Preparation

Leaving the rolls attached, cut a hole into the top of each roll, about 2/3 of the way down. Soak the parts of the rolls you cut out into a large bowl with the milk. After 1-2 minutes the bread should be soggy and wet. Using your hands, squeeze out as much milk as possible. Discard the milk and use your fingertips to break up the bread into very small breadcrumbs.

Add the ground meats, chopped onion, 1/2 tablespoon chopped parsley, 1 clove crushed garlic, egg, salt, and pepper to the bowl with the bread. Mix everything so that it’s homogenous, but loose – don’t work the meatball mixture too much. Divide the meatball mixture into 8 balls and roll – you’ll get two extra. Place on a foil-lined rimmed baking sheet and bake until just cooked through about 15-20 minutes.

While the meatballs are baking, make the garlic butter: melt the butter in a small saucepan and stir in the remaining 2 cloves of garlic. Set aside. Place the tray buns on a baking sheet and brush with the garlic butter on the insides and outsides of the rolls.

By now the meatballs should be done, take them out, and place the tray buns in the oven and bake until golden, about 5-8 minutes. Remove from the oven and put in about 1 tablespoon of tomato sauce into each hole. Stuff a meatball into each hole and top with a spoonful of tomato sauce and sprinkle of mozzarella cheese.

Finish with a sprinkle of parmesan. Bake until the cheese is melted, around 12-15 minutes. Sprinkle on the parsley, let cool slightly and enjoy!