Garlic Bread Meatball Bombs

Ingredients:

Garlic Butter
6 tablespoons unsalted butter melted
2 teaspoons grated garlic from 2-3 garlic cloves
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

Meatball Bombs
12 count package bakery-style dinner rolls
1½ cups marinara sauce
12 Italian-style meatballs thawed if from frozen
2 tablespoons grated parmesan cheese
8 ounces block whole milk mozzarella cheese shredded (I used Galbani brand)
1 tablespoon fresh chopped parsley

Directions:

Preheat oven to 375°F. Spray a 9×13 baking pan with olive oil cooking spray. Set aside.
To make the garlic butter, add the melted butter, grated garlic, Italian seasoning, salt, and black pepper to a small bowl. Whisk to combine. Set aside.
(6 tablespoons unsalted butter, 2 teaspoons grated garlic, ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper)

Place the dinner rolls into the prepared baking pan. Cut out a 1½-inch well in the center of each roll with a small, sharp paring knife. Be careful not to cut too deep into your roll. You want the meatball to not sink to the bottom of the roll.
(12 count package bakery-style dinner rolls)

Using a pastry brush, brush the garlic butter into the wells and around the tops of all the dinner rolls.

Spoon 1-1½ tablespoons of the marinara sauce into each well (you should have sauce remaining).
(1½ cups marinara sauce)

Add a meatball to each sauce-filled roll and top them with the remaining sauce.
(12 Italian-style meatballs)

Sprinkle the grated parmesan cheese and shredded mozzarella cheese over the entire surface of the meatballs and rolls.
(2 tablespoons grated parmesan cheese,8 ounces block whole milk mozzarella cheese)

Bake for 20-25 minutes or until the cheese is melted and bubbly.
Sprinkle the garlic meatball bombs with the chopped fresh parsley and serve while warm.
(1 tablespoon fresh chopped parsley)

I await your comments! Enjoy!