Enjoy the amazing flavors of Tuscany with these family-friendly Tuscan Chicken Meatball Sandwiches!
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I think I’m in love. Ground beef move over – there’s a new protein in our kitchen! I have always been scared to cook with ground chicken. You hear so much about it being too dry and lacking flavor. I decided to tackle this issue head-on and holy cow am I thrilled with the results.
Meet my new favorite sandwich – the Tuscan Chicken Meatball Sandwich. Loaded with garlic, parmesan and sun dried tomato flavors, these meatballs are anything but boring and dry. Incredibly flavorful, juicy and so good for you – these meatballs will change the way you think about chicken meatballs forever.
Ground chicken can be a little sticky but a cookie scoop makes short work of forming the meatballs. A quick trip to the oven and a few minutes under the broiler results in perfectly golden, delicious meatballs.
I nestled the meatballs inside a garlic spread smeared French roll, lined with Provolone cheese. A quick trip to the broiler results in a perfectly toasted roll, perfectly melted cheese and the happiest little home these meatballs could ask for.
A drizzle of sun dried tomato mayo and a sprinkle of chopped parsley finishes off these sandwiches with a punch of flavor and color.
Love!
Now that I’ve created a new favorite sandwich – you should too! Mezzetta is hosting a “Make That Sandwich” contest with the grand prize winner coming home with $25,000!! Two runners up will receive $1,000 each. You need to include at least two Mezzetta products in your original sandwich creation. Do you have a sandwich idea that could win? Find contest details here and good luck!
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- 2 Tbls Mezzetta Sun Ripened Dried Tomato Pesto
- ¼ cup mayonnaise
- 1 lb ground chicken
- 1 egg, lightly beaten
- 2 Tbls Mezzetta Sun Ripened Dried Tomato Pesto
- 1 Tbls Mezzetta Savory Garlic Everything Spread
- 2 Tbls chopped fresh parsley
- ½ cup Italian bread crumbs
- ½ cup grated Parmesan cheese
- 2 Tbls olive oil
- 4 French rolls, split
- 4 Tbls Mezzetta Savory Garlic Everything Spread
- 8 slices provolone cheese
- Combine Mezzetta Sun Ripened Dried Tomato Pesto and mayonnaise. Refrigerate until ready to use.
- Preheat oven to 350 degrees.
- Combine ground chicken, egg, sun dried tomato pesto, savory garlic spread, parsley, bread crumbs and parmesan cheese, mixing just until combined.
- Lightly oil or spray a baking sheet.
- Use a cookie scoop to scoop out 20-24 meatballs and place on prepared baking sheet.
- Lightly brush tops of meatballs with olive oil and bake for 15 minutes.
- Turn on broiler and finish meatballs under the broiler for 2-5 minutes or until lightly browned. Remove and set aside.
- Spread a tablespoon of Mezzetta Savory Garlic Everything Spread on each split roll. Line with two slices of provolone cheese.
- Place under broiler for 2-3 minutes until cheese is melted and roll is lightly toasted.
- Place 4-5 meatballs on top of the cheese in each roll. The cheese will help the meatballs to "stick" and not roll around.
- Top with sun dried tomato mayo and additional chopped parsley if desired.
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This is a sponsored conversation written by me on behalf of Mezzetta. The opinions and text are all mine.
