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

Spicy Chicken Meatball Sandwich

Rated 4 out of 5
4 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

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...


  • ½ onion, small diced
  • ½ red pepper, small diced
  • 1 teaspoon olive oil
  • 1 pound ground chicken
  • 1 tablespoon jerk seasoning
  • 8 whole-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


327 cals


17 g

Saturated Fat

7 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


23 g


3 g


1 g


21 g


454 mg


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  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 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.

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 normally would, 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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