Chicken Meatball Subs
These Chicken Meatball Subs add a tasty twist to classic meatball subs. Instead of beef meatballs and red sauce, you’ll fill your rolls with seasoned chicken meatballs and top them with rich, creamy homemade alfredo sauce.
Subs are always a great choice for family dinners or parties. Those soft rolls and meaty fillings always seem to make everyone happy. We took the classic meatball sub and turned it on its head by using chicken meatballs and alfredo sauce. It’s a delicious change of pace, and everyone always loves it.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s loaded with classic chicken alfredo flavor.
- The meatballs and homemade alfredo sauce are both basic recipes anyone can make.
- The rich alfredo sauce and seasoned meatballs are the perfect flavor combination.
🛒Ingredients
This recipe uses basic ingredients you’ll find in your kitchen and at your local grocery store. We’ve listed everything here, but you’ll find their exact amounts in the recipe card at the end of the post.
For the Meatballs
- Ground chicken
- Kosher salt
- Garlic powder
- Onion powder
- Italian seasoning
- Pepper
- Panko
- Shredded parmesan
- Egg
- Olive oil
Alfredo Sauce
- Butter
- Heavy whipping cream
- Minced garlic
- Italian seasoning
- Salt
- Pepper
- Shredded parmesan
Sandwiches
- Hoagie rolls
- Melted butter
🔪 How to Make Chicken Meatball Subs
Making these subs takes a few steps, but they’re all incredibly easy when you break them down. It’s a basic recipe even beginners can easily make.
Step 1: Mix the Meatballs
Mix all the meatball ingredients with 1 tablespoon of the olive oil in a large mixing bowl until fully combined. Then, divide the mixture into 12 meatballs.
Step 2: Brown
In a large skillet over medium-high heat, brown the meatballs with 3 tablespoons of olive oil until browned on all sides. Transfer to a plate and set aside. Step 3: Make the Sauce
Step 3: Combine the Butter and Cream
Reduce the heat to low and add the butter and cream to the same skillet. Cook until melted and the mixture begins to bubble around the edges.
Step 4: Make the Sauce
Cook the butter and cream for 2 minutes, then whisk in the sauce seasonings. Add the meatballs, cover, and simmer for 10 minutes, flipping the meatballs halfway through.
Step 5: Broil the Rolls
While the meatballs are simmering, preheat the oven broiler. Then butter the hoagie rolls and broil them for 2 to 3 minutes until golden.
Step 6: Finish the Sauce
When the meatballs are finished simmering, add the parmesan and stir until the cheese is melted and the meatballs are coated in sauce.
Step 7: Serve
Serve the meatballs in the hoagie rolls, and enjoy!
📝Variations
- You can use store-bought meatballs to make things quicker.
- Try adding red pepper flakes for a kick of heat.
- For a more robust flavor, try parmigiano reggiano in place of parmesan.
- You can make this recipe with beef meatballs if you prefer.
Try these chicken broccoli alfredo stuffed shells for another fun twist on classic chicken alfredo.
🥄 Equipment
- Measuring cups and spoons
- Mixing bowl
- Large skillet
- Baking sheet
🥫 Storage
Refrigerate the chicken meatball alfredo for up to 3 days in an air-tight container. Freezing is not recommended. To reheat the mixture, place it in a skillet with a bit of cream if necessary and cook over medium-low until heated through.
What to Serve with Chicken Meatball Subs
Serve these subs with your favorite vegetables on the side for a complete meal. You can also pair them with potato chips or French fries. If you don’t feel like sandwiches, simply serve these over noodles!
💭 Tips
- To easily portion your meatballs, divide the meat mixture int quarters in the bowl. Then, make three meatballs from each quarter.
- Be sure you don’t let your butter and cream mixture come to a boil, or it will curdle.
- Flip your meatballs while stirring in the parmesan to ensure all sides are thoroughly coated.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Searing meatballs is similar to searing any other meat. Bring oil in a skillet up to medium-high heat. Then add your meatballs. When one area is seared, use tongs to rotate the meatballs, repeating until the entire surface is seared.
No, you don’t. You just have to sear them before adding them to sauce. Searing the meatballs locks in the juice, keeping them tender and juicy without watering down your sauce or making it greasy.
If you don’t adequately sear your meatballs, the fat and juice inside will leech out as the meatballs cook in the sauce, creating a greasy sauce.
🍽 More Recipes
Do you enjoy meatballs? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later
Chicken Meatball Subs
Equipment
- large mixing bowls
- large skillet
- baking sheet
Ingredients
- 1 pound ground chicken
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon pepper
- ¾ cup panko
- ⅔ cup shredded parmesan
- 1 egg
- 1 tablespoon olive oil + 3 Tbs more for cooking the meatballs
ALFREDO SAUCE:
- 1 stick butter
- 1 ½ cups heavy whipping cream
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups shredded Parmesan
FOR SERVING:
- 4 hoagie rolls
- ¼ cup melted butter
Instructions
- In a large bowl mix together the meatball ingredients with one tablespoon of the olive oil until everything is pretty thoroughly combined.
- Divide the meatball mixture into about 12 equal sized meatballs (I divide the mixture in the bowl into 4 sections and then make 3 meatballs from each section).
- In a large skillet over medium-high heat, heat the 3 tablespoons of olive oil.
- Brown the meatballs on all sides. You dont need to cook them all the way through, just sear the outside. Transfer the meatballs to a plate and set aside.
- Turn the heat down to low. Add the butter and cream to the skillet.
- Stir until the butter has melted an the mixture starts to bubble around the edges.
- Simmer for 2 minutes then whisk in the garlic, Italian seasoning, salt and pepper.
- Add the meatballs back into the skillet, cover with a lid and simmer over low heat for 10 minutes, flipping the meatballs halfway through.
- While the meatballs are simmering, preheat your oven to broil.
- Butter the hoagie rolls if desired and toast under the broiler for 2-3 minutes until golden watching it carefully so it doesn’t burn.
- After the meatballs are done simmering, stir in the parmesan turning and stirring the meatballs until the cheese is melted and the meatballs are coated in the sauce.
- Serve the meatballs in the toasted hoagie rolls.
