Italian Chicken Meatball Subs
Italian Chicken Meatball Subs made easy with chicken meatballs smothered in a homemade marinara sauce and topped with provolone and mozzarella cheese!
Servings 4 servings
Ingredients
- ½ Tablespoon extra virgin olive oil
- ¼ cup chopped onion
- 1 teaspoon minced garlic
- 28 ounces peeled & crushed tomatoes
- ½ teaspoon Italian seasoning
- 1 teaspoon granulated white sugar
- 12 ounces fully cooked meatballs I used Aidells Italian Style Chicken Meatballs
- salt & pepper to taste
- sub rolls
- sliced provolone cheese
- shredded mozzarella cheese
Instructions
- In a large saucepan over medium heat, add the olive oil and chopped onion. Saute until translucent. Add in the minced garlic and stir.1/2 Tablespoon extra virgin olive oil, 1/4 cup chopped onion, 1 teaspoon minced garlic
- Pour in the crushed tomatoes, Italian seasoning, sugar, and salt & pepper. Stir together and bring to a simmer.28 ounces peeled & crushed tomatoes, 1/2 teaspoon Italian seasoning, 1 teaspoon granulated white sugar, salt & pepper to taste
- Add in the meatballs, turn heat to low, cover, and let heat through - about 5-8 minutes.12 ounces fully cooked meatballs
- Once heated through, toast your sub rolls and pile on meatballs and cheese.sub rolls, sliced provolone cheese, shredded mozzarella cheese
- Let cheese melt and enjoy!
Notes
- Any meatball can be used - I used Aidells Italian Style Chicken Meatballs in this batch. Homemade meatballs can also be used, as long as they're precooked.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Serving: 1g | Calories: 271kcal | Carbohydrates: 20g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 668mg | Potassium: 596mg | Fiber: 4g | Sugar: 11g | Vitamin A: 427IU | Vitamin C: 19mg | Calcium: 132mg | Iron: 4mg
