Instructions
HOW TO MAKE TUSCAN CHICKEN MEATBALL SANDWICHES, IF YOU LIKED IT SAY HELLO
Sun Dried Tomato Mayo
- 2 tbsp Mezzetta Sun Ripened Dried Tomato Pesto
- 1/4 cup mayonnaise
Chicken Meatballs
- 1 lb ground chicken
- 1 egg lightly beaten
- 2 tbsp Mezzetta Sun Ripened Dried Tomato Pesto
- 1 tbsp Mezzetta Savory Garlic Everything Spread
- 2 tbsp chopped fresh parsley
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
Rolls
- 4 French rolls split
- 4 tbsp Mezzetta Savory Garlic Everything Spread
- 8 slices provolone cheese
Chicken Meatballs
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Preheat oven to 350 degrees.
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Combine ground chicken, egg, sun dried tomato pesto, savory garlic spread, parsley, bread crumbs and parmesan cheese, mixing just until combined.
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Lightly oil or spray a baking sheet.
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Use a cookie scoop to scoop out 20-24 meatballs and place on prepared baking sheet.
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Lightly brush tops of meatballs with olive oil and bake for 15 minutes.
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Turn on broiler and finish meatballs under the broiler for 2-5 minutes or until lightly browned. Remove and set aside.
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Spread a tablespoon of Mezzetta Savory Garlic Everything Spread on each split roll. Line with two slices of provolone cheese.
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Place under broiler for 2-3 minutes until cheese is melted and roll is lightly toasted.
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Place 4-5 meatballs on top of the cheese in each roll. The cheese will help the meatballs to “stick” and not roll around.
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Top with sun dried tomato mayo and additional chopped parsley if desired.
Ingredients
- Sun Dried Tomato Mayo
- 2 tbsp Mezzetta Sun Ripened Dried Tomato Pesto
- 1/4 cup mayonnaise
- Chicken Meatballs
- 1 lb ground chicken
- 1 egg lightly beaten
- 2 tbsp Mezzetta Sun Ripened Dried Tomato Pesto
- 1 tbsp Mezzetta Savory Garlic Everything Spread
- 2 tbsp chopped fresh parsley
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Rolls
- 4 French rolls split
- 4 tbsp Mezzetta Savory Garlic Everything Spread
- 8 slices provolone cheese
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