Prep Time :10 mins
Cook Time : 20 minutes
Total Time : 30 mins
Ingredients
CHICKEN MEATBALLS:
- 1 Pound Ground Chicken
- 1 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- half Teaspoon Italian Seasoning
- 1/4 Teaspoon Pepper
- three/four Cup Panko Breadcrumbs
- 1/2 Cup Parmesan Cheese
- 1 Large Egg
- 2 Tablespoons Olive Oil Divided
ALFREDO SAUCE:
- half Cup Butter
- 1 1/2 Cups Heavy Whipping Cream
- 2 Teaspoons Garlic Minced
- 1/three Teaspoon Italian Seasoning
- half of Teaspoon Salt
- 1/four Teaspoon Pepper
- 2 Cups Parmesan Cheese
FOR SERVING:
- 4 Hoagie Rolls
- 1/4 Cup Butter
Instructions
FOR THE MEATBALLS:
- In a huge bowl mix together the ground fowl, seasonings, breadcrumbs, parmesan cheese, egg, and ONE TABLESPOON of the olive oil.
- Mix just until combined and shape the hen combination into about 12 meatballs.
- Heat the ultimate tablespoon of olive oil in a massive skillet over medium-excessive warmness.
- Brown the meatballs on all sides and then remove them to a plate.
FOR THE ALFREDO SAUCE:
- Turn the heat in your stove to low.
- In the identical skillet add the butter and cream. Simmer on low warmness for two mins.
- Whisk inside the garlic, Italian seasoning and the salt and pepper.
- Add the meatballs to the skillet, cowl with a lid and simmer over low warmth for 10 minutes.
- While the meatballs are simmering, preheat your oven to broil. Butter the hoagie rolls if favored and toast below the broiler for 2-3 minutes till golden.
- After 10 minutes, stir the parmesan cheese into the meatballs and sauce. Serve the meatballs within the organized buns.