Meatball Sliders

These easy meatball sliders are like a hearty Italian meatball sub in a fun, appetizer sized package. They’re warm, cheesy, and perfect for parties, game day, or an easy family dinner.

Course Appetizers/Party Foods

Cuisine American

Keyword meatball sliders, sliders

Prep Time 15

Cook Time 39

Total Time 54

Servings

Calories 272kcal

Author Lisa O'Driscoll

Ingredients

12 Sweet Hawaiian Rolls
1 pound lean ground beef
¼ cup parmesan cheese the shelf-stable kind, plus about a tablespoon extra for topping
¼ cup breadcrumbs
1 teaspoon dried Italian herbs
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces marinara sauce plus extra for dipping
12 slices of mozzarella cheese
2 Tablespoons butter melted
Fresh parsley for garnish

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Add the ground beef, parmesan cheese, breadcrumbs, salt, pepper, onion powder, ½ of the garlic powder, and ½ teaspoon Italian herbs to a large bowl and mix until very well combined.
1 pound lean ground beef, ¼ cup parmesan cheese, ¼ cup breadcrumbs, 0.5 teaspoon dried Italian herbs, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, 0.5 teaspoon garlic powder
Form the meat into 12 equal-sized meatballs and place them on a parchment-lined baking sheet.
Bake the meatballs in the preheated oven for 25 minutes, or until they are no longer pink in the center. Remove from the oven and set aside.
Place the rolls on a baking sheet or baking dish lined with parchment paper. Without separating the rolls, cut the tops off with a serrated knife and set them aside.
12 Sweet Hawaiian Rolls
Lay 6 slices of mozzarella cheese on the bottom layer of rolls.
6 slices of mozzarella cheese
Spread ½ cup of marinara sauce over the cheese.
4 ounces marinara sauce
Arrange the meatballs evenly over the sauce, ensuring there will be one meatball per slider.
Pour another ½ cup of marinara sauce evenly over the meatballs.
4 ounces marinara sauce
Arrange the remaining slices of cheese over the meatballs.
6 slices of mozzarella cheese
Lay the tops of the rolls gently on top of the final cheese layer.
Brush the melted butter over the tops of the sliders and sprinkle the remaining garlic powder, Italian herbs, and Parmesan cheese evenly over the top.
0.5 teaspoon garlic powder, 2 Tablespoons butter, 0.5 teaspoon dried Italian herbs
Bake the sliders in the preheated oven for about 14 minutes or until the tops are golden brown and the cheese is fully melted. Top with parsley, if desired.
Fresh parsley
Serve the sliders warm with the leftover marinara sauce for dipping.

Notes

Storing: Store leftover meatball sliders in an airtight container for up to 3 days. You can reheat them in the oven so the buns stay soft and the cheese melts evenly. Wrap your sliders tightly in plastic wrap and then a layer of foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat them covered with foil until warmed through
Avoid overmixing: Mix the ground beef gently in a large bowl so the homemade meatballs stay tender instead of dense.
Portion evenly: Use evenly sized small meatballs so all 12 meatballs cook at the same rate and reach a safe internal temperature.
Line the pan: Line the baking sheet with parchment to prevent sticking and make cleanup quick.
Easy on the sauce: Be careful not to add too much sauce to the tops of the meatballs or you could end up with soggy sliders. You'll use some of the sauce as a dipping sauce.
Meatball shortcut: If you must, you can use frozen meatballs and skip to step 4, but homemade is really the best for this recipe.

Nutrition