Garlic Parmesan Chicken Meatball Subs (Easy Baked Chicken Meatball Sandwiches)
These Garlic Parmesan Chicken Meatball Subs are loaded with juicy baked chicken meatballs, rich garlic butter, marinara sauce, and melted mozzarella on toasted hoagie rolls. This easy chicken meatball sandwich recipe is perfect for weeknight dinners, meal prep, or game day. Made with simple ingredients and bold Italian flavors, these cheesy chicken parmesan subs are ready in under an hour and guaranteed to be family-friendly and freezer-friendly.
Servings 4 large subs
Calories 625kcal
Cost $16 for entire recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Garlic press or microplane
- Baking sheet (if baking meatballs)
- Large skillet (if pan-searing)
- Tongs or spatula
- Small saucepan (for garlic butter)
- Pastry brush (for brushing rolls)
- Serrated knife (for slicing rolls)
- Instant-read thermometer (recommended for checking 165°F internal temp)
Ingredients
Garlic Parmesan Chicken Meatballs
- 1 lb ground chicken
- ½ cup Italian-style breadcrumbs
- ⅓ cup freshly grated parmesan cheese
- 2 cloves garlic finely minced
- 1 large egg
- 2 tbsp fresh parsley chopped
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 2 tbsp olive oil for cooking
Garlic Butter Sauce
- 3 tbsp unsalted butter
- 2 cloves garlic minced
- 2 tbsp grated parmesan
- 1 tbsp chopped parsley
For the Subs
- 4 hoagie rolls or sub rolls
- 1½ cups marinara sauce warm
- 1½ cups shredded mozzarella
- Extra parmesan for topping
Instructions
Make the Meatballs
- In a large bowl, combine ground chicken, breadcrumbs, parmesan, garlic, egg, parsley, salt, pepper, and Italian seasoning.
- Mix gently until just combined (do not overmix).
- Roll into 12–16 meatballs (about golf ball size).
Cook the Meatballs
- Heat olive oil in a large skillet over medium heat.
- Cook meatballs for 6–8 minutes, turning occasionally, until golden and cooked through (internal temp 165°F).
- OR bake at 400°F for 18–20 minutes.
Make Garlic Butter
- In a small saucepan, melt butter over low heat.
- Add garlic and cook 1 minute until fragrant.
- Stir in parmesan and parsley. Remove from heat.
Assemble the Subs
- Split rolls and brush insides lightly with garlic butter.
- Toast at 375°F for 5 minutes.
- Add 3–4 meatballs per roll.
- Spoon warm marinara over top.
- Sprinkle generously with mozzarella and extra parmesan.
Melt & Finish
- Return to oven for 5–8 minutes until cheese is melted and bubbly.
- Drizzle remaining garlic butter over top and serve warm.
Notes
- Don’t overmix the chicken meatball mixture. Overworking ground chicken can make the meatballs dense instead of tender and juicy. Mix just until combined for the best garlic parmesan chicken meatballs texture.
- Bake for easier cleanup. While pan-searing adds extra browning, you can bake the chicken meatballs at 400°F for 18–20 minutes for a simple, hands-off chicken meatball sub recipe.
- Internal temperature matters. Chicken meatballs should reach 165°F internally to be safely cooked through.
- Use freshly grated parmesan. Fresh parmesan melts better and gives stronger garlic parmesan flavor compared to pre-shredded cheese.
- Toast the rolls before assembling. Lightly toasting hoagie rolls prevents soggy chicken meatball subs once marinara is added.
- Make ahead friendly. These baked chicken meatballs can be made 2–3 days in advance and stored in the refrigerator. Simply reheat in marinara before assembling the subs.
- Freezer option. Freeze cooked chicken parmesan meatballs (without sauce) for up to 3 months. Thaw overnight and reheat for quick weeknight Italian chicken sandwiches.
- For extra flavor. Add crushed red pepper flakes, a pinch of oregano, or a spoonful of pesto to the meatball mixture for a gourmet twist.
- Lower-calorie option. Use reduced-fat mozzarella and skip the extra garlic butter drizzle to reduce calories while keeping the cheesy chicken meatball sandwich flavor intact.