Chicken Meatball Parmesan Sub
The Chicken Meatball Parmesan Sub is a hearty school meal featuring Jones Dairy Farm Chicken Meatballs served on a hoagie roll with marinara sauce, melted provolone cheese, and a sprinkle of parmesan. Designed for school food service, this warm and satisfying sandwich delivers a classic Italian-inspired flavor while meeting nutritional standards. Recipe by Joe Urban.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 200 | |
| 6 lbs., 4 oz. | marinara sauce |
| 50 | white whole wheat hoagie rolls |
| 50 slices | provolone cheese |
| 1 cup, 2 tsp. | parmesan cheese, dry grated, reduced fat |
| 1 cup, 2 tsp. | basil, chopped |
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Directions
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Preheat oven to 375 degrees and kettle or braising pan to 350 degrees.
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Place meatballs on lined sheet pans. Place in oven and cook for 15-20 minutes. Product must reach an internal temperature of 160 degrees for 15 seconds.
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Transfer meatballs to 4″ half long steamtable pans, cover with plastic wrap, and hold in warming cabinet assembly.
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While meatballs are cooking, heat marinara sauce on stove top or in oven.
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Assemble the subs: place 4 meatballs in each sub roll, top with 2 oz. of marinara sauce and a slice of provolone cheese.
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Place meatball subs on lined sheet pans in oven for 3-5 minutes, or until cheese is melted.
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Offer parmesan cheese and basil as garnish.
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