Chicken Parm Meatball Subs

I have never used (or ate) ground chicken - till I met this recipe. Wow - I was surprised at how good these turned out. Take the beef out of the meatballs and these chicken meatballs are a lot healthier. Probably could have tossed the sub roll for an even healthier option - but where is the fun in that? 

1 1/2 lbs ground chicken (ground turkey for those scared of the ground chicken)
1 tablespoon grill seasoning
1 large egg
1 cup grated Parmesan cheese
1/2 cup Italian breadcrumbs
Handful of chopped parsley leaves
Extra virgin Olive Oil (3 Tablespoons for the sauce and extra for the meatballs)
2 cloves garlic; cracked from skin and split
1/4 teaspoon crushed red pepper flakes
1 28 oz can crushed tomatoes
1 cup chicken stock
Salt and Pepper
8-10 fresh basil leaves; torn or shredded
4 crusty sub rolls (or whole wheat)
1 1/2 cups reduced fat, shredded provolone

Preheat oven to 425.

Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated Parm, bread crumbs, parsley and a good drizzle of the olive oil. Mix the meat and form 12 large meatballs.
Spray a baking sheet with cooking spray and place meatballs on sheet. Bake for 15 minutes or until golden and firm. Switch the broiler on after the meatballs have come out.

While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons olive oil and garlic. Cook for 5 minutes and then remove the cloves. Add the crushed red pepper flakes and the tomatoes. Slowly stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes. Stir in the basil at the very end. Add the cooked meatballs to the sauce and turn heat to low.

Cut the sub rolls and hollow out a little bread from each half to make room for the meatballs. Toast the rolls quickly under the broiler just for a light toast. Fill the rolls with meatballs, sauce and top with shredded provolone and remaining Parmesan. Put under the broiler just until the cheese melts. Make sure you don't burn your rolls!