In a large mixing bowl add ground chicken, egg, garlic, panko crumbs, grated Parmesan, parsley, Italian seasoning, kosher salt, pepper, and crushed red pepper.

Using your hands mix it all together until just combined.

Roll meat mixture into 1 tablespoon-sized balls. You should get about 22-24 meatballs from your mixture.

In a large 12-inch skillet add 2 tablespoons olive oil and set over medium-high heat.

Once your oil is hot add in your meatballs and brown on all sides, about 10 minutes.

Add your tomato sauce to the meatballs and simmer for about 15 minutes to help cook through the meatballs and cook down the sauce slightly.

At this point preheat your oven to 425 degrees F.

Using a knife cut an oval/lens shape out of the top of the dinner roll. Pull out the cut part of the roll and remove most of the insides from the roll. Set the rolls on a rimmed baking sheet.

In a small bowl mix together your remaining olive oil and garlic powder.

Brush the insides and edges of your rolls with the olive oil mixture.

Add to the oven and bake for 5 minutes to just help toast up the rolls.

Add 2 cooked meatballs into each roll and top with a little extra tomato sauce and the mozzarella cheese.

Add to the oven and bake for about 10 minutes or until the cheese is fully melted and lightly browned.

Serve hot with extra marinara for dipping. If desired, you can also sprinkle with a little fresh parsley.