Chicken Meatballs With Garlic Bread

chicken-meatballs-garlic-bread
Photo by Christopher Testani
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 520 calories
    • Fat 15 g
    • Sat Fat 4 g
    • Cholesterol 120 mg
    • Sodium 1050 mg
    • Protein 40 g
    • Carbohydrate 60 g
    • Sugar 11 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 239 mg

Heat oven to 425° F. Combine the chicken, bread crumbs, Parmesan, parsley, egg, ½ teaspoon each salt and pepper, and half the garlic in a bowl. Mix with your hands until combined. Form into 20 meatballs (about 2 tablespoons each).

Place the meatballs in a 9-by-13-inch baking dish and drizzle with 1 tablespoon of the olive oil. Bake for 10 to 12 minutes. Top with the marinara sauce and bake until the sauce thickens and the meatballs cook through, 20 minutes more.

Meanwhile, place the rolls cut-side up on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with the remaining garlic. Bake until lightly toasted, 8 to 10 minutes.

Ingredients

  1. Check 1 pound ground chicken
  2. Check ¾ cup plain dry bread crumbs
  3. Check cup grated Parmesan, plus more for topping
  4. Check ¼ cup chopped parsley, plus more for topping
  5. Check 1 large egg, beaten
  6. Check Kosher salt and black pepper
  7. Check 4 cloves garlic, chopped
  8. Check 3 tablespoons olive oil
  9. Check 1 24-ounce jar marinara sauce
  10. Check 2 8-inch hoagie rolls, split
  11. Check Green salad, for serving

Directions

  1. Heat oven to 425° F. Combine the chicken, bread crumbs, Parmesan, parsley, egg, ½ teaspoon each salt and pepper, and half the garlic in a bowl. Mix with your hands until combined. Form into 20 meatballs (about 2 tablespoons each).
  2. Place the meatballs in a 9-by-13-inch baking dish and drizzle with 1 tablespoon of the olive oil. Bake for 10 to 12 minutes. Top with the marinara sauce and bake until the sauce thickens and the meatballs cook through, 20 minutes more.
  3. Meanwhile, place the rolls cut-side up on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with the remaining garlic. Bake until lightly toasted, 8 to 10 minutes.
  4. Divide the meatballs and sauce on the garlic bread. Sprinkle with the additional Parmesan and chopped parsley. Serve with the salad.