Chicken Parmesan Meatball Subs

Chicken Parmesan Meatball Subs | Get dinner on the table in just 30 minutes!

So, I made y’all some meatballs.Then I stuffed them in some bread and topped them with some cheese. You’re welcome.

Seriously, though. You guys are going to LOVE this meal! It’s ready in just 30 minutes, it’s totally easy, and it tastes like it took all day long to make.

These are just not simple meatball subs. Oh no. These taste like they came straight from Italy. I’m in love.

Chicken Parmesan Meatball Subs | Get dinner on the table in just 30 minutes!

Kraft recently asked me to show you guys how to use their new Recipe Makers and I’ve been so excited to show you what I created with them. Basically, Recipe Makers are a box with two complimentary sauces inside. These aren’t a full meal in a box. This product is more for the home cook who actually enjoys cooking or likes homemade food, but needs a little help every now and then. After all, when you’ve worked all day, you don’t always have hours to create your own Tomato Garlic sauce, right?

Check out this little how to video from Kraft to see just what you can do with one of these boxes full of flavor!

Easy, right? I mean, y’all know that I obviously love to cook, and I can totally see myself using these again and again! I used the Recipe Makers Three Cheese Chicken Florentine to make this meatball sub. The box had three recipes on it already, so if you’re not feeling super creative you’ve got options! I like to put my own spin on things, though!

Chicken Parmesan Meatball Subs | Get dinner on the table in just 30 minutes!

I whipped up some chicken meatballs that were stuffed with Spinach, Parmesan, and the Three Cheese finishing sauce from the Recipe Makers box. The finishing sauce totally made these meatballs! You have to be careful with chicken as it doesn’t have a ton of fat, so it can dry out easily. The cheesy finishing sauce kept these super moist and flavorful!

The meatballs baked up in the oven in just 15 minutes. For the sauce, I literally just dumped the packet of Tomato Garlic simmer sauce into a pot and warmed it up. It was truly the best store-bought sauce I’ve had. I wish they sold it by the jar, because it was amazing! It tasted as though it had been simmering away all day and was just packed full of fresh tomato and garlic flavor. Total yum.

Chicken Parmesan Meatball Subs | Get dinner on the table in just 30 minutes!

These little sandwiches literally couldn’t be easier to make and were a total crowd pleaser in my house! I served them with a side of steamed broccoli and a salad. A quick, healthy dinner that was ready in just 30 minutes!

Chicken Parmesan Meatball Subs | Get dinner on the table in just 30 minutes!

Chicken Parmesan Meatball Subs

Ingredients:

1 box Kraft Recipe Makers Three Cheese Chicken Florentine
1 pound ground chicken
1 egg
3/4 cup Italian style breadcrumbs
1/4 cup Parmesan, grated
5 ounces frozen spinach, thawed and squeezed dry
6 mini hoagie rolls
6 tablespoons butter, softened
6 ounces fresh mozzarella, sliced into thick slices

Directions:

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
In a large bowl, combine the chicken, egg, breadcrumbs, Parmesan, and spinach. Stir in a 1/2 cup of the Three Cheese Finishing Sauce. Mix to combine. Scoop out into golf ball sized meatballs and place on the prepared baking sheet. Bake for 15 minutes or until no longer pink.
During the last 5 minutes of baking time, add the Tomato Garlic Simmer Sauce to a large saucepan and heat over low heat.
Heat a skillet over medium heat. Spread the hoagies with 1 tablespoon of butter each and toast in the skillet.
Remove the meatballs from the oven. Place the meatballs in the simmer sauce and discard the parchment paper. Do not turn off the oven.
Toss the meatballs to coat in the sauce.
Place the bottom half of sandwich rolls on the hot baking sheet and spoon two meatballs into each roll. Top with the slices of mozzarella and put the top half of the sandwich roll on top.
Return to the oven for 3-5 minutes or until cheese is melted.
Serve immediately.

Note: You'll see that I didn't use the entire pouch of cheese sauce for this recipe. Pop it in your fridge and squeeze it into your next batch of pasta, macaroni and cheese, or meatloaf. There are endless possibilities, so don't let it go to waste!