Butter Chicken Meatball Sub
Sandwich lovers, rejoice! This dish is a mashup between Indian butter chicken and a meatball sub, and the results are phenomenally flavorful. With Knorr® Granulated Chicken Bouillon adding an extra boost of savoriness, plus spices in both the meatball mix and the creamy sauce, there’s flavor hitting all sides of this epic sandwich. Skip the cilantro if you’re cilantro-adverse, but we think it adds a delightful herbaceousness to each bite.
Total Time
2 hr 40 min
2 hr 40 min
Prep Time
45 minutes
45 min
Cook Time
50 minutes
50 min
Total Time
2 hr 40 min
2 hr 40 min
Prep Time
45 minutes
45 min
Cook Time
50 minutes
50 min
Ingredients
for 4 servings
Meatballs
- ½ cup panko bread crumbs
- 1 large egg
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- ¾ teaspoon Knorr® Granulated Chicken Bouillon
- ½ teaspoon grated fresh ginger
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon ground coriander
- 1 lb ground chicken
- 2 tablespoons neutral cooking oil
Sauce
- 4 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- ½ tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 ½ teaspoons ground cumin
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon ground turmeric
- 1 (28-ounce) can diced tomato, undrained
- 1 teaspoon kosher salt
- 1 teaspoon Knorr® Granulated Chicken Bouillon
- ¼ cup water
- ⅓ cup heavy cream
Additional Ingredients
- 4 hoagie rolls, split and toasted
- 8 oz fontina cheese, sliced
- 1 cup loosely packed fresh cilantro sprigs
Nutrition Info
- Calories 666
- Fat 39g
- Carbs 41g
- Fiber 4g
- Sugar 7g
- Protein 40g
Estimated values based on one serving size.
Preparation
- Make the meatballs: In a medium bowl, stir together the panko, egg, garlic, salt, Knorr® Granulated Chicken Bouillon, ginger, cumin, garam masala, and coriander until completely combined. Mix in the ground chicken evenly, but avoid overmixing. Cover and refrigerate for 1 hour.
- Remove the chicken mixture from the refrigerator. Roll or scoop the chicken mixture into 12 equal-sized meatballs. Heat the oil in a large skillet over medium-high until shimmering, and add the meatballs to the skillet. Cook until browned on 2 sides, 3–4 minutes per side. They do not need to be fully cooked through at this point. Remove the meatballs from the skillet, and set aside.
- Make the sauce: Add 2 tablespoons of the butter to the same skillet, and melt it over medium heat. Add the onion. Cook, stirring occasionally, until translucent, 5–7 minutes. Stir in the ginger and garlic. Cook, undisturbed, until it sizzles, about 1 minute. Stir in the coriander, garam masala, cumin, chili powder, and turmeric. Cook, undisturbed, for 1–2 minutes, until fragrant. Stir in the tomatoes, salt, and Knorr® Granulated Chicken Bouillon. Bring to a simmer over medium heat. Simmer, stirring once or twice, for 5 minutes. Remove from heat.
- Transfer the sauce to a blender, and add the water. Let the mixture stand until cooled, 10–15 minutes. Open the lid cap slightly, and place a towel over the cap, to allow steam to escape. Process until smooth, about 1 minute.
- Pour the sauce back into the skillet, and bring to a simmer over medium heat. Add the cream and the remaining 2 tablespoons butter. Cook, stirring constantly, until melted and combined, about 2 minutes. Add the meatballs to the sauce, and stir to coat them. Simmer for 3–4 minutes, until the meatballs are fully cooked through and the internal temperature reaches 165°F. Remove from heat, and set aside until ready to use.
- Preheat the oven to 375°F (190°C). Arrange the toasted hoagie rolls on a parchment-lined baking sheet. Spoon a couple spoonfuls of the butter sauce into each roll, and place 3 meatballs inside each roll. Drape the sliced fontina cheese evenly over the meatballs.
- Bake for 3–5 minutes, until the cheese is melted. Remove from the oven. Top the sandwiches evenly with the cilantro. Serve.
- Enjoy!