Chicken Meatball Subs

Instructions

1. 1

   Preheat the oven to 200°C/400°F. While it heats, arrange the refrigerated, fully cooked chicken meatballs in a single layer in a 2-liter baking dish, approximately 20 × 25 cm. Use 12 large meatballs weighing about 50 g each. Spoon all the marinara over them and cover the dish tightly with foil.

2. 2

   Bake on the middle rack for 25–30 minutes, until the centers of several meatballs reach 74°C/165°F on an instant-read thermometer. Continue heating if needed; browning alone does not indicate that the centers are hot.

3. 3

   While the meatballs heat, split four substantial sandwich rolls, approximately 100 g each, leaving one edge attached. Grate the mozzarella and divide it into four equal portions. Arrange the rolls open, cut-side up, on a 33 × 45 cm baking tray.

4. 4

   Remove the meatballs and leave them covered. Switch the oven to high grill/broil, approximately 240°C/465°F, and allow about 3 minutes to heat. Position a rack approximately 15 cm below the element and toast the open rolls for 1–2 minutes, watching closely.

5. 5

   Divide all the meatballs and sauce between the rolls, placing three meatballs in each. Top each sandwich with one portion of mozzarella.

6. 6

   Return the tray under the grill for 1–2 minutes, until the cheese melts and the edges of the bread are golden. Let stand for 1 minute before serving.