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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
While you don't have to use fresh mozzarella for a melty, gooey sandwich like this, it really makes it so much better. The whole thing is just such great comfort food. —Erin Jeanne McDowell
Test Kitchen Notes
WHO: Erinmcdowell is Food52’s Test Kitchen Manager and pie whisperer.
WHAT: The meatball sub had a mid-life crisis and bought a brand new car.
HOW: Brown flavorful chicken meatballs in a sauté pan with olive oil as you make a quick tomato sauce. Then, melt slices of fresh mozzarella on a baguette until they’re melty. Pile on sauce and meatballs, grab a handful of napkins, and start eating.
WHY WE LOVE IT: It’s the moment we’ve been waiting for -- the meatball sub is exciting again! With chicken meatballs, fresh mozzarella, and homemade tomato sauce, the classic sub has a whole new life. We recommend making extra meatballs and sauce to eat on pasta throughout the week. —The Editors
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Ingredients
- For the chicken meatballs:
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1 tablespoon
olive oil (15 g)
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1
sweet onion, minced (220 g)
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3
cloves garlic, minced (15 g)
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1
pound ground chicken (454 g)
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2 tablespoons
tomato paste (35 g)
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1 teaspoon
oregano (3 g)
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2 tablespoons
chopped fresh basil (6 g)
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Salt and pepper, to taste
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1 pinch
red pepper flakes
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1
egg (57 g)
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3/4 cup
breadcrumbs, or more as needed (63 g)
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Olive oil, as needed for cooking
- For the tomato sauce and the finished sandwich:
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1 tablespoon
olive oil (15 g)
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1
small onion, minced (170 g)
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2
cloves garlic, minced (10 g)
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1 tablespoon
tomato paste (17 g)
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4 to 5
tomatoes, roughly chopped (or one 15-ounce can)
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Salt and pepper, to taste
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Chopped fresh basil, to taste
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1
baguette, halved and cut into 4 pieces
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8 ounces
fresh mozzarella, thinly sliced (227 g)
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Pepperoncini or other hot peppers, optional
Directions
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In a small sauté pan, heat the olive oil over medium heat. Sauté the onions until translucent, about 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. Set aside, and let cool.
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In a large bowl, combine the cooled onion mixture with all the other meatball ingredients. Mix well to combine. Using your hands, roll the mixture into small balls.
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Heat the olive oil over medium heat. Place the meatballs in the hot pan, and allow to cook until nicely browned on each side and cooked through, about 8 to 10 minutes (you can also sear the meatballs and finish them in the oven, if desired).
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To make the tomato sauce, heat the olive oil in a small pot. Add the onion and sauté until translucent, about 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
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Deglaze the pan with the tomato paste, then stir in the tomatoes. Season the sauce with salt and pepper, and bring to a simmer. Simmer until a good flavor develops, then stir in the basil just before serving.
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Place the mozzarella on half of the bread slices (if your bread is stale, you can toast it first; I used a fresh baguette, so it didn't need toasting). Run the bread under the broiler until the cheese is melted and bubbly, about 2 minutes.
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Toss the meatballs in the tomato sauce, and spoon some meatballs onto the bread. Garnish with hot peppers, if desired, then serve!
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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