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1
Break apart a slice of bread into small pieces into a large bowl.
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2
Pour milk over bread and let soak 1-2 minutes.
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3
Stir to break bread apart more.
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4
Stir in turkey, basil, parsley, onion, salt, pepper and garlic until well combined.
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5
Form mixture into 15-20 small meatballs (I use a cookie scoop to keep them equal in size).
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6
Preheat a large skillet to medium to medium-high heat.
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7
Pour in olive oil.
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8
Fry meatballs 3-4 minutes per side until deep brown.
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9
Reduce heat and pour marinara over meatballs.
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10
Stir to coat.
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11
At this point, the meatballs probably are not cooked thoroughly.
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12
So be sure to simmer covered at least 10 minutes before serving to ensure doneness.
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13
(You can simmer this longer until you are ready to servejust be sure to add splashes of water here and there to keep the sauce at a consistency you like.)
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14
Two minutes before serving, top meatballs with grated cheese and cover to melt.
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15
Defrost rolls in a greased baking dish.
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16
Before baking, brush with melted butter and sprinkle garlic salt over the tops.
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17
Bake according to package directions.
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18
Brush hot rolls with any remaining butter.
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19
To serve, cut rolls in half and fill with 2-3 mozzarella-covered meatballs.
