Go Back
+ servings
5 from 1 vote
Three Italian Chicken Meatball Grinders on a baking sheet.
Italian Chicken Meatball Grinders
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
These Italian Chicken Meatball Grinders with broccoli rabe, roasted peppers and provolone cheese are the color of the Italian flag and full of delicious Italian flavors.
Course: Entrées, Sandwiches
Cuisine: Italian
Keyword: Chicken, Lunch, Sandwiches
Servings: 6
Calories: 466 kcal
  • olive oil
  • 18 chicken meatballs see recipe
  • 1 bunch broccoli rabe stems removed
  • 2 cloves garlic smashed
  • pinch of crushed red pepper flakes
  • salt
  • 1 cup sliced roasted peppers
  • 6 long crusty rolls
  • dried oregano
  • 6 ounces sliced sharp or aged provolone cheese
  1. Pre-heat the oven to 375°F.
  2. Heat a large skillet over medium-high heat. Add a little olive oil to the skillet and brown the meatballs on all sides. Transfer the skillet to the oven and cook for 10 to 15 minutes, until the meatballs are cooked through. Transfer the meatballs to a plate and cover loosely with foil.
  3. Bring a medium saucepan of salted water to a boil on the stovetop. While the water is coming to a boil, set up an ice bath (fill a large bowl with ice and cold water). Blanch the broccoli rabe in the boiling water for 1 minute and then immediately transfer the broccoli rabe to the ice bath. Remove the broccoli rabe from the ice bath and dry well with clean kitchen towels.
  4. Add the smashed garlic clove, crushed red pepper flakes and a glug or two of olive oil to a large skillet and then pre-heat the skillet over medium heat. When the garlic is light brown and aromatic, remove it from the pan and discard. Add the broccoli rabe to the pan and sauté for a few minutes. Season with salt.
  5. Make a slit in the rolls lengthwise. Place them on a baking sheet and press the rolls open. Place 2 slices of the provolone cheese on each roll. Bake the rolls in the oven for about 3 minutes, just to melt the cheese. Remove the sheet from oven. Add some broccoli rabe to each roll, place three chicken meatballs on the broccoli rabe and top with some of the roasted red peppers. Drizzle with a little olive oil and sprinkle some dried oregano on top. Cut the remaining provolone slices in half and place the half-slices on top of the meatballs and peppers. Return the pan to the oven and bake for 5 to 7 minutes, until the cheese has melted and the sandwich is toasty. Serve immediately.
Nutrition Facts
Italian Chicken Meatball Grinders
Amount Per Serving
Calories 466 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g45%
Cholesterol 100mg33%
Sodium 1273mg53%
Potassium 147mg4%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 6g7%
Protein 30g60%
Vitamin A 1360IU27%
Vitamin C 18.8mg23%
Calcium 333mg33%
Iron 13.6mg76%
* Percent Daily Values are based on a 2000 calorie diet.