Chicken-Zucchini Meatball Subs

Pop a batch of chicken meatballs in the freezer so you're never more than minutes away from a hearty Italian dinner.

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4.5 by 10 people

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  • Makes: 4 servings
  • Total Time: 20 mins

Chicken-Zucchini Meatball Subs

Directions

  1. Preheat oven to 425 degrees F. Place rolls on a baking sheet. Sprinkle insides with 2 Tbsp. cheese each. Bake 5 to 8 minutes or until lightly toasted.
  2. Meanwhile, place meatballs and sauce in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 5 minutes (10 minutes if frozen) or until meatballs are heated through, stirring occasionally.
  3. Spoon meatballs and sauce onto toasted rolls. Top with remaining cheese. Bake 3 minutes more or until cheese melts. Top with basil.

Chicken-Zucchini Meatballs

Directions

  1. Preheat oven to 350 degrees F. Line a 1510-inch baking pan with foil; coat with nonstick cooking spray.
  2. Line a colander with paper towels; add zucchini. Sprinkle 1/8 tsp. of the salt over zucchini. Let stand 20 minutes, pressing occasionally to remove moisture.
  3. In a large bowl combine zucchini, chicken, egg, panko, cheese, garlic, parsley, basil, crushed red pepper, remaining 1/8 tsp. of the salt. Shape rounded tablespoons of mixture into 20 meatballs; place in prepared pan. Bake 25 minutes or until cooked through (165 degrees F).

Nutrition Facts (Chicken-Zucchini Meatballs)

  • Per serving:
  • 103 kcal ,
  • 5 g fat
  • ( 2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 61 mg chol. ,
  • 175 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 10 g pro.

From the Test Kitchen

Double this recipe and freeze one batch for speedy 20-minute dinners like the meatball subs.

Refrigerate in an airtight container up to 5 days or freeze up to 3 months.

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Nutrition Facts (Chicken-Zucchini Meatball Subs)

  • Per serving:
  • 574 kcal ,
  • 17 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 108 mg chol. ,
  • 1528 mg sodium ,
  • 74 g carb. ,
  • 5 g fiber ,
  • 10 g sugar ,
  • 33 g pro.
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Reviews (4)

10 Ratings
94 Days Ago
1.0
Everyone liked this. I have made it twice already. Instead if crushed red pepper, I give it a pinch of cayenne pepper. I use Stefano¿s Marinara Sauce.
116 Days Ago
5.0
One of the tastiest recipes we have experienced. Instead of subs; we did a pasta dish and combined 1/2 Marinara sauce with 1/2 Alfredo sauce.
117 Days Ago
5.0
This recipe was so good. It was fresh tasting, light and fulfilling.
RobinLonack 120 Days Ago
So yummy and easy to make. My family loved it! Happy I doubled the recipes as suggested.

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