NoTakeout! Mini Chicken and Basil Meatball Hoagies are fun for the kiddies and flavor packed for the adults. Add your fav veggie to the side and your Friday night is a lot cool and lot YUMM! Skip the takeout line and spend some quality time at home!
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
Combine 2 tablespoons oil and next 5 ingredients (through chicken) in a bowl. Divide and shape chicken mixture into 16 meatballs.
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.
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: cookinglight.com)