Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.

Heat olive oil in a skillet. Add garlic, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook until soft and translucent, 3 to 5 minutes. Let cool to room temperature.

Combine panko and ricotta in a bowl and mix well. Add egg and season with remaining salt, pepper, and Italian seasoning; mix to combine. Add ground chicken, and cooked garlic mixture; mix gently to combine.

Shape into about 24 meatballs and place on the prepared baking sheet.

Bake meatballs in the preheated oven until no longer pink in the center and juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 20 minutes; remove to cool.

To make the sauce, preheat the oven to 425 degrees F (220 degrees C).

Coat the tomatoes with olive oil, then place cut side down in a single layer on a rimmed baking sheet. Add garlic cloves to the baking sheet and sprinkle everything with salt.

Roast in the preheated oven until tomato skins begin to shrivel and tomatoes begin to release their juice, about 25 minutes.

Remove and let cool slightly. Carefully discard the skins.