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Chicken Meatball Sub
Makes 4 Servings
*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
*4 whole-wheat baguettes, about 3 ounces each
*1 cup Canyon Ranch Classic Marinara Sauce, heated
*4 oz. mozzarella cheese, shredded
1Dice 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.
2Place in a medium bowl and add salt, olive oil and egg. Mix well. Cover tightly and refrigerate overnight.
3Preheat oven to 375 F degrees. Lightly coat a baking pan with canola oil.
4Form 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.
5Slice 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.
  • 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

Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona