For the Basil Chicken Meatballs:
Pesto Super Chicken Meatball
Author: Pizza Today
Recipe type: Appetizer
- 2 pounds ground chicken
- 2 Eggs
- ¾ cups Panko breadcrumbs
- ½ cup chopped fresh parsley
- ½ cup chopped fresh basil
- ½ cup ricotta cheese
- 3 tablespoons granulated Parmigiano
- ½ tablespoon salt
- ½ tablespoon dry oregano
- ½ tablespoon dry basil
- ½ tablespoon black pepper
- 1 teaspoon garlic powder
- Pre-heat the deck oven to 450 F and set timer to 12 minutes.
- Using a large bowl, combine all ingredients and mix with gloved hands to incorporate all.
- Pinch two small pieces from each end of the mixed meat pile and place on some foil flat in the shape of a quarter. Bake in the oven until done. Taste test for flavoring and adjust seasoning as needed.
- Once the meatballs taste great, collect a half sheet pan and line the bottom with parchment.
- Using the two-inch ice cream scoop, collect the chicken mix up to the rim. Place the mix on a scale. This should be at, or close to, two ounces.
- After the check, scoop and roll each meatball and place on the parchment shoulder to shoulder.
- Place the meatballs into the oven and bake for 12-15 minutes until the internal temperature of each meatball reaches 160 F. Reserve until assembly.
For the Chicken Meatball Sub:
Pesto Super Chicken Meatball Submarine
Author: Pizza Today
Recipe type: sandwich
- Proprietary 6- inch Italian sub bun
- 2 slices provolone cheese
- 3 Chicken Meatballs (Recipe Above)
- 2-3 cups proprietary marinara
- 3-4 ounces, (4 thin slices) Fresh For di Latte mozzarella
- 2 ounces basil pesto
- Sprinkling of Parmigiano Reggiano
- Sprinkling of dry oregano (optional)
- 4 leaf’s fresh basil
- Heat three Chicken Meatballs up in marinara. (Holding temp is 165 F)
- Cut sub bun lengthwise on the top of the bun.
- Place two slices of provolone on the bottom of the bun cut.
- Place three meatballs on the provolone.
- Place the fresh mozzarella in between the chicken meatballs and on the end. Do not push down, it will melt anyway.
- Place bun in a steamer or on a tray under a broiler or Salamader or in a 550 F top-heated oven, (You may have to encase the bun in foil if your heat is not radiant or top down) Remember, this heat is only to melt the cheese and by this point the provolone in contact with hot meatballs is already melted.
- Pull the Chicken Meatball sandwich from the oven or steamer and squeeze or spoon the Basil Pesto sauce on top followed by the Parmigiano and the fresh basil leaf.
- Serve immediately.