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Chicken and Mushroom Meatball Subs

An easy and flavorful meatball recipe that can be whipped together in the food processor and then on your table in 30 minutes!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Small Subs, 8-10 Meatballs

Ingredients

  • 2 Large Boneless Skinless Chicken Breasts, cut into chunks
  • ½ Pint Sliced Cremini Mushrooms
  • 2 Cloves Garlic diced
  • 1 Tablespoon Olive Oil
  • ½ Cup Panko Breadcrumbs
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • ½ Teaspoon Dried Basil
  • ½ Teaspoon Dried Oregano
  • Pinch of Crushed Red Pepper Flakes
  • French Baguette
  • 1-2 Cups Marinara Sauce
  • Shredded Mozzarella Cheese for topping

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Add the chicken chunks to a food processor. Pulse several times until the chicken is finely ground. Scrape down the sides, add in the mushrooms, and garlic. Pulse a few more times until combined and all ingredients are finely ground.
  3. Scrape down the sides, add in the olive oil, breadcrumbs, salt, pepper, basil, oregano, red pepper flakes. Pulse once or twice just to combine. Drizzle a small amount of olive oil on a small baking sheet. Remove the lid and take out large pinches of the meatball mixture, roll into a ball, and then place on baking sheet.
  4. Bake meatballs for 10 minutes, remove and then flip meatball, return to the oven, and bake for 10-15 minutes until the internal temperature is 165 degrees F.
  5. While the meatballs bake, cut the bread into four pieces, and heat the marinara in a small saucepan over low heat.
  6. When meatballs are cooked through and golden brown on both sides, add two or three meatballs to each piece of bread, top with warm marinara and cheese, and then serve.