Preheat oven to 375°F. Spray a 9x13 baking pan with olive oil cooking spray. Set aside.

To make the garlic butter, add the melted butter, grated garlic, Italian seasoning, salt, and black pepper to a small bowl. Whisk to combine. Set aside.

Place the dinner rolls into the prepared baking pan. Cut out a 1.5-inch well in the center of each roll with a small, sharp paring knife. Be careful not to cut too deep into your roll. You want the meatball to not sink to the bottom of the roll.

Using a pastry brush, brush the garlic butter into the wells and around the tops of all the dinner rolls.

Spoon 1 to 1.5 tablespoons of the marinara sauce into each well (you should have sauce remaining).

Add a meatball to each sauce-filled roll and top them with the remaining sauce.

Sprinkle the grated parmesan cheese and shredded mozzarella cheese over the entire surface of the meatballs and rolls.

Bake for 20-25 minutes or until the cheese is melted and bubbly.

Sprinkle the garlic meatball bombs with the chopped fresh parsley and serve while warm.