1 1/2 pounds ground chicken
1 tablespoon various seasonings
1 large egg
1/2 cup grated Parmigiano-Reggiano
1/2 cup Italian bread crumbs
Crusty sub rolls
Preheat oven to 425 degrees F.
Place chicken in a bowl and season. Add egg, grated cheese, bread crumbs, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.
Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Cover the subs with cheese and return to broiler to melt the cheese until golden.
Adapted from Rachel Ray