YUMM! No Takeout! Mini Chicken and Basil Meatball Hoagies #fitfam

NoTakeout! Halloween festivities are coming and why not enjoy some at home takeout! Mini Chicken and Basil Meatball Hoagies are fun and certified YUMM!


3 tablespoons olive oil, divided

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh basil

1/2 teaspoon black pepper

1/4 teaspoon kosher salt

12 ounces ground chicken (white and dark meat)

2 cups lower-sodium marinara sauce (such as Del ‘Amore)

16 large fresh basil leaves, divided

8 (2-oz.) mini whole-wheat hoagie rolls, unsliced

4 pimiento-stuffed green olives, each cut into 4 thin slices


  1. Combine 2 tablespoons oil and next 5 ingredients (through chicken) in a bowl. Divide and shape chicken mixture into 16 meatballs.
  2. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add meatballs; cook 8 minutes or until done, turning to brown on all sides. Remove meatballs from pan. Add marinara; cook 2 minutes or until warm.
  3. Lay 8 whole basil leaves on top of each other and roll up lengthwise like a cigar. Thinly slice crosswise and separate into thin ribbons. Repeat with remaining 8 basil leaves. Cut each roll in half lengthwise, cutting to, but not through the other side. Spoon marinara evenly over bottom halves of rolls; top each with 2 meatballs and about 2 tablespoons thinly sliced basil. Place an olive slice in the center of each meatball for the eyes. (recipe: MyRecipes.com)

Some Haute iTunes for your Fun Halloween Friday Night



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