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Chicken Meatball Open-Faced Sub
1 pound ground chicken (use a mixture of dark and white meat)
1 cup fresh whole wheat bread crumbs
¼ cup skim milk
1 large egg, lightly beaten
1 small onion, finely chopped
¼ cup finely chopped fresh flat-leaf parsley leaves
2 tablespoons finely grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
1 (14½ ounce) can crushed tomatoes, preferably fire-roasted
Frozen Ciabatta rolls, such as New York brand
1. Preheat the oven to 450°F. Spray a large 11×13-inch oven-safe baking dish with cooking spray.
2. Combine the chicken, bread crumbs, milk, egg, onion, parsley, Parmesan, salt, and pepper in a large bowl. Mix with your hands until well blended, then form into 12 meatballs. Arrange the meatballs in a single layer on the prepared pan.
3. Bake until browned, about 10 minutes.
4. Remove 4 rolls and prepare for baking according to package directions. Carefully pour the tomatoes over and around the meatballs and bake until the meatballs are just cooked through and the tomatoes are hot, about 5 minutes longer and bread is done according to package directions. Serve immediately.
Total Fat 18g