1 Pound Ground Chicken
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Italian Seasoning
1/4 Teaspoon Pepper
3/4 Cup Panko Breadcrumbs
1/2 Cup Parmesan Cheese
1 Large Egg
2 Tablespoons Olive Oil Divided
ALFREDO SAUCE:
1/2 Cup Butter
1 1/2 Cups Heavy Whipping Cream
2 Teaspoons Garlic Minced
1/3 Teaspoon Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Cups Parmesan Cheese
FOR SERVING:
4 Hoagie Rolls
1/4 Cup Butter
FOR THE MEATBALLS: In a large bowl mix together the ground chicken, seasonings, breadcrumbs, Parmesan cheese, egg, and ONE TABLESPOON of the olive oil. Mix just until combined and form the chicken mixture into about 12 meatballs. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides and then remove them to a plate. FOR THE ALFREDO SAUCE: Turn the heat on your stove to low. In the same skillet add the butter and cream. Simmer on low heat for 2 minutes. Whisk in the garlic, Italian seasoning and the salt and pepper. Add the meatballs to the skillet, cover with a lid and simmer over low heat for 10 minutes. While the meatballs are simmering, preheat your oven to broil. Butter the hoagie rolls if desired and toast under the broiler for 2-3 minutes until golden. After 10 minutes, stir the Parmesan cheese into the meatballs and sauce. Serve the meatballs in the prepared buns.