6 tablespoons unsalted butter, melted

2 teaspoons grated garlic (2–3 cloves)

1/2 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

12 bakery-style dinner rolls

1 1/2 cups marinara sauce

12 Italian-style meatballs, thawed if frozen

2 tablespoons parmesan cheese, grated

8 ounces whole milk mozzarella cheese, shredded

1 tablespoon fresh parsley, chopped

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Preheat oven to 375°F (190°C). Spray a 9×13-inch baking pan with olive oil cooking spray.
In a small bowl, whisk melted butter, garlic, Italian seasoning, salt, and pepper to make garlic butter.
Place dinner rolls into the prepared pan. Cut a 1½-inch well in the center of each roll without cutting through.
Brush garlic butter inside the wells and over the tops of the rolls.
Spoon 1–1½ tablespoons marinara into each well.
Place one meatball into each roll and top with more marinara.
Sprinkle parmesan and shredded mozzarella evenly over the rolls and meatballs.
Bake for 20–25 minutes until cheese is melted and bubbly.
Garnish with fresh parsley and serve warm.

Swap mozzarella with provolone, ricotta, or cheddar for different flavors.

Use arrabbiata sauce for a spicy twist.

Try Hawaiian sweet rolls for a sweeter version.

Can be made with homemade or store-bought meatballs.

Best reheated in the oven to keep bread crispy.