Turkey Meatball & Mozzarella Sandwiches

Break apart a slice of bread into small pieces into a large bowl. Pour milk over bread and let soak 1-2 minutes. Stir to break bread apart more. Stir in turkey, basil, parsley, onion, salt, pepper and garlic until well combined. Form mixture into 15-20 small meatballs (I use a cookie scoop to keep them equal in size).

Preheat a large skillet to medium to medium-high heat. Pour in olive oil. Fry meatballs 3-4 minutes per side until deep brown.
Reduce heat and pour marinara over meatballs. Stir to coat. At this point, the meatballs probably are not cooked thoroughly. So be sure to simmer covered at least 10 minutes before serving to ensure doneness. (You can simmer this longer until you are ready to serve–just be sure to add splashes of water here and there to keep the sauce at a consistency you like.)

Two minutes before serving, top meatballs with grated cheese and cover to melt.

Defrost rolls in a greased baking dish. Before baking, brush with melted butter and sprinkle garlic salt over the tops. Bake according to package directions. Brush hot rolls with any remaining butter.

To serve, cut rolls in half and fill with 2-3 mozzarella-covered meatballs.