Ingredients

For the Bombs:
12 dinner rolls
12 cooked meatballs
2 cups mozzarella cheese, shredded
1 tsp Italian seasoning
Cooking spray
Fresh parsley (optional for garnish)

For the Garlic Butter:
½ cup salted butter
3 cloves garlic, minced
2 tbsp parmesan cheese
1 tsp dried parsley
½ tsp dried oregano
¼ tsp ground black pepper

For the Sauce:
½ cup sun-dried tomato pesto
2 cups marinara sauce
1 tbsp olive oil

Instructions

Cook the Meatballs: If using frozen meatballs, cook them as per package instructions. Set aside.

Make the Garlic Butter: In a small saucepan, melt butter over medium heat. Sauté garlic until fragrant. Remove from heat and stir in parmesan, parsley, oregano, and black pepper.

Prepare the Sauce: Mix sun-dried tomato pesto, marinara sauce, and olive oil in a bowl.

Assemble the Bombs:

Preheat oven to 350°F. Grease a 9×13” baking dish.
Hollow out the tops of each dinner roll (slightly larger than a meatball).
Brush the inside of each roll with garlic butter.
Add 1 tbsp sauce into each hole, then place 1 meatball inside.
Top with remaining sauce and shredded mozzarella.
Sprinkle with Italian seasoning.

Bake & Serve:

Bake for 10-12 minutes until cheese is bubbly and golden.
Slice between rolls, garnish with fresh parsley, and serve HOT!

Notes

Use homemade meatballs for extra flavor!
Swap mozzarella for provolone or cheddar for a twist.
Want extra crispiness? Broil for 2-3 minutes after baking.

Prep Time: 10 min
Cook Time: 35 min