Stuffed Chicken Chasni Meatball Sub

Name: Stuffed Chicken Chasni Meatball Sub
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian, Asian
Ingredients: Meatballs; 2 Chicken breasts; 2 Slices Bread; 1 tsp Garlic Paste; 1 tsp Ginger Paste; 1 tsp Kasoori Methi Leaves (Fenugreek); 1 tsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Paprika; 1 tsp Kashmiri Chilli Powder; Salt and Pepper; 200g Buffalo Mozzarella cheese; Sauce; 1 Medium White Onion (finely chopped ); 1 tsp Garlic Paste; 1 tsp Ginger Paste; 2 tbsp Medium Madras Curry Powder; 1 tsp Kashmiri Chilli Powder; 2 tsp Kasoori Methi Leaves; 2 tbsp Tomato paste ( mixed with water); 2 tsp Mint Sauce; 500g Tomato Pasaata; 2 tsp Mango Chutney; 50ml Warm Water; 15g Fresh Coriander finely chopped; 2 Sub Rolls; 10g Grated Mozzarella; 200g Buffalo Mozzarella

22 steps

Prep:20minCook:20min

Fusion version of a meatball Sub, Indian spiced chicken meatballs stuffed with mozzarella in a Indian Chasni sauce which is a tomato based sauce with Mint sauce, Mango Chutney, onions Kashmiri Chilli, Methi and other spices served in a sub roll with melted mozzarella.

Updated at: Thu, 17 Aug 2023 04:58:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1498.6 kcal (75%)

Total Fat83.8 g (120%)

Carbs83.1 g (32%)

Sugars12.9 g (14%)

Protein96.4 g (193%)

Sodium2594.8 mg (130%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Cut up the chicken breasts into small pieces and add to a food processor and mince the chicken.

Step 2

Add in the Meatball spices, and mix in the food processor, then turn out into a bowl.

Step 3

Add the bread to the processor and cut it into breadcrumbs.

Step 4

Add the breadcrumbs into the bowl with the chicken and combine.

Step 5

Form the chicken mixture into 10 balls of equal size.

Step 6

Cut up the mozzarella into 10 pieces.

Step 7

Flatten the chicken balls and then wrap the chicken around a piece of mozzarella and reform the ball. Repeat with the other 9.

Step 8

Heat a pan and add a tablespoon of vegetable oil and then brown off the chicken balls.

Step 9

Once the balls are brown remove them from the pan and add them to a baking sheet, then place them in a preheated oven at 150 degrees.

Step 10

While the balls cook in the oven make the sauce.

Step 11

Using the same pan add 2 tbsp of vegetable oil and then add in the onions and cook until soft.

Step 12

Add in the garlic and ginger paste and cook for one minute.

Step 13

Add in the sauce spices and cook for a further 30 seconds, before the spices burn add in the tomato paste mixed with water stirring constantly for 1 minute. Add 50ml water and cook for about 1 minute.

Step 14

Add in the mint sauce and cook for a further minute.

Step 15

Add in the passata and stir, reduce the heat and allow to simmer for about five minutes stirring occasionally.

Step 16

Add in the mango chutney and stir. Now remove the chicken balls from the oven and add to the sauce and cover them with the sauce and allow to simmer for 5 minutes.

Step 17

Add in the chopped coriander leave a little for garnish stir and simmer for 5 minutes then turn off the heat.

Step 18

Slice the sub rolls in half and lightly toast under a grill.

Step 19

Once toasted add the rolls to a baking sheet and sprinkle with grated mozzarella. Add 4 chicken Meatballs onto the roll bottoms, and cover with some of the chasni sauce

Step 20

Slice up the buffalo mozzarella and place a slice onto each meatball.

Step 21

Place the baking sheet back under the grill and melt the mozzarella.

Step 22

Plate up, add the sub rolls onto a plate and garnish with chopped coriander, add some of the sauce to a small bowl or ramekin for dipping. Lick you’re lips and enjoy.