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A dish of delicious meatball sliders with melted cheese is presented, with one slider being lifted to reveal its cheesy texture. The crispy-topped sliders are nestled in a rectangular pan, perfectly capturing the essence of comfort food.

Meatball Sliders

Author: Mandy Applegate
These meatball sliders pack all the best flavors—juicy meatballs, melty mozzarella, and buttery garlic rolls—into a fun, handheld treat. Perfect for busy weeknights, game-day spreads, or a crowd-pleasing appetizer, they’re as easy to make as they are to devour. With simple ingredients and just a little prep, these sliders are guaranteed to impress every time!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: Italian
Keyword: meatball sliders
Servings: 12
Calories: 214kcal

Ingredients

For the meatballs:

  • 1 pound lean ground beef
  • Salt and pepper to taste
  • 2 teaspoons onion powder
  • 1 clove garlic minced
  • 1 tablespoon dried Parsley flakes
  • 1 tablespoon chopped fresh parsley
  • 1 egg
  • ½ cup breadcrumbs
  • ½ cup parmesan cheese
  • 2 cups marinara sauce

To assemble:

  • 12 pack Hawaiian rolls or slider buns
  • 12 mozzarella cheese slices
  • 2 tablespoons unsalted butter melted
  • 1-2 tablespoons grated parmesan cheese
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Video

Instructions

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, combine ground beef, salt, pepper, onion powder, garlic, parsley, water, egg, Parmesan cheese, and bread crumbs. Mix lightly until well combined. Shape into 12 meatballs.
    1 pound lean ground beef, Salt and pepper to taste, 2 teaspoons onion powder, 1 clove garlic, 1 tablespoon dried Parsley flakes, 1 tablespoon chopped fresh parsley, 1 egg, ½ cup breadcrumbs, ½ cup parmesan cheese
  • Grease a heavy skillet and bring to medium-high heat. Cook the meatballs until they are browned on all sides.
  • Without separating the rolls, use a serrated knife to cut them in half horizontally. Place the bottom half of the rolls in a 9x13-inch pan. Spread ½ cup of marinara sauce over the buns.
    2 cups marinara sauce, 12 pack Hawaiian rolls or slider buns
  • Place a meatball on each slider. Spoon another ½ cup of sauce over the meatballs, reserving the remaining sauce for dipping. Layer the slices of cheese on top, then place the top half of the buns on top.
    12 mozzarella cheese slices
  • Brush the top of the sliders with melted butter and sprinkle with grated Parmesan, Italian seasoning and parsley. Bake uncovered for 15 minutes or until the cheese is melted and the buns are golden brown.
    2 tablespoons unsalted butter, 1-2 tablespoons grated parmesan cheese
  • Serve warm and enjoy!

Notes

  • Don’t overmix the meatballs: Gently combine the ingredients to keep them tender and juicy.
  • Pre-browning is key: Browning the meatballs before baking adds an extra layer of flavor you don’t want to miss.
  • Meat: Ground pork, chicken, or even turkey work well instead of beef. You can also mix meats for extra flavor.
  • Marinara sauce: A high-quality sauce makes a big difference, so grab your favorite brand or make your own.
  • Cheese: While mozzarella is classic, provolone, cheddar, smoky gouda, or even a mix of cheeses works beautifully.
  • Add spice: Mix red pepper flakes or chopped chili into the marinara sauce or sprinkle some over the meatballs before baking for a spicy kick.
  • Line your baking dish: A layer of foil makes cleanup a breeze, especially with all that melted cheese!

Storage and Reheating Instructions

  • Fridge: Wrap them tightly in foil or store them in an airtight container. Keep them in the fridge for up to 3 days.
  • Reheat: To reheat, pop them in the oven at 325°F (165°C) until warmed through—this keeps them crispy and fresh!
  • Freeze: To freeze, assemble the sliders but skip the baking. Wrap tightly and freeze for up to 2 months. When ready to enjoy, bake straight from frozen at 350°F (180°C), adding extra time as needed.

Nutrition

Calories: 214kcal | Carbohydrates: 21g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 422mg | Potassium: 282mg | Fiber: 1g | Sugar: 6g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 2mg
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