Chicken Meatball Sub Sandwiches

In a bowl, combine the chicken, onion, garlic, spinach, tomato paste, panko, egg and a good pinch of salt and pepper. Using your hands, get everything all combined. Then form little balls out of the mixture. I got 18 balls. You can always make them smaller for more.

At this point you can stick them in the fridge, covered for as long as you need to. Or if you’re famished, let’s proceed.

Heat the oil in a medium skillet over medium high. Add the meatballs and brown all over, about 8 minutes total.

Pour the pureed tomatoes over the meatballs, reduce heat to low, cover and simmer for 40 minutes, cooking the meatballs all the way through. The sauce will reduce just a tad as well. At the very end, toss in the torn basil and parsley. Go ahead and season with a pinch of salt and pepper too.

Flip on the broiler. Put the bread on a pan and slide the bread under the broiler for about a minute. Remove the bread from the oven and place 4 balls with the marinara on the bottom half of each loaf, followed by a slice of provolone cheese. Stick it back under the broiler until the cheese melts and starts to bubble, maybe 2 minutes. Keep an eye on it!

Serve with more basil, if desired! I obviously desired.