Meatball-stuffed garlic monkey bread with marinara sauce

It's a bit of a to-do because you have to make the dough, season the chopped meat, make the meatballs, wrap them in dough and make the marinara sauce.
Of course if you don't particularly care about buying processed foods and ready-made foods straight out of the freezer, I've seen the quick and easy version of this on Pinterest with: Buy some kind of frozen Pillsbury dough, buy frozen cocktail meatballs at Costco, and pop open a jar of your favorite sauce.
The dough I made for this is the onion rolls recipe from The Secret of Challah. Obviously the filling are meatballs instead of onions.
Dough:

7 cups sifted flour (1 kilo)
2 tablespoons dry yeast
2 teaspoons salt
3 teaspoons sugar
2 cups warm water
2 eggs
2 tablespoons oil
Mix together the dry ingredients. Then add the wet and knead for about 5 minutes, until all the ingredients are incorporated. Then cover the bowl and let it rise for about an hour or until it's doubled in size.
Meatballs:

1 kilo (about 1 pound) of chopped meat (chicken, turkey, and lamb will do as well)
Spices - I used garlic powder, black pepper, and dried oregano
Mix and make into golf ball-sized meatballs.
Garlic bread mix:

About 4 generous tablespoons of minced garlic
1/3 cup oil
dried oregano
Assembly:

Take a piece of dough (a little bigger than a golfball size) and flatten it like you're making pizza. Wrap it around the meatball and pinch the ends closed. Place in a 9x13 baking dish.
Once the bottom is loosely filled (you want the dough to barely be touching), spoon some of the garlic mixture on top. Then add the next layer of dough balls. Pour the remaining garlic mixture over the top.
Sprinkle with coarse salt.
Bake at 350 degrees F (about 180 degrees C) for about 45 minutes. Serve with sauce.