Ingredients:
12 dinner rolls Jumbo No-Knead Dinner Rolls
12 meatballs, cooked
2 cups mozzarella cheese, shredded
1 teaspoon Italian seasoning Italian Seasoning Blend
Cooking spray
Parsley, optional (for garnish)
For the Garlic Butter:
1/2 cup salted butter
3 cloves garlic, finely minced
2 tablespoons parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
For the Sauce:
1/2 cup sun dried tomato pesto Sun-Dried Tomato Pesto
2 cups marinara sauce 30-Minute Marinara Sauce
1 tablespoon olive oil
Directions:
Preheat your oven to 350°F (175°C).
If using store-bought, frozen meatballs, cook them according to the package instructions. For
homemade meatballs, prepare and cook them as desired.
In a small saucepan, melt butter over medium heat, add garlic and cook until fragrant. Remove from
heat and let cool.
Whisk together the sun-dried tomato pesto, marinara sauce, and olive oil; set aside.
Hollow out the top of each dinner roll to create a space for the meatball. Place rolls on a 9×13-inch
baking dish coated with cooking spray.
Mix parmesan, dried parsley, oregano, and black pepper into the cooled butter. Brush the inside of each
roll with this garlic butter mixture.
Spoon a tablespoon of sauce into each roll, then insert a cooked meatball. Top with more sauce and
sprinkle shredded mozzarella and Italian seasoning over each.
Bake for 10-12 minutes until the cheese is melted and bubbly.
Garnish with parsley if desired and serve.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes | Kcal: 320 per serving |
Servings: 12 servings