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.
Divide the meatballs and sauce on the garlic bread. Sprinkle with the additional Parmesan and chopped parsley. Serve with the salad.
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