For Basil Chicken Meatballs:
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Pesto Super chicken meatball
Author:Pizza today
Type of recipe:Appetizer
Serves:20
Ingredients
- 2 pounds ground chicken
- 2 eggs
- ¾ cup Panko breadcrumbs
- ½ cup chopped fresh parsley
- ½ cup chopped fresh basil
- ½ cup ricotta cheese
- 3 tablespoons granulated Parmigiano
- ½ tablespoon salt
- ½ tbsp dry oregano
- ½ tablespoon dry basil
- ½ tbsp black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the deck oven to 450 F and set the timer for 12 minutes.
- Use a large bowl to combine all ingredients and mix with gloved hands to incorporate everything.
- Pinch two small pieces from each end of the mixed meat pile and place them on a flat sheet of foil in the shape of a quarter. Bake in the oven until done. Taste for flavor and adjust seasonings as needed.
- When the meatballs taste good, assemble half a sheet pan and line the base with baking paper.
- Use the two-inch ice cream scoop to scoop the chicken mixture up to the rim. Place the mixture on a scale. This should be at or close to two ounces.
- After checking, scoop and roll each meatball and place it on the parchment shoulder to shoulder.
- Place the meatballs in the oven and bake for 12-15 minutes, until the internal temperature of each meatball reaches 160 F. Reserve until assembly.
3.5.3251
For the Chicken Meatball Sub:
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Pesto Super Chicken Meatball Sub
Author:Pizza today
Type of recipe:sandwich
Ingredients
- Proprietary 6-inch Italian sub bun
- 2 slices of provolone cheese
- 3 chicken meatballs (recipe above)
- 2-3 cups proprietary marinara
- 3-4 ounces, (4 thin slices) Fresh To di Latte mozzarella
- 2 ounces basil pesto
- Sprinkle with Parmigiano Reggiano
- Sprinkle dry oregano (optional)
- 4 leaves fresh basil
Instructions
- Heat three chicken meatballs in marinara. (Maintain temperature is 165 F)
- Cut the sub bun lengthwise on top of the bun.
- Place two slices of provolone on the bottom of the bun.
- Place three meatballs on the provolone.
- Place the fresh mozzarella between the chicken meatballs and on the end. Don’t press down, it will melt anyway.
- Place the bun in a steamer or on a tray under a broiler or salamader or in a 550 F preheated oven, (You may need to wrap the bun in foil if your heat is not radiant or top down) Remember, this heat is only to melt the cheese , and at this point the provolone in contact with hot meatballs is already melted.
- Remove the chicken meatball sandwich from the oven or steamer and press or spread the basil pesto sauce on top, followed by the Parmigiano and the fresh basil leaf.
- Serve immediately.
3.5.3251
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