Pull-apart Meatball Sandwiches

Ingredients:

• 450 g of ground beef
• 1/3 cup chopped fresh parsley leaves
• 1/4 cup breadcrumbs
• 1/4 cup milk
• 2 grated garlic cloves
• 1 large egg
• 1 tbsp. + 1 tbsp. grated Parmesan
• 2 tbsp. marinara sauce
• 1 package of 12 linked dinner rolls
• 6 tbsp salted butter, melted
• 450 g thin slices of semi-skimmed mozzarella
• 1 teaspoon dried Italian seasoning

Preparation:

1. In a large bowl, combine ground beef, parsley, breadcrumbs, milk, garlic, egg, 1/2 cup Parmesan cheese, and 1 teaspoon each salt and black pepper. Form into twelve 2-inch (5 cm) meatballs.
2. In a large saucepan, combine the marinara sauce with 1/2 cup water and bring to a boil over medium heat. Carefully add the meatballs to the sauce and simmer over low heat until tender, about 20 minutes.
3. Preheat the oven to broil. Cut the entire package of stapled dinner rolls in half horizontally. Place the top and bottom halves, cut-side up, on a baking sheet. Brush with melted butter, reserving 1 tablespoon, and toast in the oven until golden brown, 1 to 3 minutes.
4. Preheat oven to 200°C. Layer half the mozzarella on the bottom half of the bread. Top with the meatballs and drizzle with 1 cup of marinara sauce. Sprinkle with 1/2 cup of Parmesan cheese and top with the remaining mozzarella. Top with the top half of the buns, then brush the top with the remaining 1 tablespoon of melted butter. Sprinkle with the remaining Parmesan cheese and Italian seasoning.
5. Bake until the bread is golden brown and the cheese is melted, 12 to 15 minutes. Serve.