Chicken Meatball Sub

• 1 lb purdue ground chicken

• 1/2 c bread crumbs

• 1/2 c grated Parmesan

• 1 Tb minced fresh oregano

• 1 Tb minced fresh basil

• 1 Tb minced fresh parsley

• 3 cloves minced garlic

• 1/4 t onion powder

• 1/2 t kosher salt

• pinch of black pepper

• 1 beaten egg

• Mezetta Napa Valley Bistro Homemade Style Marinara or one of your choosing

• Sliced mozarella cheese

• Whole wheat hoagie buns

Preheat oven to 350.

In a large bowl combine bread crumbs, Parmesan, herbs, salt and pepper.

Add ground chicken and beaten egg.

Gently mix and form into balls with 1/8 cup spoon. This should make 14 meatballs. Do not over handle balls.

Line a baking sheet with foil and pam sheet.

Bake meatballs for 20 minutes. Remove from oven.

Put oven rack on top shelf. Set oven to broil.

Put two meatballs on hoagie bun and top with slice of cheese. Broil until cheese is melted and bun is toasty- 1 minute.