra virgin olive oil

1/2 cup breadcrumbs:

Take 1/4 of a loaf of bread and tear it into multiple pieces

Place it in a blender

On high, blend the bread until small crumbs form

This will take about 2 minutes

Cut up the remaining bread into 6 large pieces, then slice down the center

Preheat oven to 425 F

Line the bottom of a large glass dish with marinara (use about half of the bottle)

In a large bowl combine chicken, egg, spices, parmesan cheese, bread crumbs, and basil. 

Using your hands, make the chicken into 12 balls

Flatten the balls and place them in the glass dish

Cook for 15-25 minutes until they are semi-hard

Cut into one and see if it is cooked

Place the cheese in the scooped slices of bread

Broil for 3 minutes or until cheese has melted

Pour a bit of sauce on one half

Add meatballs and top with the other slice of bread

Smoosh and enjoy!