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Chicken Meatball Sub Casserole

Chicken Meatball Sub Casserole

Revamping a classic chicken meatball sub sandwich and converting to a hearty casserole meal for two people.
Course Main Course
Cuisine Italian
Keyword casserole, chicken, meatballs
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2 people
Author Joy of Cooking Cookbook


  • 8 oz. ground chicken
  • 1/4 cup grated onion & 1/2 cup grated onion - divided
  • 1/4 cup dried bread crumbs
  • 1/4 cup grated Parmesan
  • 1 Tbsp. parsley
  • 1 Tbsp. basil
  • 1 egg beaten
  • 2 Tbsp. minced fresh garlic
  • 1 Tbsp. tomato paste
  • 1 can 14.5 oz crushed tomatoes
  • 2 - 4 slices from a French bread baguett
  • 4 - 6 slices provolone cheese
  • Salt and pepper
  • 3 Tbsp Olive oil divided


  • Preheat oven to 400º
  • Spray a 3 - 4 cup shallow baking dish with cooking spray.


  • In a large bowl combine the chicken,  1/4 cup grated onion, all the bread crumbs, all the parsley, basil and the egg.
  • Lightly season with salt and pepper.
  • Use a small meatball scoop. 
    Scoop mixture into separate meatballs. 
    The mixture should make about 18-20 meatballs.
  • Place meatballs on a baking sheet which has been covered in parchment paper for easy clean up.
  • Freeze meatballs for about 10-15 minutes.
  • Remove from freezer and heat 2 Tbsp of the olive oil in a large skillet.
  • Cook meatballs over medium-high heat, about 2 minutes per side, just till brown.
  • Transfer meatballs to a plate.
  • Pour our all but 1 Tbsp of grease.  Place skillet back on medium-high heat.


  • Add to hot skillet, remaining 1/2 cup grated onion, fresh garlic and tomato paste.
  • Stir, heat for about 1 minute until combined.
  • Stir in crushed tomatoes, season with salt and pepper.
  • Place meatballs in bottom of shallow baking dish.
  • Pour heated sauce over meatballs making one even level of food in the dish.
  • Brush both sides of sliced baguette bread with a little olive oil.
  • Place baking dish at one end of sheet pan.  Place sliced bread on baking sheet.
  • Bake for 7 minutes. Flip bread and bake 8 minutes more.
  • Remove from oven.
  • Place bread on top of meatballs in baking dish.
  • Top the bread with the provolone cheese, overlapping cheese, if necessary.
  • Set broiler to HIGH and cook until cheese melts.
    Watch closely should only take 2-3 minutes.
  • Using knife or spatula, separate casserole into two halves; making sure 2 slices of bread are in each portion.
  • Divide between two plates. 
    Drizzle over any additional sauce left in the baking dish.  Serve.