Rachael Ray's Chicken Parm Meatball Subs

• 1 1/2 pounds ground chicken (I use ground turkey)
• 1 tablespoon grill seasoning blend (such as McCormick Montreal Steak Seasoning)
• 1 large egg
• 1 cup grated Parmigiano Reggiano cheese (I used the Parmesan in the jar)
• 1/2 cup Italian breadcrumbs
• A handful of chopped parsley leaves
• 3 tablespoons extra virgin olive oil 
• 1 jar of spaghetti sauce
• 4 crusty 6-8-inch sub rolls
• 1 1/2 cups shredded provolone cheese

Pre-heat the oven to 425°F.
Place ground meat in a bowl and season with grill seasoning. Add egg, half of the grated cheese, breadcrumbs, parsley, and a serious drizzle of olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways!
Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.  While the meatballs bake, warm the spaghetti sauce up in a skillet and bring to a simmer.
Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.
Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.