Chicken Alfredo Meatball Subs
Description
These chicken meatballs make the perfect dish for game day or any day at all. Serve them in Hoagie rolls or alone as an appetizer.
Ingredients
Chicken Meatballs:
1 lb. ground chicken
1 t. salt
1/2 t. each: garlic powder, onion powder and Italian seasoning
1/4 t. black pepper
3/4 c. Panko breadcrumbs
1/2 c. Parmesan cheese
1 large egg
2 T. olive oil, divided
Alfredo Sauce:
1/2 c. butter
1 1/2 c. heavy whipping cream
2 t. garlic, minced
1/3 t. Italian seasoning
1/2 t. salt
1/4 t. freshly ground black pepper
2 c. Parmesan cheese
4 Hoagie rolls
1/4 c. butter
Directions
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Chicken Meatballs:
In a large bowl, mix together ground chicken, seasonings, Panko, Parmesan cheese, egg, and 1 T. olive oil; mix just until combined; form into 12 meatballs.
Heat the remaining T. olive oil in a large skillet over medium-high heat; brown meatballs on all sides; transfer to a plate/platter.
Alfredo Sauce:
In the same skillet used to make the meatballs, turn heat to low; add butter and cream; simmer on low heat for 2 minutes. Whisk in garlic, Italian seasoning, salt and pepper. Transfer meatballs back into skillet; cover; simmer over low heat for 10 minutes.
While meatballs are simmering, preheat oven to broil. Butter the rolls, if desired; toast under broiler for 2-3 minutes until golden.
After 10 minutes, stir the Parmesan cheese into the meatballs and sauce.
Serve the meatballs in the prepared buns, placing 3 on each roll.
4 servings.