Description

Air Fryer Meatball Sub—juicy, healthy, and easy! Homemade meatballs with marinara and melted mozzarella cheese toasted to perfection for a quick weeknight dinner.

Equipment

• Air Fryer

Ingredients

For the Meatballs

1¼lb93% lean ground chicken

¼cupbreadcrumbs, plain, seasoned or gluten-free breadcrumbs

¼cuplow sodium chicken broth, for moisture

¼cupfresh parsley, finely chopped

¼cupgrated Pecorino Romano cheese, or Parmesan cheese

2clovesgarlic, minced or grated

1largeegg

½teaspoonkosher salt

¼teaspoonblack pepper

Cooking spray

For Assembly

4smallPortuguese rolls, about 2 oz each (or gluten-free buns)

1cupmarinara sauce, homemade or jarred (¼ cup per sub)

4slicespart-skim mozzarella, provolone or muenster cheese, or 4 ounces shredded

Instructions

• Make the meatballs: In a large bowl, mix ground chicken, breadcrumbs, chicken broth, parsley, Pecorino Romano, garlic, egg, salt, and pepper until just combined. Roll into 16 meatballs.

• Air fry the meatballs: Spray the basket with oil or use air fryer parchment (best option to avoid sticking). Place meatballs in a single layer (cook in batches if needed). Air fry 400F 8–10 minutes, flipping halfway, until golden and internal temp reaches 165°F.

• Heat the sauce: While the meatballs cook, heat up the marinara sauce in a small saucepan or microwave and toss with meatballs.

• Toast the rolls: Meanwhile split the Portuguese rolls and lightly toast in the air fryer for 1 minute.

• Assemble the subs: Add 4 meatballs with sauce, top with 1 slice of cheese, and return to the air fryer (place each on foil to avoid spillage) and air fry for 1 minute until cheese melts.

Last Step:

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Nutrition

Serving: 1sub, Calories: 492kcal, Carbohydrates: 39g, Protein: 41.5g, Fat: 18.5g, Saturated Fat: 6g, Cholesterol: 169mg, Sodium: 958mg, Fiber: 1.5g, Sugar: 3.5g