Since I don’t have any kids (yet!), I don’t spend a whole lot of time thinking about which of the recipes I post would be “kid-friendly.” Based on how spicy I like things, my guess is not that many of them.
These sundried tomato chicken meatballs were the first thing I’ve made in awhile that made me think, “Hmmm, I bet kids would really go for these!” These meatballs managed to be both kindof…mild…while still being delicious. Does that make sense? Normally, I equate deliciousness to being really zesty and flavorful, but these were delicious in a different way. Comforting…milder…and extremely “eatable.” Even with a full jalapeno in the recipe!
So, if you’ve got kiddos, what are you waiting for? Is it the ability to spend an extra 30 seconds in the grocery store looking for sundried tomatoes without a tiny person dissolving into a crying, screeching meltdown? My sympathies. And if the stars ever align in your favor, do your family a solid and make these meatball subs.
And for the kiddo-free — these are still pretty dang good.
SUNDRIED TOMATO CHICKEN MEATBALL SUBS (adapted from Food & Wine)
1/3 cup oil-packed sundried tomato pieces, drained and blotted with a paper towel
2 garlic cloves, pressed, divided
1 jalapeño, halved, seeded, and coarsely chopped
salt and pepper
1/4 cup dry bread crumbs
1 pound ground chicken breast
1 large egg, lightly beaten
1 tbsp milk
flour, for dusting (about 1/4 cup)
1 can (14.5 oz) peeled whole tomatoes with their juices
1/2 tsp dried oregano
1 tbsp olive oil
1 tbsp flat-leaf parsley, chopped
1 cup mozzarella cheese, shredded
6 hotdog buns
1. Preheat broiler to high. In bowl of food processor, pulse sun-dried tomatoes, 1 of the pressed garlic cloves, half the jalapeño, and a little salt and pepper until finely chopped. Add bread crumbs and pulse to combine. Transfer mixture to large bowl and stir in chicken, egg, and milk. Using your hands, roll mixture into 20-25 small meatballs, about 1 and 1/2 tbsp each. Dust meatballs lightly with flour, tapping off excess.
2. Wipe out food processor and add remaining pressed garlic clove and jalapeño half. Pulse until chopped. Add tomatoes (with their juices) and oregano; process until smooth.
3. In a large skillet, heat olive oil until shimmering. Add meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5-6 minutes. Add tomato sauce to skillet and simmer until slightly thickened, about 2-4 minutes.
4. Line hotdog buns on foil-covered baking sheet. Spoon meatballs evenly into buns (4 or so meatballs per bun), and top with mozzarella cheese. Broil subs until cheese is melted and bubbly, 3-4 minutes. Sprinkle with parsley and serve.
If you want to do something else with the meatballs (serve them over pasta, perhaps), you might want to consider doubling the sauce. This made a decent amount of sauce for making meatball subs, but I think you’d need more if you wanted to serve these in a different way. Or maybe you’d want more just for dipping!