Meatball Subs!

I was doing some meal planning one weekend and mentioned this recipe to my husband. He got so excited! I suppose he thought I was making it for dinner that night... Alas, no, I was adding to my list of future meals. Needless to say, he was very upset with me for even mentioning it. I guess it sounded good?

This is a crazy yummy dinner and definitly a step up from those mystery meatball subs from that you get from Subway. (Not that I've ever tried one of those, cause I can promise you I never will...) Fear not, my husband does agree that these ones are much better.

I've really have never seen a meatball look prettier. And that's gotta count for something!

Chicken Meatball Sub
(adapted from bevcooks.com)

1 lb ground chicken
1/2 onion, finely diced
2 cloves garlic, finely minced
1 1/2 cups fresh spinach, finely chopped
1.5 tbsp tomato paste
3/4 cup breadcrumbs
1 egg, lightly beaten
3/4 cup breadcrumbs

1 (28 oz) can tomatoes, pureed in a blender
Handful of basil leaves, chopped
1 loaf ciabatta bread, cut into 4 equal sizes and sliced lengthwise
3 tbsp olive oil
1 tsp garlic salt or garlic bread seasoning
4 slices provolone cheese
coarse salt and freshly ground pepper

Preheat oven to 425 degres

1) Combine first 8 ingrediants in a large bowl.

2) Roll chicken mixture into small-medium sized meatballs. Place on parchment lined baking sheet.

3) Bake for 30 min until browned.

4) Put pureed tomoatos in a large put with a tight fitting lid. Add browned meatballs to pot. Simmer for 25 min. Remove lid and simmer another 10 min until sauce thickens slightly.

5) Remove from heat. Add chopped basil and salt & pepper.

6) Turn oven to broil. Brush ciabatta with olive oil. Sprinkle with garlic salt. Place on baking sheet and broil for 3 min until starting to brown. (Watch closely!)

7) Remove ciabatta from oven, top with meatballs and sauce. Lay a slice of cheese on top. Broil another 2 min until cheese melts.

8) Serve with fresh basil leaves.