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Chicken Parm Meatball Subs

This Chicken Parm Meatball Subs recipe contains ground chicken, Parmigiano-Reggiano, shredded provolone, sub rolls, Italian bread crumbs and more.
4 Servings - 40 min -
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Servings:4  | Calories:832 | Total Fat:45g  | Chol:253mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 45g
69 %
Sat Fat 19g
95 %
Total Carb 45g
15 %
Fiber 5g
20 %
Sugars 9g
Cholesterol 253mg
84 %
Sodium 2261mg
94 %
Protein 65g
130 %
34% Others combined
29% Ground chicken
18% Parmigiano-Reggiano
17% Shredded provolone
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 pounds ground chicken
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmigiano-Reggiano
1/2 cup Italian bread crumbs
Handful of chopped parsley leaves
Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes, a healthy couple of pinches
1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
1 cup chicken stock
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8 inch) crusty sub rolls
1 1/2 cups shredded provolone

Directions : View recipe directions on
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