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Chicken Meatball Sub
Ingredients
| * | FOR THE CHICKEN MEATBALLS: |
| * | 2 skinless chicken breast halves, boned and defatted |
| * | 1 tbls. raisins |
| * | 1 tsp. minced fresh garlic |
| * | Pinch red chili flakes |
| * | 1 tsp. fennel seed |
| * | 1/4 large carrot, peeled and sliced |
| * | 2 tbls. chopped fresh parsley |
| * | 1 tbls. chopped pine nuts |
| * | 1/2 tsp. salt |
| * | 1 tbls. olive oil |
| * | 1 whole egg, beaten |
| * | FOR THE SUB: |
| * | 4 whole-wheat baguettes, about 3 ounces each |
| * | 1 cup Canyon Ranch Classic Marinara Sauce, heated |
| * | 4 oz. mozzarella cheese, shredded |
Instructions
| 1 | Dice chicken into 1-inch pieces. Place in a meat grinder or food processor. Grind or chop to ground-beef consistency. Add raisins, garlic, chili flakes, fennel seed, carrots, parsley and pine nuts and grind or chop together. |
| 2 | Place in a medium bowl and add salt, olive oil and egg. Mix well. Cover tightly and refrigerate overnight. |
| 3 | Preheat oven to 375 F degrees. Lightly coat a baking pan with canola oil. |
| 4 | Form ground chicken mixture into 1-ounce balls, about 2 tablespoons each. Place 2 inches apart in a baking pan and bake for 10 to 15 minutes, or until cooked through. |
| 5 | Slice bun 3/4 of the way through. Place 3 meatballs in bun and top with 1/4 cup warm marinara sauce. Sprinkle with 1 ounce of mozzarella cheese. |
Notes
- These meatballs go just as well in sauce over pasta. Raisins and fennel give unique flavor to a traditional Sicilian favorite.
- EACH SERVING CONTAINS APPROXIMATELY: 420 calories, 47 gm. carbohydrate, 14 gm. fat, 86 mg. cholesterol, 28 gm. protein, 698 mg. sodium, 4 gm. fiber
Source
Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona