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Meatball sub sandwich on a hoagie roll topped with marinara sauce.

Chicken Meatball Subs

Published on March 27, 2024 | By

Move over, sandwich fans; there’s a new favorite in town! We turn our trusty Isernio’s chicken meatballs into a filling sandwich. Toasty & crunchy bread is topped with marinara sauce, Isernio’s chicken meatballs, grilled peppers and melted provolone cheese.

When you crave a taste of Italy, make these delicious meatball subs for a quick weeknight dinner or as your next game-day entree!

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Ingredients

  • Italian Chicken Meatballs:
  • 1 pound Isernio’s Ground Chicken
  • 1 pound Isernio’s Ground Chicken Sausage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large egg, beaten
  • 1 tablespoon fennel seeds
  • ¾ cup grated Parmesan cheese
  • 4 garlic cloves, minced
  • ¼ cup fresh basil, chopped
  • ½ cup bread crumbs
  • 1 (24-ounce) jar marinara sauce
  • .
  • To serve:
  • 6 hoagie rolls, about 8-inches long
  • 1 tbsp. olive oil
  • 1 cup sauteed peppers and onions
  • 6 slices provolone cheese, halved
  • 4 tablespoons parsley, finely chopped

Instructions

  1. Preheat the oven to 450F. Make the meatballs. In a large bowl, combine the chicken, chicken sausage, salt, pepper, egg, fennel seeds, Parmesan, garlic, basil, and bread crumbs. Mix well, then, with wet hands, form into golf ball–sized meatballs and place on the prepared sheet pan. Bake for 20 minutes.
  2. Add marinara and meatballs to a large saucepan and bring to a low simmer. Cover with a lid and cook for 10 minutes.
  3. It's time to assemble some sandwiches. Preheat the oven to broil. Slice the hoagie rolls lengthwise. Brush the insides of the bread with the olive oil and place, cut-side up, on a rimmed baking sheet. Broil until the bread is toasted, about 1 to 2 minutes.
  4. Add 3-4 meatballs to each roll, sliced bell peppers, and top with two pieces of provolone cheese. Broil until the cheese is melted and browned, 1 to 2 minutes.
  5. Sprinkle each sub with parsley & enjoy!
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