The Juiciest Chicken Alfredo Meatball Subs Recipe Ever Made

Chicken alfredo meatball subs blend classic comfort with innovative culinary creativity, redefineing familiar ingredients into a mouthwatering fusion.

Rich, creamy sauce cascades over tender, perfectly seasoned protein parcels nestled in warm bread.

Each bite promises a delightful combination of textures and robust flavors that dance across your palate.

Strategic ingredient layering elevates this dish from ordinary to extraordinary, making it an instant crowd-pleaser for casual gatherings.

Hearty and satisfying, these subs represent a playful twist on traditional sandwich expectations.

Cheese melts luxuriously, creating a blanket of decadence that complements the savory meat mixture.

Forget mundane meal options and embrace this exciting culinary adventure that promises to tantalize taste buds and spark dinner conversation.

Why Chicken Alfredo Meatball Subs Are a Creamy Craving Fix

• Savor Rich, Creamy Comfort: These chicken meatballs swim in a luxurious alfredo sauce that hugs each bite with velvety, cheesy goodness, delivering classic comfort food in every mouthful.
• Simplify Weeknight Cooking: With just one skillet and minimal prep, this recipe transforms simple ingredients into a restaurant-worthy meal in under 30 minutes, making dinner stress-free and delicious.
• Customize Your Sandwich Experience: Broiled hoagie rolls provide a crispy base that perfectly supports juicy chicken meatballs, letting you create a personalized sub that hits all the right flavor notes.
• Master One-Pan Magic: By using the same skillet for browning meatballs and creating sauce, this recipe minimizes cleanup while maximizing flavor, proving gourmet meals can be wonderfully uncomplicated.

Ingredients for Building the Ultimate Alfredo Sub

• Ground Chicken: Lean protein that forms the base of the meatballs, best when fresh and not too wet.
• Egg: Helps bind the meatball ingredients together, adds moisture and richness.
• Parmesan Cheese: Provides savory flavor and helps hold meatballs together.

• Salt: Enhances overall flavor profile of the dish.
• Garlic Powder: Adds deep, aromatic flavor to the meatballs.
• Onion Powder: Contributes subtle sweet and savory notes.
• Italian Seasoning: Brings traditional Mediterranean herb blend to the recipe.
• Black Pepper: Adds mild heat and complexity to the seasoning.

• Breadcrumbs: Helps absorb moisture and create tender meatball texture.
• Olive Oil: Used for browning meatballs and preventing sticking.
• Butter: Creates rich base for Alfredo sauce.
• Heavy Cream: Provides creamy, luxurious sauce texture.
• Hoagie Rolls: Serves as the bread vessel for serving meatballs.

How to Bake and Assemble Meatball Subs with Ease

Step 1: Prepare Meatball Mixture

• Ground chicken
• Salt
• Garlic powder
• Onion powder
• Italian seasoning
• Black pepper
• Breadcrumbs
• Parmesan cheese
• Egg
• Olive oil

In a spacious mixing bowl, combine all ingredients and gently mix until just incorporated. Shape the mixture into 12 evenly sized meatballs.

Step 2: Sear Meatballs

Heat olive oil in a large skillet over medium-high heat. Carefully brown meatballs on all sides until golden, creating a delicious exterior. Transfer to a clean plate.

Step 3: Create Luxurious Alfredo Sauce

Reduce skillet heat to low. Add butter and cream, allowing them to simmer gently for 2 minutes. Whisk in garlic, Italian seasoning, salt, and pepper until smooth and fragrant.

Step 4: Simmer Meatballs in Sauce

Return meatballs to the skillet, covering with a lid. Let them simmer on low heat for 10 minutes, allowing flavors to meld and meatballs to cook thoroughly.

Step 5: Prepare Hoagie Rolls

Preheat oven to broil. Lightly butter hoagie rolls and toast under the broiler for 2-3 minutes until they reach a beautiful golden color.

Step 6: Finish and Serve

Stir parmesan cheese into the skillet, creating a creamy coating for the meatballs. Nestle the saucy meatballs into the toasted hoagie rolls and serve immediately.

Tips for Melty Cheese and Flavor-Packed Chicken Meatballs

• Blend Gently: Mix meatball ingredients with a light touch to keep chicken tender and prevent tough, dense texture.
• Brown Beautifully: Ensure skillet is hot before adding meatballs to create a perfect golden-brown crust that locks in flavor.
• Low and Slow: Simmer Alfredo sauce and meatballs on low heat to prevent cream from separating and maintain smooth consistency.
• Toast with Care: Watch hoagie rolls closely under broiler to achieve golden color without burning, which can make bread bitter.
• Cheese Finale: Stir parmesan cheese in last moment to prevent breaking and maintain creamy, silky sauce texture.

