Active Time
20 Mins
Total Time
25 Mins
Serves 8 (serving size: 1 sandwich)
Photo: Kelsey Hansen

How to Make It

Step 1

Combine 2 tablespoons oil and next 5 ingredients (through chicken) in a bowl. Divide and shape chicken mixture into 16 meatballs.

Step 2

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add meatballs; cook 8 minutes or until done, turning to brown on all sides. Remove meatballs from pan. Add marinara; cook 2 minutes or until warm.

Step 3

Lay 8 whole basil leaves on top of each other and roll up lengthwise like a cigar. Thinly slice crosswise and separate into thin ribbons. Repeat with remaining 8 basil leaves. Cut each roll in half lengthwise, cutting to, but not through the other side. Spoon marinara evenly over bottom halves of rolls; top each with 2 meatballs and about 2 tablespoons thinly sliced basil. Place an olive slice in the center of each meatball for the eyes.