Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.
Italian Meatballs In Garlic Rolls are great party food. A dinner roll is the perfect “holder” for a meatball, and turns the meatball into a handheld snack.
Meatballs are easy to make, affordable and super versatile. They’re great for feeding a good amount of people. For those times when you want to serve meatballs but don’t want to serve them with pasta, I suggest you put them inside a roll. A dinner roll is the perfect “holder” for a meatball, and turns the meatball into a handheld snack. Here’s how I make Italian Meatballs in Garlic Rolls.
Italian Meatballs In Garlic Rolls
- Ninja Cooking System (I used the Ninja Cooking System with Auto-iQ)
- mixing bowl
- measuring spoons
- measuring cup
- silicone tongs
- silicone brush
- 1.5 lbs ground beef
- 1 lb ground Sweet Italian Sausage (I used Premio)
- 1x 28 oz can tomato sauce
- 1 cup Italian bread crumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup parmesan cheese (the kind in the shaker)
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 1 tbsp dried chopped onion
- 1 tbsp parsley
For the rolls
- 2x 12-packs unsliced dinner rolls (I used King’s Hawaiian as they were the only unsliced slider size rolls in three stores in my town)
- garlic powder to taste
- 1 tsp parsley flakes
- 1 cup shredded mozzarella cheese or shredded parmesan cheese
Place the beef and ground sausage into a large mixing bowl.
Add the bread crumbs, seasonings, egg and milk and combine thoroughly.
Form meatballs of equal size an place inbto the Ninja. This recipe makes 24 large meatballs, which makes 2 full batches.
Set the Ninja to stovetop high and brown the meatballs on all sides.
Once the meatballs have browned, pour the tomato sauce into the Ninja and give a quick, gentle stir, which makes sure some sauce gets under the meatballs.
Set the Ninja to dry bake 350 and cook for 30 minutes.
Now you can either complete the recipe now or store the meatballs until you’re ready to finish.
Place 12 of the rolls into a baking pan.
Cut a circle in the top of each roll and remove the insides. Be careful not to cut through the bottom of the rolls.
Melt the butter, then add in the parsley flakes and garlic powder and stir.
Brush the top and insides of every roll with the garlic butter.
If your meatballs are large like mine were then you’ll want to cut them in half. If your meatballs aren’t the size of saucers you might be able to use them exactly as is.
Place one meatball (or one half of a meatball if you had to cut them) into the top of each roll. Be sure there’s a dab of sauce on each meatball.
Sprinkle some shredded cheese on top of each meatball.
Place into the oven and bake for 5 minutes, until the cheese is melting.