Keeping Meatball Subs Just as Tasty the Next Day

• Refrigeration: Store meatballs and sauce in an airtight container for up to 3-4 days in the refrigerator.
• Microwave: Reheat individual portions on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
• Oven Method: Place meatballs and sauce in a covered baking dish, warm at 350°F for 10-15 minutes until heated thoroughly, preventing sauce from drying out.

Best Sides and Drinks to Serve with Alfredo Subs

• Pair with Crisp White Wine: A chilled Pinot Grigio or Sauvignon Blanc cuts through the rich, creamy Alfredo sauce, providing a refreshing contrast to the hearty chicken meatballs.
• Match with Garlic Bread Side: Toasted garlic bread complements the Italian seasonings in the meatballs, adding an extra layer of herbal and buttery flavors that enhance the overall dish.
• Serve with Fresh Arugula Salad: A light, peppery arugula salad dressed with lemon vinaigrette balances the heavy, creamy sub, bringing a bright and zesty element to the meal.
• Cool Down with Craft Beer: A light Belgian-style wheat beer or crisp Italian pilsner helps cleanse the palate between bites of the rich, cheesy meatball sub.

Spin-Off Versions for Your Next Sub Night

• Spicy Southwest Chicken Meatball Sub: Replace Italian seasoning with chili powder, cumin, and paprika. Add diced jalapeños to the meatball mixture. Top with pepper jack cheese and drizzle with chipotle sauce for a bold, zesty kick.
• Mediterranean Herb Chicken Sub: Incorporate fresh chopped mint, oregano, and parsley into the meatballs. Swap Alfredo sauce for a light tzatziki. Garnish with crumbled feta cheese and sliced cucumber for a refreshing Mediterranean-inspired version.
• Pesto Chicken Meatball Marinara Sub: Mix basil pesto into the ground chicken. Create a quick marinara sauce instead of Alfredo. Sprinkle mozzarella cheese on top and broil until melted. Garnish with fresh basil leaves for an Italian garden flavor profile.
• Greek Yogurt Chicken Meatball Sub: Use Greek yogurt instead of cream in the sauce. Add lemon zest to the meatballs. Top with diced red onions and a drizzle of tzatziki sauce. Serve on whole wheat rolls for a lighter, tangier alternative.

Chicken Alfredo Meatball Subs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Chicken alfredo meatball subs blend Italian comfort with American sandwich flair, creating a luxurious meal that promises pure indulgence. Creamy parmesan sauce, tender chicken meatballs, and melted cheese unite in a crusty roll, delivering a hearty experience you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) ground chicken
• 1 large egg
• 2 cups (226 grams) parmesan cheese

Seasonings and Spices:

• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon italian seasoning
• ⅓ teaspoon italian seasoning
• ¼ teaspoon pepper

Binding and Additional Ingredients:

• ¾ cup (85 grams) panko breadcrumbs
• 2 tablespoons olive oil
• ½ cup (113 grams) butter
• 1 ½ cups (360 milliliters) heavy whipping cream
• 2 teaspoons garlic (minced)
• 4 hoagie rolls
• ¼ cup (57 grams) butter

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly combine ground chicken with seasonings, breadcrumbs, parmesan, and egg in a large mixing bowl, ensuring even distribution of ingredients.
2. Gently shape the seasoned chicken mixture into uniform, round meatballs, approximately 12 in total.
3. Heat olive oil in a large skillet over medium-high temperature, creating a sizzling cooking surface.
4. Carefully place meatballs in the hot skillet, rotating to achieve a golden-brown crust on all sides.
5. Transfer browned meatballs to a separate plate, keeping them warm and ready for the next stage.
6. Reduce skillet heat to low and introduce butter and cream, allowing them to meld together smoothly.
7. Whisk in minced garlic, Italian seasoning, salt, and pepper, creating a rich, aromatic base for the Alfredo sauce.
8. Return meatballs to the skillet, nestling them into the creamy sauce.
9. Cover and simmer gently for 10 minutes, allowing flavors to integrate and meatballs to cook thoroughly.
10. Meanwhile, prepare hoagie rolls by lightly buttering and toasting under the broiler until they reach a delicate golden color.
11. Stir parmesan cheese into the skillet, creating a luscious, velvety sauce that coats the meatballs.
12. Carefully place the saucy meatballs into the toasted hoagie rolls, serving immediately for maximum flavor and texture.

Notes

• Prep these flavorful meatballs ahead of time and refrigerate for easier handling and better texture.
• Use freshly grated parmesan cheese for maximum flavor and smoother melting in the Alfredo sauce.
• Choose high-quality ground chicken with a moderate fat content to keep meatballs juicy and tender.
• Toast hoagie rolls quickly to prevent burning while adding a delightful crispy exterior.
• Simmer meatballs on low heat to ensure they cook thoroughly without becoming dry or tough.
• Store leftover meatballs in sauce for up to 3 days in an airtight container for easy reheating.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 1048
• Sugar: 2 g
• Sodium: 1300 mg
• Fat: 74 g
• Saturated Fat: 38 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 45 g
• Cholesterol: 195 mg