Chicken Meatball Subs

Chicken alfredo meatball subs are loaded with seasoned chicken meatballs topped with rich, homemade alfredo sauce, all on soft hoagie rolls.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 667kcal

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.