Parmesan Chicken Meatball Sub

BC Wine Pairing; Gamay, Pinot Noir

Serves 4

Total Time:  50 mins
Prep Time:  30 mins
Cook Time:  20 mins


4 Italian sub rolls

1-pound ground chicken
¾ cup Italian bread crumbs
¼ cup grated parmesan cheese
½ small onion, grated
1 tbsp dried Italian seasoning
1 tsp kosher salt
½ tsp black pepper
1 large egg, beaten
1 cup marinara
1 cup shredded mozzarella

Garlic sauce:
½ cup mayonnaise
2 Tbsp grainy Dijon mustard
2 tbsp garlic paste
1 tbsp lemon juice



Preheat oven to 350f and line a baking sheet with parchment paper.

In a large mixing bowl, combine all ingredients for the meatballs omitting the marinara and mozzarella. With your hands mix well, do not over mix or you will have tough meatballs. Using a 1-1/2 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. Bake for 16-18 minutes until lightly browned.

While the chicken is baking in a mixing bowl whisk together all the ingredients for the garlic mayonnaise.

To assemble the sandwiches, slice the bread in half leaving one side intact to stuff the meatballs in. place meatballs in the sandwich top with marinara and mozzarella cheese. Repeat with the rest of the rolls. Turn the oven to broil and place the sandwiches in the oven for 2-3 minutes until the cheese is melted and bubbly. Top with arugula and basil and enjoy.

For more recipes, link to BC Chicken

BC Wine Pairing Examples

Indigenous World Winery GamayApp
Baillie-Grohman Estate Winery Pinot NoirApp