Cooking Instructions
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Step 1
Soak
Bread (3 slices)
in
Milk (120 mL)
and crumble the bread.
Step 2
Mix
Ground Chicken (905 g)
,
Garlic (8 g)
,
Fresh Ginger (6 g)
,
Onion (1/4)
,
Paprika (7 g)
,
Fresh Parsley (3 g)
,
Garam Masala (3 g)
,
Crushed Red Pepper Flakes (as needed)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 3
Mix well and make golf ball size meatballs.
Step 4
Fry in
Olive Oil (30 mL)
on medium high heat.
Step 5
Once meatballs are browned, transfer to a plate and set aside until they are finished off in the sauce. Reserve the oil from frying the meatballs in the pan to make the sauce.
Step 6
In the pan drippings, saute
Garlic (2 cloves)
,
Bell Pepper (1/2)
,
Jalapeño Pepper (1)
, and
Onion (1/2)
for a few minutes on medium high heat.
Step 7
Then add the
Crushed Red Pepper Flakes (to taste)
,
Dried Basil (1 g)
,
Dried Oregano (2 g)
,
Canned Crushed Tomatoes (795 g)
, and season with salt and pepper.
Step 8
Season with
Soy Sauce (15 mL)
and
Hoisin Sauce (15 mL)
.
Step 9
Now add the browned meatballs to the sauce. Cook sauce for 20-30 minutes on medium low heat. Taste for seasoning.
Step 10
Place meatballs into
Sub Rolls (6)
and top with
Mozzarella Cheese (to taste)
.
Step 11
Place under broiler for a few minutes to melt cheese and toast bread. Add more sauce before serving. Enjoy!
