Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the ground chicken, egg, grated garlic, panko crumbs, grated Parmesan, minced parsley, Italian seasoning, kosher salt, fresh cracked pepper, and crushed red pepper. Mix until just combined.
Form small meatballs about the size of a golf ball, yielding around 12 meatballs.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Brown the meatballs on all sides for about 5-7 minutes.
Pour the tomato basil sauce over the browned meatballs in the skillet. Let simmer for about 5 minutes.
Transfer the meatballs and sauce to a baking sheet. Sprinkle mozzarella cheese over the top and bake for about 10-15 minutes until cheese is melted and bubbly.
Slice the mini dinner rolls in half. Place a meatball (or two) into each roll.
Serve warm, optionally drizzling extra sauce over the top.
