I adapted this from a post that I seen on Facebook. The issue is I changed it to fit out tastes. If I make this recipe again, I’ll be cutting the rolls in half and not cutting a chunk out of the top. That just made it complicated and messy to eat. It’s important that you tear the rolls apart, because if you don’t then they pull apart and make a huge mess.
I actually mad this for a Christmas Eve party. I premade the meatballs with my own recipe that I use for my soy cilantro meatballs. You can also use premade frozen ones if you choose. I baked them instead of froze them. After I did that All I had to do is throw it in the frying pan I have with a lid and put some water in the bottom and cooked until the water was gone. It really made the meatballs extra moist. I realized just now, I’ve never posted my soy cilantro meatball recipe, so I’ll have to do that for ya’ll. Everyone loves that recipe.
1 pack meatballs heated
1 or 2 (12 count) package of rolls, center cut out
16 oz mozzarella cheese
1/4 cup butter
1/2 tablespoon garlic
Melt butter and mix with garlic. with a brush, brush insides of rolls. Layer with cheese, then put a meatball on it. Top each roll with a tablespoon of marinara sauce. Add another layer of cheese and bake at 350 degrees until cheese is melted and bubbly.