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Homemade Tuscan Chicken Meatball Sandwiches photo

Tuscan Chicken Meatball Sandwiches

Savory chicken meatballs with sun-dried tomato and garlic spreads make quick, flavorful sandwiches perfect for weeknight meals.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Baking Sheet
  • Cookie scoop or tablespoon
  • Pastry Brush
  • Broiler or Oven

Ingredients
  

  • 2 tbsp Mezzetta Sun Ripened Dried Tomato Pesto
  • 1/4 cup mayonnaise
  • 1 lb ground chicken
  • 1 large egg lightly beaten
  • 2 tbsp Mezzetta Sun Ripened Dried Tomato Pesto for meatballs (in addition to the 2 tbsp used for mayo)
  • 1 tbsp Mezzetta Savory Garlic Everything Spread
  • 2 tbsp fresh parsley chopped
  • 1/2 cup Italian bread crumbs
  • 1/2 cup Parmesan cheese grated
  • 2 tbsp olive oil
  • 4 French rolls split
  • 4 tbsp Mezzetta Savory Garlic Everything Spread for rolls (about 1 tbsp per roll)
  • 8 slices provolone cheese

Instructions
 

  • Make sun-dried tomato mayo by whisking 2 tablespoons Mezzetta Sun Ripened Dried Tomato Pesto into 1/4 cup mayonnaise; refrigerate until ready to use.
  • Preheat the oven to 350°F (175°C) and line or lightly oil a baking sheet.
  • In a large mixing bowl, combine 1 lb ground chicken, 1 lightly beaten egg, 2 tablespoons sun-dried tomato pesto, 1 tablespoon Mezzetta Savory Garlic Everything Spread, 2 tablespoons chopped fresh parsley, 1/2 cup Italian bread crumbs, and 1/2 cup grated Parmesan; mix gently until just combined.
  • Use a cookie scoop or tablespoon to portion the mixture into about 20–24 meatballs and place them on the prepared baking sheet.
  • Brush the tops of the meatballs lightly with 2 tablespoons olive oil and bake for 15 minutes.
  • Turn the oven to the broiler and broil the meatballs 2–5 minutes until lightly browned; remove and set aside.
  • Spread 1 tablespoon Mezzetta Savory Garlic Everything Spread on each split roll and top each with two slices provolone cheese.
  • Place the prepared rolls under the broiler 2–3 minutes until the cheese melts and the rolls are lightly toasted.
  • Divide 4–5 meatballs among the 4 rolls, placing them on top of the melted cheese so they stay in place.
  • Top each sandwich with sun-dried tomato mayo and additional chopped parsley if desired, then serve.

Notes

  • Make the tomato mayo up to a day ahead and refrigerate.
  • Do not overmix the meatball mixture to keep them tender.
  • Use a cookie scoop for uniform meatballs and even cooking.
  • Broiler times vary—watch closely to prevent burning.