Rating: 4.5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 10 Ratings
Justin Chapple

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Credit: Christopher Testani

Recipe Summary

hands-on:
25 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

520 calories; fat 15g; saturated fat 4g; cholesterol 120mg; sodium 1050mg; protein 40g; carbohydrates 60g; sugars 11g; fiber 5g; iron 5mg; calcium 239mg.
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