Spicy Chicken Meatball Sandwich | Cook For Your Life
Chicken Meatball Sandwich

Spicy Chicken Meatball Sandwich

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This meatball sandwich is a healthier, very tasty, and extremely easy take on a tried and true classic. The spicy chicken meatballs are sunk into a cheddar melted sweet whole-wheat bun, then topped with...


Ingredients

  • ½ onion, small diced
  • ½ red pepper, small diced
  • 1 pound ground chicken
  • 1 tablespoon jerk seasoning
  • 8 wheat buns
  • 8 slices sharp cheddar cheese
  • 4 teaspoons prepared pesto sauce
  • 1 cup baby arugula (optional)
  • Salt and pepper to taste
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Nutrition Facts

Calories

327 cals

Fat

17 g

Saturated Fat

7 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

23 g

Sugar

3 g

Fiber

1 g

Protein

21 g

Sodium

454 mg

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add onion and red pepper and sauté until onions are soft. Season with salt and pepper. Once slightly cooled, add to ground chicken. Add jerk seasoning and salt and pepper to taste. Mix well until all ingredients are combined.
  3. Form ground chicken into 2-ounce balls. Place on a parchment lined cookie sheet, about 2 inches apart. Bake for 15-20 minutes, or until meatballs are a golden brown and have an internal temperature of 165 degrees Fahrenheit.
  4. 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 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.

Chef Tips

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 would normally, allow them to cook, then freeze in a ziplock bag, labelled with the date. Be sure to use them within three months.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


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