Ingredients
Meatballs:
- 1 ½ lb. ground chicken (93/7)
- 2 large eggs (beaten)
- ½ cup minced yellow onion (about ½ a medium onion)
- 3 garlic cloves (minced)
- 1 ½ teaspoons dried oregano
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons store-bought pesto (e.g., Gotham Greens)
- ½ cup freshly grated parmesan
- 2/3 cup gluten-free panko breadcrumbs
Sauce:
- 1 tablespoon olive oil
- 3 garlic cloves (minced)
- ½ cup minced yellow onion (about ½ a medium onion)
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 24 oz. jar Marinara sauce (e.g., Rao’s)
- ½ cup low-sodium chicken bone broth
- 2 tablespoons julienned fresh basil
- 1/3 cup freshly grated parmesan
Subs and Toppings:
- 4 large slices sourdough bread
- ½ cup freshly grated parmesan cheese
- 8 slices goat cheddar cheese (or substitute provolone)
- 2 cups thinly sliced romaine lettuce
- 2 cups baby arugula
- 2 teaspoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 tablespoons drained and minced pepperoncini peppers
- ½ teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup julienned fresh basil
Instructions
- Make the Meatball Mixture: In a medium bowl, combine the ground chicken, beaten eggs, minced yellow onion, minced garlic, dried oregano, kosher salt, crushed red pepper flakes, pesto, freshly grated parmesan, and gluten-free panko breadcrumbs. Mix gently with two forks or your hands until just combined to keep the meatballs tender.
- Form the Meatballs: Using clean, damp hands, roll the mixture into meatballs approximately 2 tablespoons in size. Place each formed meatball on a clean plate and continue until all the mixture is shaped.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large, tall-sided skillet over medium-high heat. Once hot, carefully add the meatballs in batches, avoiding crowding. Cook undisturbed for 3 minutes to develop a deep golden crust. Flip and sear all sides for a total of 10 to 12 minutes, ensuring each meatball is golden but not fully cooked inside (they will finish cooking in the sauce).
- Prepare the Sauce: In the same skillet, add another tablespoon of olive oil. When hot, add the minced onion and cook for 3 minutes until translucent. Add the garlic, dried oregano, and crushed red pepper flakes; cook for 1 minute until the garlic turns slightly golden.
- Add Liquids and Meatballs: Pour in the marinara sauce and the low-sodium chicken bone broth; stir to blend. Nestle browned meatballs and their juices back into the skillet. Bring to a medium simmer, then cover and reduce heat to low. Simmer gently for 10 minutes until meatballs are cooked through.
- Finish Sauce: Stir in fresh basil and freshly grated parmesan cheese. Optionally, serve meatballs over brown rice pasta or prepare as subs.
- Crockpot Alternative: After browning meatballs, transfer to a medium-large slow cooker. Prepare sauce as above, pour over meatballs, stir, cover, and cook on low for 2+ hours. If the sauce isn’t bubbling 30 minutes before serving, increase heat to high and cook until sauce bubbles.
- Storage: Cool meatballs completely before transferring to an airtight container. Refrigerate up to 4 days or freeze up to 3 months. Reheat refrigerated meatballs in a covered skillet with a splash of marinara or broth over medium heat for 5-7 minutes. Thaw frozen overnight before reheating.
- Prepare the Subs: Preheat broiler to high. Spread ghee on each sourdough slice and place on a baking sheet lined with parchment paper. Broil 2 minutes until golden, then flip so the golden side faces up. Top each slice with 4-5 meatballs and spoon extra sauce over them. Add 2 slices goat cheddar cheese per slice. Broil again on top rack for 2 minutes until cheese bubbles and browns. Remove carefully and let cool slightly.
- Assemble Greens: In a medium bowl, combine sliced romaine, arugula, olive oil, red wine vinegar, minced pepperoncini, dried oregano, kosher salt, freshly ground black pepper, and julienned basil. Toss well.
- Serve: Plate each open-faced meatball sub and pile the dressed greens on top. Serve with a fork and knife and enjoy your hearty, flavorful meal.
Notes
- You can substitute provolone cheese for the goat cheddar cheese if preferred.
- For gluten-free option, use gluten-free panko breadcrumbs and serve with gluten-free pasta or just as the sub.
- The meatballs do not need to be fully cooked during browning since they finish cooking in the sauce.
- The slow cooker method is ideal for hands-off preparation but requires longer cooking time.
- Store any leftover meatballs in an airtight container with or without sauce to maintain freshness.
- Reheat meatballs gently to avoid drying them out; adding sauce or broth helps retain moisture.
- Use fresh basil for garnishing and assembling the greens to add bright, herbal notes.
- Broil carefully during the last step to avoid burning the cheese on the subs.
- To make this recipe lower in sodium, use low-sodium marinara sauce and chicken broth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
