- For the Salsa:
- Olive oil
1 small onion, chopped
1 grated garlic clove
- 1 tbsp of Italian seasoning
- 1 can of crushed tomatoes
For the Meatballs:
- ½ kg. ground chicken
- ¼ cup of Italian-style bread crumbs, plus more for dredging
- ½ cup of parmesan, grated
- 2 tablespoons chopped parsley
- 1 grated garlic clove
- 2 eggs
- 1 scoop of hard, divided mozzarella
- Salt pepper
- ½ cup of flour for dredging
- Vegetable oil
For the sauce:
1-Heat olive oil and onions in a pan until translucent. Next, add the garlic and the Italian herbs. Cook for 1 minute before adding the crushed tomatoes. Bring to a boil over low heat and cook uncovered for about 20 minutes or until thick.
For the meatballs:
1-In a medium bowl, combine chicken, bread crumbs, parmesan, parsley, garlic and 1 egg. Mix well. Use half of the mozzarella ball, and cut ½-inch cubes. Form 1-inch meatballs and place a cheese cube inside each one.
2-Use 3 shallow dishes: 1 for flour, 1 for egg and 1 for bread crumbs. Season each one with salt and pepper. Carefully pass the meatballs for each of the ingredients starting with the flour, then the egg and then the bread crumbs.
3-Once all the meatballs have been coated, preheat a saucepan with vegetable oil. When the oil is hot, brown the meatballs on all sides, about 8-10 minutes. Place a lid on the top of the pan and continue cooking for another 5 minutes to melt the cheese.
4-Adjust the oven to roast. Cup the center of the sandwich roll (this will help keep the meatballs and the sauce in place).
5-Cover the inside of the sandwich with a couple of tablespoons of sauce. Place 2-4 meatballs on top of the sauce. Cover the meatballs with thin slices of mozzarella cheese. Put the sandwiches on a baking sheet and heat in the oven for 2-4 minutes, or just until the cheese is melted and bubbly.