Hoagies with Chicken and Sundried Tomato Meatballs with Fresh Mozzarella

It’s Game Day today, tomorrow and Sunday for our basketball kiddos. And, a big football weekend ahead. Make these meatballs ahead and pop them on the hoagies right before or after the big game! Crowd pleasers all around!⁣

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Hoagies with Chicken and Sundried Tomato Meatballs with Fresh Mozzarella

Keyword: Easy Lunch, Weeknight Meals
Servings: 6 servings
Author: Denise


  • 1 1/2 pounds ground chicken⁣
  • 1/2 cup panko breadcrumbs⁣
  • 1/3 cup finely diced onion⁣
  • 1 tablespoon chopped fresh parsley⁣
  • 1/3 cup sundried tomatoes in oil drained and diced⁣
  • 1/2 cup Pecorino or Parmesan⁣
  • 1 tsp kosher salt ⁣
  • 1/2 tsp black pepper ⁣
  • 2 cloves garlic minced⁣
  • 1 teaspoon fennel seeds⁣
  • 1 egg whisked⁣
  • zest of 1 lemon⁣
  • 1 package fresh mozzarella pearls tiny mozzarella balls, each about the size of a pom pom⁣
  • 1 jar favorite marinara sauce I love Muir Glen or Rao’s⁣
  • Fresh basil ⁣
  • 6 Hoagie rolls or sub buns⁣
  • Shredded cheese or fresh mozzarella slices ⁣


  • ⁣Preheat oven to 400°F, setting rack to upper third part of oven. ⁣
  • In a large bowl, using your hands, gently mix together first 12 ingredients. Shape into meatballs roughly 1 1/2” in diameter (slightly larger than a golf ball).  Once ball is formed, take 2-3 small mozzarella pearls and push into center of meatball, ensuring the cheese is fully covered by the meat mixture.  Place formed meatballs a few inches from each other on a foil-lined baking sheet.  ⁣
  • Once all meatballs are formed and stuffed, bake for 15 minutes.⁣ While meatballs are cooking, heat marinara sauce on low heat until warm throughout.⁣
  • Slice rolls in half but don’t slice all the way through. Spread few spoonfuls of marinara on roll. Once meatballs are done, slice in half or keep whole for a heartier sandwich and layer on marinara. Top with cheese.⁣
  • Broil until cheese slightly melts for meatball-sub perfection! Top with fresh basil once broiled and serve.
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