Chicken Meatball Grinders
By: Sheri Wetherell
Published: Tuesday, December 8, 2009 - 11:32pm

Ingredients




1 pound ground chicken
1/2 cup fresh whole-wheat or white bread crumbs
(from 1 slice of bread)
1 egg white
3 tablespoons finely-chopped fresh parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
Nonstick cooking spray as needed
1/4 cup chopped onion
1 can whole tomatoes - (8 oz) drained, and
coarsely chopped
1 can reduced-sodium tomato sauce - (4 oz)
1 teaspoon dried Italian seasoning
4 smalls hard rolls split
2 tablespoons grated Parmesan cheese
Garnish with pepperoncini

Preparation

1 Combine chicken, bread crumbs, egg white, parsley, garlic, salt and pepper in medium bowl. Form mixture into 12 to 16 meatballs. 2 Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add meatballs; cook and stir about 5 minutes or until browned on all sides. Remove meatballs from skillet. 3 Add onion to skillet; cook and stir 2 to 3 minutes. Stir in tomatoes, tomato sauce and Italian seasoning; heat to a boil. Reduce heat to low and simmer, covered, 15 minutes. Return meatballs to skillet; simmer, covered, 15 minutes. 4 Place 3 to 4 meatballs in each roll. Divide sauce evenly; spoon over meatballs. Sprinkle with cheese. 5 This recipe yields 4 servings.