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

Source: Better Homes and Gardens
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Chicken-Zucchini Meatball Subs

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Place rolls on a baking sheet. Sprinkle insides with 2 Tbsp. cheese each. Bake 5 to 8 minutes or until lightly toasted.

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  • 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.

  • Spoon meatballs and sauce onto toasted rolls. Top with remaining cheese. Bake 3 minutes more or until cheese melts. Top with basil.

Nutrition Facts (Chicken-Zucchini Meatball Subs)

574 calories; 17 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 108 mg cholesterol; 1528 mg sodium. 880 mg potassium; 74 g carbohydrates; 5 g fiber; 10 g sugar; 33 g protein; 0 g trans fatty acid; 1342 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 34 mcg folate; 1 mcg vitamin b12; 361 mg calcium; 5 mg iron;

Chicken-Zucchini Meatballs

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a 15×10-inch baking pan with foil; coat with nonstick cooking spray.

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  • 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.

  • 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°F).

Tips

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

Tips

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

Nutrition Facts (Chicken-Zucchini Meatballs)

103 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 61 mg cholesterol; 175 mg sodium. 290 mg potassium; 3 g carbohydrates; 0 g fiber; 0 g sugar; 10 g protein; 0 g trans fatty acid; 154 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 46 mg calcium; 1 mg iron;

Reviews (4)

14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/15/2018
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.
Rating: 5 stars
08/12/2018
So yummy and easy to make. My family loved it! Happy I doubled the recipes as suggested.
Rating: 5 stars
08/15/2018
This recipe was so good. It was fresh tasting, light and fulfilling.
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Rating: 1 stars
09/06/2018
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.