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chicken meatball sub with gobs of fresh mozzarella

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Chicken Meatball Sub with Gobs of Fresh Mozzarella

While you don't have to use fresh mozzarella for a melty, gooey sandwich like this, it really makes it so much better. The whole thing is just such great comfort food. —Erin Jeanne McDowell

Ingredients

  • 1 tablespoon olive oil (15 g)
  • 1 sweet onion, minced (220 g)
  • 3 cloves garlic, minced (15 g)
  • 1 pound ground chicken (454 g)
  • 2 tablespoons tomato paste (35 g)
  • 1 teaspoon oregano (3 g)
  • 2 tablespoons chopped fresh basil (6 g)
  • Salt and pepper, to taste
  • 1 pinch red pepper flakes
  • 1 egg (57 g)
  • 3/4 cup breadcrumbs, or more as needed (63 g)
  • Olive oil, as needed for cooking
  • For the tomato sauce and the finished sandwich:
  • 1 tablespoon olive oil (15 g)
  • 1 small onion, minced (170 g)
  • 2 cloves garlic, minced (10 g)
  • 1 tablespoon tomato paste (17 g)
  • 4 to 5 tomatoes, roughly chopped (or one 15-ounce can)
  • Salt and pepper, to taste
  • Chopped fresh basil, to taste
  • 1 baguette, halved and cut into 4 pieces
  • 8 ounces fresh mozzarella, thinly sliced (227 g)
  • Pepperoncini or other hot peppers, optional

Directions

  • In a small sauté pan, heat the olive oil over medium heat. Sauté the onions until translucent, about 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. Set aside, and let cool.
  • In a large bowl, combine the cooled onion mixture with all the other meatball ingredients. Mix well to combine. Using your hands, roll the mixture into small balls.
  • Heat the olive oil over medium heat. Place the meatballs in the hot pan, and allow to cook until nicely browned on each side and cooked through, about 8 to 10 minutes (you can also sear the meatballs and finish them in the oven, if desired).
  • To make the tomato sauce, heat the olive oil in a small pot. Add the onion and sauté until translucent, about 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
  • Deglaze the pan with the tomato paste, then stir in the tomatoes. Season the sauce with salt and pepper, and bring to a simmer. Simmer until a good flavor develops, then stir in the basil just before serving.
  • Place the mozzarella on half of the bread slices (if your bread is stale, you can toast it first; I used a fresh baguette, so it didn't need toasting). Run the bread under the broiler until the cheese is melted and bubbly, about 2 minutes.
  • Toss the meatballs in the tomato sauce, and spoon some meatballs onto the bread. Garnish with hot peppers, if desired, then serve!

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