Tuscan Chicken Meatball Sandwich
Enjoy the amazing flavors of Tuscany with these family-friendly Tuscan Chicken Meatball Sandwiches!
Ingredients
Sun Dried Tomato Mayo
- 2 Tbls Mezzetta Sun Ripened Dried Tomato Pesto
- 1/4 cup mayonnaise
Chicken Meatballs
- 1 lb ground chicken
- 1 egg, lightly beaten
- 2 Tbls Mezzetta Sun Ripened Dried Tomato Pesto
- 1 Tbls Mezzetta Savory Garlic Everything Spread
- 2 Tbls chopped fresh parsley
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 Tbls olive oil
Rolls
- 4 French rolls, split
- 4 Tbls Mezzetta Savory Garlic Everything Spread
- 8 slices provolone cheese
Instructions
Sun Dried Tomato Mayo
- Combine Mezzetta Sun Ripened Dried Tomato Pesto and mayonnaise. Refrigerate until ready to use.
Chicken Meatballs
- Preheat oven to 350 degrees.
- Combine ground chicken, egg, sun dried tomato pesto, savory garlic spread, parsley, bread crumbs and parmesan cheese, mixing just until combined.
- Lightly oil or spray a baking sheet.
- Use a cookie scoop to scoop out 20-24 meatballs and place on prepared baking sheet.
- Lightly brush tops of meatballs with olive oil and bake for 15 minutes.
- Turn on broiler and finish meatballs under the broiler for 2-5 minutes or until lightly browned. Remove and set aside.
- Spread a tablespoon of Mezzetta Savory Garlic Everything Spread on each split roll. Line with two slices of provolone cheese.
- Place under broiler for 2-3 minutes until cheese is melted and roll is lightly toasted.
- Place 4-5 meatballs on top of the cheese in each roll. The cheese will help the meatballs to "stick" and not roll around.
- Top with sun dried tomato mayo and additional chopped parsley if desired.