Chicken Meatball Sub

[Sinclairwife]

FOR THE CHICKEN MEATBALLS:
2 skinless chicken breast halves, boned and defatted
1 tbls. raisins
1 tsp. minced fresh garlic
Pinch red chili flakes
1 tsp. fennel seed
1/4 large carrot, peeled and sliced
2 tbls. chopped fresh parsley
1 tbls. chopped pine nuts
1/2 tsp. salt
1 tbls. olive oil
1 whole egg, beaten

FOR THE SUB:
4 whole-wheat baguettes, about 3 ounces each
1 cup Canyon Ranch Classic Marinara Sauce, heated
4 oz. mozzarella cheese, shredded



Dice chicken into 1-inch pieces. Place in a meat grinder or food processor. Grind or chop to ground-beef consistency. Add raisins, garlic, chili flakes, fennel seed, carrots, parsley and pine nuts and grind or chop together.
Place in a medium bowl and add salt, olive oil and egg. Mix well. Cover tightly and refrigerate overnight.
Preheat oven to 375 F degrees. Lightly coat a baking pan with canola oil.
Form ground chicken mixture into 1-ounce balls, about 2 tablespoons each. Place 2 inches apart in a baking pan and bake for 10 to 15 minutes, or until cooked through.
Slice bun 3/4 of the way through. Place 3 meatballs in bun and top with 1/4 cup warm marinara sauce. Sprinkle with 1 ounce of mozzarella cheese.

Makes 4 Servings

These meatballs also go well in sauce over pasta. Raisins and fennel give unique flavor to this favorite.

[Darlene]

Thanks Brenda!!