These mini meatball subs, with olive “eyes” and basil “hair” are sure to get a laugh from trick-or-treaters and their parents. If you can’t find mini hoagie rolls, split larger rolls in half crosswise and scoop out some of the breading so the sandwiches can hold the filling. Look for ground chicken or turkey rather than ground breast meat for meatballs that are tender and flavorful yet still lean. Feel free to use thinly sliced baby spinach instead of the basil.
3 tablespoons olive oil, divided
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
12 ounces ground chicken (white and dark meat)
2 cups lower-sodium marinara sauce (such as Del 'Amore)
16 large fresh basil leaves, divided
8 (2-oz.) mini whole-wheat hoagie rolls, unsliced
4 pimiento-stuffed green olives, each cut into 4 thin slices
Est. added sugars 3g
Calcium 8% DV
Potassium 11% DV
How to Make It
Combine 2 tablespoons oil and next 5 ingredients (through chicken) in a bowl. Divide and shape chicken mixture into 16 meatballs.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add meatballs; cook 8 minutes or until done, turning to brown on all sides. Remove meatballs from pan. Add marinara; cook 2 minutes or until warm.
Lay 8 whole basil leaves on top of each other and roll up lengthwise like a cigar. Thinly slice crosswise and separate into thin ribbons. Repeat with remaining 8 basil leaves. Cut each roll in half lengthwise, cutting to, but not through the other side. Spoon marinara evenly over bottom halves of rolls; top each with 2 meatballs and about 2 tablespoons thinly sliced basil. Place an olive slice in the center of each meatball for the eyes.