This meatball sandwich is a healthier, very tasty, and extremely easy take on a tried and true classic. The spicy chicken meatballs are sunk into a cheddar melted sweet whole-wheat bun, then topped with... garlicy pesto. What could be more delicious? And if you would like, add some peppery arugula to your sandwich for the tasty, cancer fighting benefits of the cruciferous family!
Add onion and red pepper and sauté until onions are soft. Season with salt and pepper. Once slightly cooled, add to ground chicken. Add jerk seasoning and salt and pepper to taste. Mix well until all ingredients are combined.
Form ground chicken into 2-ounce balls. Place on a parchment lined cookie sheet, about 2 inches apart. Bake for 15-20 minutes, or until meatballs are a golden brown and have an internal temperature of 165 degrees Fahrenheit.
Meanwhile, place a slice of cheese onto each bun. Once the meatballs are out of the oven, place buns in oven for 2-3 minutes until cheese begins to melt. When the cheese is soft and melted, take the buns out of oven and add a teaspoonful of pesto to each. Place two meatballs on each bun plus a little arugula if using. Serve.
For a creamy Italian style sandwich, swap the cheddar for sliced buffalo mozzarella. These meatballs are great to cook and freeze for another day. Just cook them as you would normally, allow them to cook, then freeze in a ziplock bag, labelled with the date. Be sure to use them within three months.