Meatball Sliders
These 10-ingredient Meatball Sliders are a crowd-winning appetizer that come together so easily you'll want to make them for every party.
Servings: 9 servings
Calories: 275kcal
Ingredients
Homemade Meatballs
- 1 pound ground beef
- ¼ cup panko bread crumbs or crushed crackers
- 2 tablespoons grated parmesan cheese
- 1 teaspoon garlic powder or 1 minced garlic clove
- 2 tablespoons milk
- 1 large egg beaten
- 1 teaspoon seasoning salt or salt and black pepper
Sliders
- 10 ounce package King's Hawaiian Original Sweet Pre-Sliced Slider Buns
- 1 cup marinara sauce
- 8 ounces shredded mozzarella cheese
- 2 tablespoons melted butter
- ½ teaspoon garlic powder or 1 minced garlic clove
- ½ teaspoon dried Italian seasoning
Instructions
Homemade Meatballs
- In a medium bowl, combine ground beef, bread crumbs, parmesan cheese, garlic, milk, egg, Italian seasoning, and seasoning salt or salt and black pepper. Mix just until combined.
- Roll the mixture into 2-inch balls and place in a single layer on an aluminum foil lined baking sheet pan.
- Bake at 350°F 18-20 minutes or until golden brown with an internal temperature of 160°F reached. They will reach the recommended 165°F once assembled and baked with the sliders. If baking to consume immediately, bake 22-24 minutes for 165°F to be reached.
Sliders
- Slice the baked meatballs in half and place in a medium bowl. Pour marinara sauce on top, and gently toss until evenly coated.
- Assemble the sliders in a 9x9-inch baking dish starting with the bottom halves of the rolls, followed by half of the mozzarella, then the coated meatballs and sauce.
- Add the remaining mozzarella cheese, then the tops of the slider buns.
- In a small bowl, mix melted butter, garlic, and Italian seasoning. Brush the mixture over the tops of the rolls.
- Cover the baking dish with aluminum foil and bake 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and the tops of the rolls are golden brown.
- Remove from the oven and cool slightly. If desired, garnish with snipped fresh basil or parsley. Serve warm.
Video
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to 2 days. We recommend you store the meatballs separately from the bread and then assemble a slider and toast in the oven until the cheese is melted and bread is warmed before eating again. You can freeze any leftover meatballs for up to 2 months. Just thaw overnight in the fridge or on the counter for a few hours and reheat on the stove until completely warmed through.Expert Tips
- Don’t overwork the meat mixture. This will lead to tough meatballs, just gently mix before scooping and baking.
- Save time with Frozen Meatballs. Don't have time to make meatballs from scratch? No problem! You can use your favorite frozen meatballs instead. Beef, pork, chicken, turkey meatballs or even plant-based meatballs, it's up to you. Just bake them a couple minutes below the package directions as they'll finish the cook time once the sliders are assembled and baked.
- Cut the meatballs in half for easy eating. We’ve found the solution to meatballs falling out of a meatball sandwich! Simply cut them in half before layering on the bread. This makes them bite-sized and keeps them from falling out of the slider layers.
- Be sure to cover the sliders with foil during the first part of baking. This prevents the bread from toasting and drying out too much. You’ll just want to toast the bread at the end of baking right before serving.
- Use your favorite jarred sauce. We call for marinara sauce, but you can use whatever jarred red sauce you love from the store for ease. Pizza sauce works great as well!
Nutrition
Calories: 275kcal | Carbohydrates: 19g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 640mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 3mg
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