You are here: Home » Recipes » Fiery Chicken Meatball Torpedoes Fiery Chicken Meatball Torpedoes Yield servings PrintEmail Ingredients 1 1/2 pounds ground chicken2 -- egg whites,slightly beaten1 -- teaspoonsalt1 teaspoon graulated onion1 teaspoon blk.pepper1/2 teaspoon basil2 cloves garlic,minced2/3 cup italian seasoned bread crumbs1/4 cup canola oil28 ounces can crushed fire roasted tomatoes12 ounces jar fire roasted red peppers1 1/2 teaspoons garlic salt1/2 teaspoon red pepper flakes1 tablespoon worchestershire sauce6 -- 8 hoagie style french rolls16 ounces shredded mozzarella cheese -- *1 2 tablespoon oil for greasing hands Instructions Heat oven to 325*F In a large bowl combine the ground chicken,egg whites,salt, granulated onion,pepper,basil,garlic and bread crumbs.Mix well making sure not to over handle meat.With greased hands roll meat mixture into 1-1/2 inch balls,place meatballs on a plate or cookie sheet.Chill for 20-30 minutes. Add 1/4 cup canola oil to a nonstick skillet and bring to a medium heat.Cook meatballs on all sides until lightly browned. Place meatballs on a cookie sheet and place in a 325*F pre-heated oven for 10-15 minutes. In a large sauce pan heat crushed fire roasted tomatoes over medium heat.Place jarred roasted red peppers (with juice )in a food processor or blender and pulse until smooth.Add to sauce along with garlic salt,red pepper flakes and worchestershire sauce.Bring to a simmer. Add meatballs to sauce and simmer for 20 minutes. Wrap rolls in aluminum foil and heat in the oven (325*F) during the last 10 minutes that the meatballs are simmering. If rolls are not pre- cut, slice through them lengthwise making sure not to cut all the way .Stuff each roll evenly with mozzarella cheese adding 3-5 meatballs per sandwich and top with extra sauce . Makes 6 -8 sandwiches.