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Garlic Bread Meatball Bombs

1 hour | Yield: 6 servings

Jack & Annie’s Classic Jack Meatballs and Primal Kitchen Marinara sauce with fresh Soli Organic Parsley and Basil create a flavorful, fun vegetarian appetizer perfect for game-day gatherings.


  • 12 dinner rolls
  • 12 Jack & Annie’s Classic Jack Meatballs
  • 2 cups mozzarella cheese, shredded
  • ½ teaspoon Soli Organic Parsley, plus more for garnish
  • ½ teaspoon Soli Organic Basil
  • 1 jar Primal Kitchen Roasted Garlic Marinara Sauce
  • Cooking spray
Garlic butter
  • ½ cup salted butter
  • 3 cloves garlic, finely minced
  • 2 tablespoons parmesan cheese
  • 1 teaspoon Soli Organic Parsley
  • ¼ teaspoon ground black pepper


  1. Preheat your oven to 350°F.
  2. Following package instructions, prepare Jack & Annie’s Classic Jack Meatballs. Set aside.
  3. In a small pot, cook the butter and garlic until fragrant and starting to brown. Remove from heat and allow to cool.
  4. Scoop out the top of each roll with a knife, allowing enough room for the meatballs without cutting through the bottom.
  5. Spray a 9x13" baking pan with nonstick spray and assemble the rolls in the pan.
  6. Mix the parmesan, Soli Organic Parsley, and pepper into the garlic butter. With a pastry brush, brush the hollowed-out dinner rolls with the garlic butter, evenly coating the rolls.
  7. Pour one tablespoon of the Primal Kitchen Roasted Garlic Marinara Sauce into each roll.
  8. Add a cooked Jack & Annie’s Classic Jack Meatball into each roll. Cover each meatball with the remaining Primal Kitchen Roasted Garlic Marinara Sauce.
  9. Sprinkle the cheese evenly over each of the rolls. Garnish with Soli Organic Parsley and Basil.
  10. Bake for 10-12 minutes, until the cheese is melted and bubbly.
  11. Using a knife, separate the rolls, transfer to a serving tray, and garnish with Soli Organic Parsley. Enjoy!