This meatball sandwich is a healthier, very tasty, and easy take on a tried and true classic. The spicy chicken meatballs sink into a sweet whole-wheat bun with melted cheddar, then are topped with... garlicky pesto. What could be more delicious? And if you would like, add some peppery arugula to your sandwich for the cancer-fighting benefits of the cruciferous family.
In a saute pan over medium heat, add onion, red pepper, and olive oil, and cook until onions are soft. Remove from heat and season with salt and pepper. Once slightly cooled, transfer to medium-sized mixing bowl and add ground chicken, jerk seasoning, and salt and pepper to taste. Mix well until all ingredients are combined.
Form ground chicken into 2-ounce balls (for about 16 meatballs total). Place on a parchment-lined sheet pan, about 2 inches apart. Bake for 15-20 minutes, or until meatballs are golden brown and have an internal temperature of 165 degrees.
Meanwhile, place a slice of cheese onto each bun. Once the meatballs are out of the oven, place buns in oven for 2-3 minutes until the cheese begins to melt. When the cheese is soft and melted, take the buns out of oven and add a teaspoonful of pesto to each. Place two meatballs on each bun, plus a little arugula if using. Serve.
Recipe: Dana Bloom, Drexel Food Lab
For a creamy Italian style sandwich, swap the cheddar for sliced buffalo mozzarella. These meatballs are great to cook and freeze for another day. Just cook them as you normally would, allow them to cook, then freeze in a ziplock bag, labelled with the date. Be sure to use them within three months.