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overhead shot of cheesy chicken meatballs rolls with one missing
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5 from 7 votes

Cheesy Chicken Meatball Rolls

These Cheesy Chicken Meatball Rolls are the perfect appy. We're talking juicy chicken meatballs, stuffed inside bread rolls that are slathered with a yummy garlic butter sauce, topped with marinara sauce and loaded with mozzarella cheese!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: appetizer, game day, snack
Servings: 24
Calories: 158kcal


For Garlic Butter

  • 8 tbsp butter unsalted and melted
  • 2 cloves garlic minced
  • 2 tbsp parsley chopped
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp black pepper ground

For Meatballs

For Rolls


  • Preheat oven to 375 F degrees. Line 2 baking sheets with parchment paper.
  • Using a sharp knife, cut holes in the top of each dinner roll, big enough to stuff a meatball in it. 
  • In a small bowl whisk together the garlic butter ingredients. Using a pastry brush generously brush some of the garlic butter inside the rolls. Place the rolls on the prepared baking sheets and bake for 10 minutes or until they just start to brown and crisp up.
  • In the meantime, prepare the meatballs. In a large bowl combine all the meatball ingredients together (minus the olive oil) and shape the meat mixture into meatballs, about the size of golf balls. You should get around 24 meatballs. 
  • In a large skillet, add 1 tbsp of the olive oil and fry the meatballs until golden brown all around, should take around 7 minutes. You will need to do this in 2 batches, 12 meatballs at a time, using the remaining olive oil for the second batch.
  • Spoon about 1 tsp of marinara sauce into each dinner roll, then place a meatball inside each roll. Spoon another tsp or so of marinara sauce over each meatball then sprinkle with 2 cups of mozzarella cheese over each dozen rolls. 
  • Bake for 10 minutes until the cheese melts and is bubbly then garnish rolls with parsley, and red pepper flakes. 
  • Serve warm.



In an airtight container these meatballs will keep for up to 3 – 4 days in the fridge. To freeze, just spread the cooked meatballs separately on a baking sheet and place in the freezer till they’re just frozen. Remove them and place in a freezer bag or other airtight container and place back in the freezer for up to 3 months
When ready to eat allow these meatballs to thaw overnight in the fridge and pop them in your rolls and follow the instructions above to finish the dish. Freezing the entire finished dish could result in soggy lacklustre bread so I recommend incorporating the rolls when ready to eat.
These meatballs are also great with ground turkey, beef or pork.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1roll | Calories: 158kcal | Carbohydrates: 4g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 316mg | Potassium: 159mg | Vitamin A: 475IU | Vitamin C: 3.3mg | Calcium: 125mg | Iron: 0.7mg