A delightful twist on the classic chicken parmesan, these meatball hoagies are perfect for a quick and satisfying meal.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and optimal texture for the meatballs.
In a mixing bowl, combine the ground chicken, egg, grated parmesan cheese, chopped parsley, olive oil, garlic powder, salt, and black pepper. Mix until well combined.
Avoid overmixing to keep the meatballs tender.
Shape the mixture into 12 evenly sized meatballs and place them on a baking sheet lined with parchment paper.
Using damp hands can prevent the mixture from sticking.
Bake the meatballs in the preheated oven for 15 minutes or until golden and cooked through.
Ensure the meatballs reach an internal temperature of 165°F (74°C).
While the meatballs bake, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent burning.
Add the red pepper flakes and crushed tomatoes to the skillet. Simmer for 10 minutes, then stir in the fresh basil.
Adjust seasoning to taste with salt and pepper.
Place the baked meatballs into the sauce, turning to coat them evenly.
Let the meatballs simmer briefly in the sauce for enhanced flavor.
Cut the hoagie rolls and lightly toast them under the broiler.
Keep an eye on the rolls to prevent burning.
Fill each hoagie roll with sauced meatballs and top with a slice of provolone cheese. Broil until the cheese is melted and bubbly.
Serve immediately for the best texture and flavor.
Serve the hoagies warm with any remaining sauce on the side for dipping.
Garnish with additional fresh basil for a pop of color.
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