Classic Cheesy Meatball Sub

• 1 lb. (450 g) extra-lean ground chicken
• 1 small onion, finely chopped
• 1/2 cup chopped Italian parsley
• 1/4 cup dry bread crumbs
• 2 cloves garlic, minced
• 1 Tbsp. olive oil
• 1 cup Classico di Napoli Tomato & Basil Pasta Sauce
• 4 Italian bread buns, partially split
• 1/2 cup Cracker Barrel Shredded Mozzarella Cheese

1. Mix chicken, onions, parsley, bread crumbs and garlic just until blended; shape into 12 (2-inch) meatballs.
2. Heat oil in medium skillet on medium heat.
3. Add meatballs; cook 15 min.
4. or until evenly browned, turning occasionally.
5. Add pasta sauce; stir to evenly coat meatballs.
6. Cover; simmer 10 min.
7. or until meatballs are done (160 degrees F).
8. Heat broiler.
9. Place buns, cut sides up, on baking sheet.
10. Broil, 6 inches from heat, 1 min.
11. or until lightly toasted.
12. Spoon meatballs onto buns; top with cheese.
13. Broil 1 to 2 min.
14. or until melted.

extralean ground chicken, onion, italian parsley, bread crumbs, garlic, olive oil, pasta sauce, italian bread buns, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/classic-cheesy-meatball-sub-178505.aspx (may not work)