Yield: 4 servings
* 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
Preheat oven to 425 degrees F.
Place chicken in a bowl and season with grill seasoning. Add egg, half
of the grated cheese, bread crumbs, parsley, and a serious drizzle of
extra-virgin olive oil to the bowl. Mix the meat and form 12 large
meatballs. Squish the balls to flatten them a bit like mini oval
meatloaves. Be careful not to form the balls wider than your bread.
The flattened balls will stay put on your sub, no roll-aways! Bake the
meatballs 15 minutes until golden and firm. Switch the broiler on.
While the meatballs bake, heat a medium skillet over medium heat. Add
3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes
then remove the cloves. Add crushed red pepper flakes then tomatoes
and stir in the chicken stock. Season the sauce with salt and pepper
and simmer 10 minutes, adjust seasonings and stir in the basil.
Reserve a extra sauce for dipping on dinner table.
Remove the meat from oven and loosen with a thin spatula. Turn meat
balls in sauce.
Cut sub rolls making the bottom a little deeper than the top. Hollow
out a little bread and lightly toast the sub rolls under broiler. Fill
the bottoms of the breads with flattened balls and sauce. Combine the
provolone and remaining Parmigiano. Cover the subs with cheese and
return to broiler to melt the cheese until golden.