Cheesy Garlic Bread and Meatball Rolls

Buttery rolls are hallowed out, made into garlic bread and then stuffed with meatballs, sauce and cheese. They're basically a compact meatball sub, and perfect for parties!


  • 2 packages King's Hawaiian butter rolls
  • 3 Tlbs. butter
  • 5½ garlic cloves, divided (four cloves should me minced for the bread, 1 should be grated for the meatballs and then remaining half should be grated for the sauce)
  • ¾ tsp. garlic salt
  • ½ pound 90% lean ground beef
  • ½ lb. ground pork
  • 1¼ tsp. salt, divided
  • 1 egg
  • ½ cup crushed breadsticks, saltine crackers, or buttery cracker
  • 1 medium onion, half grated in to mixture and half finely chopped
  • ⅓ cup grated parmesan cheese
  • 1½ tsp. fennel seed
  • ¼ tsp crushed red pepper flakes (optional)
  • 1 tsp. Italian seasoning, divided
  • 1 Tlbs. olive oil
  • 4 oz. tomato paste
  • ⅓ cup red wine
  • 6 oz. water
  • 1 tsp. sugar
  • 16 ounces mozzarella cheese, shredded

Cheesy Garlic Bread and Meatball Rolls


  1. Preheat oven to 350 degrees. Grease a medium baking sheet.
  2. Use a sharp knife to cut holes in the tops of each roll. (I traced around a tablespoon). Remove bread so you have a hole big enough to fit meatballs.
  3. Add butter and garlic to a a small saucepan. Turn the heat on medium-low and cook until the garlic is softened, about 1-2 minutes. Use a pastry brush to brush the insides of the rolls with garlic butter. Sprinkle the inside of rolls evenly with garlic salt. Place on baking sheet and bake until slightly golden brown, about 10-12 minutes.
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