Easy Weeknight Chicken Meatball Subs are my go-to when I need something hearty and satisfying on the table fast. These are the chicken meatball sandwiches your whole family will actually get excited about, and at about 300 calories each, they fit right into a balanced dinner without the guilt.
Table of Contents
Ingredients for Easy Weeknight Chicken Meatball Subs
I have made these chicken meatball subs more times than I can count, and over time I have figured out exactly what makes them shine. Here is everything you will need:
For the Homemade Chicken Meatballs:
- 1 lb ground chicken – I always use ground chicken here because it stays juicy when mixed with the right binders and keeps things lighter than beef
- 1/2 cup panko breadcrumbs – my preference is panko over regular breadcrumbs for a lighter, less dense meatball
- 1 large egg – this is what holds the chicken meatballs together, do not skip it
- 1 to 2 cloves garlic, minced – pro tip: 1/4 tsp garlic powder works just as well when you are short on time
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes – in my experience, this adds a gentle warmth without making the subs too spicy for kids
- 1/2 tsp salt
- 1 tbsp olive oil, for mixing into the meat – I always add a small amount directly into the chicken mixture to keep the meatballs from drying out under the broiler
For the Chicken Meatball Subs:
- 24 chicken meatballs, homemade or frozen
- 2 tbsp olive oil, for browning
- 2 cups marinara sauce – I usually grab my favorite jarred pasta sauce and it works perfectly
- 8 hot dog buns – in my experience, hot dog buns are the ideal size for portion control without feeling skimpy
- 1 1/2 cups shredded mozzarella cheese – you can also use provolone or a mix of both for extra flavor
Step-by-Step Instructions
In my experience, a little prep goes a long way here. Get your buns on the baking sheet before the chicken meatballs are done and everything will come together at the perfect time. Ground chicken cooks faster than beef, so keep an eye on your internal temperature.
Step 1: If making homemade chicken meatballs, combine the ground chicken, panko, egg, garlic, Italian seasoning, red pepper flakes, salt, and 1 tbsp olive oil in a large bowl. Mix until just combined. Do not overwork the mixture or the meatballs will turn out tough. Roll into 24 meatballs about 1 inch in size.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken meatballs in a single layer. Turn them every minute or so for about 4 to 5 minutes until golden brown on all sides. Chicken meatballs are more delicate than beef, so turn them gently with a spoon rather than shaking the pan.
Step 3: Reduce the heat to low and slowly pour in the marinara sauce. Increase to medium-low, cover the skillet with a lid, and cook for 12 to 15 minutes or until the internal temperature of the chicken meatballs reaches 165 degrees F. This is the safe minimum internal temperature for ground chicken, so always check with a meat thermometer.
Step 4: If using frozen chicken meatballs, heat the marinara sauce in a large skillet over medium heat until it starts to simmer. Add the frozen meatballs, cover, reduce heat to medium-low, and cook for about 20 to 25 minutes until heated all the way through and the internal temperature reaches 165 degrees F.
Step 5: While the chicken meatballs finish cooking, place the hot dog buns open-side-up on a baking sheet. Move your top oven rack to about 6 inches below the broiler element and preheat the broiler on high.
Step 6: Add 3 chicken meatballs to each bun. Spoon a little extra marinara sauce over the top and sprinkle generously with shredded mozzarella. Slide the baking sheet under the broiler and cook for 2 to 3 minutes until the cheese is melted, bubbly, and just starting to brown at the edges. Watch the oven the whole time because the buns can go from golden to burned in under a minute.
Best Sides to Serve with Chicken Meatball Subs
These subs are hearty on their own, but the right side dish adds freshness, crunch, or a little something extra to round out the plate.
Caesar Salad: A crisp Caesar salad cuts right through the richness of the melted mozzarella and tangy marinara. Grab a bagged kit at the store and it takes two minutes to pull together. If you love a hearty side salad with your weeknight meals, this Cheesy Chicken and Rice Casserole is another easy family dinner that pairs wonderfully with a fresh Caesar on the side.
Pasta Salad: A chilled pasta salad adds a satisfying element that matches the Italian flavor profile of these chicken meatball subs. If pasta nights are your thing, try this Creamy Cajun Chicken Pasta later in the week for a bold, saucy change-up.
Potato Chips: Salty, crunchy chips are the easiest side you can put on the table. They balance the soft, chewy texture of the sub with a satisfying snap.
Potato Salad: A creamy potato salad adds a cool, starchy contrast that works especially well in warmer months. It is filling enough to stretch one sub into a complete plate.
Green Beans: A simple veggie side keeps the meal balanced without a lot of extra work. This Easy Chicken Breast and Green Beans recipe shows just how fast a good green bean side comes together on a busy night.
Fresh Fruit: A bowl of sliced fruit brings a light, sweet finish that feels refreshing after a warm, cheesy sub. Strawberries, grapes, or watermelon all work great.
Storage and Reheating Tips
Store leftover chicken meatballs and marinara sauce together in an airtight container in the refrigerator for up to 3 to 4 days. Do not assemble the subs ahead of time. The buns will get soggy, so always build them fresh right before eating.
To reheat, warm the chicken meatballs and sauce in the microwave for 1 to 2 minutes until heated through. Then load up your bun, add mozzarella, and place it under the broiler for 2 to 3 minutes until the cheese melts again. It tastes just as good the second day.
The chicken meatballs freeze well on their own. Let them cool completely, store in a freezer-safe bag with some sauce, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make the chicken meatballs ahead of time?
Yes. Cook the chicken meatballs and store them in the sauce in the fridge for up to 3 days. When you are ready to eat, just reheat and broil. It makes weeknight assembly even faster.
Why do my chicken meatballs fall apart?
Ground chicken has less fat than beef, which means it needs a little extra help binding. Make sure you use the full egg and panko as listed. Adding 1 tbsp of olive oil directly into the meat mixture also helps keep them together and prevents them from drying out.
Can I use ground turkey instead of ground chicken?
Ground turkey works great as a swap. Use 93% lean turkey and the same seasoning ratios. The texture is very similar to chicken meatballs and the flavor holds up well with the marinara and mozzarella.
Easy Weeknight Chicken Meatball Subs
Ingredients
Equipment
Method
- If making homemade chicken meatballs, combine ground chicken, panko breadcrumbs, egg, garlic, Italian seasoning, red pepper flakes, salt, and 1 tbsp olive oil in a large bowl. Mix until just combined, then roll into 24 meatballs about 1 inch in size. Do not overwork the mixture.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken meatballs in a single layer. Turn gently every minute or so for 4 to 5 minutes until golden brown on all sides.
- Reduce heat to low, slowly add the marinara sauce, then increase to medium-low. Cover and cook for 12 to 15 minutes or until the internal temperature reaches 165 degrees F.
- If using frozen chicken meatballs, heat marinara sauce over medium heat until simmering. Add frozen meatballs, cover, reduce to medium-low, and cook for 20 to 25 minutes until the internal temperature reaches 165 degrees F.
- While the chicken meatballs finish cooking, place the hot dog buns open-side-up on a baking sheet. Move the top oven rack to 6 inches below the broiler and preheat the broiler on high.
- Add 3 chicken meatballs to each bun. Spoon marinara sauce over the top and sprinkle with shredded mozzarella. Broil for 2 to 3 minutes until the cheese is melted and bubbly. Watch closely to prevent the buns from burning.
