Meatball sliders on Hawaiian rolls are a crowd-pleasing appetizer or fun family dinner that always delivers. These little sandwiches are flavorful, cheesy, easy to prep, and baked until golden and melty.
Juicy homemade meatballs are coated in marinara, topped with mozzarella and Parmesan, and tucked into soft and sweet Hawaiian rolls coated in butter.
This easy recipe makes 12 Hawaiian roll meatball sliders and comes together in about 45 to 50 minutes, making it a great option for game day, casual dinners, or feeding a hungry crowd. Serve them on a party platter or bring them along to your next potluck.
Kelsey's Recipe Highlights
- Family favorite: Pull-apart meatball sliders are kid-friendly and perfect for casual meals and parties.
- Freezer-friendly: Make a batch of meatballs and freeze them for quick slider assembly later.
- Customizable: Easy to swap proteins (check out my chicken meatball recipe), add toppings, or use different rolls.
Jump to:
Ingredients
For the meatballs:
- Panko breadcrumbs: Light, flaky Japanese-style breadcrumbs that stay crisp and give the meatballs a tender texture without getting dense.
- Milk: Makes the breadcrumbs and the meatballs extra moist.
- Ground beef: Use 80/20 or 85/15 for flavor and juiciness.
- Parmesan cheese: I recommend freshly grated parm.
- Egg: Binds everything together.
- Garlic: Freshly minced for maximum flavor.
- Seasoning: Dried parsley, salt, pepper, onion powder, and Italian seasoning
For the sliders:
- Hawaiian rolls: Slightly sweet and soft, Hawaiian sweet rolls are usually found near the bakery section.
- Marinara sauce: A classic tomato-based pasta sauce.
- Mozzarella cheese: Melts beautifully for that gooey, stretchy finish.
- Parmesan cheese: Adds richness and a little saltiness.
- Butter, garlic powder, dried parsley: Brushed on the tops for a flavorful golden crust.
See the recipe card for quantities.
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the panko breadcrumbs and milk. Allow to sit for 2-3 minutes.
Add the ground beef, Parmesan cheese, egg, garlic, parsley, salt, pepper, onion powder, and Italian seasoning. Mix with your hands until just combined—don’t overwork the mixture.
Roll the mixture into 12 evenly sized meatballs and place them on a parchment-lined baking sheet. Bake the meatballs for 15-18 minutes, or until fully cooked, 160ºF (71.1ºC).
Remove the Hawaiian rolls from their pack but do not separate them. Slice the rolls in half horizontally with a long serrated knife, keeping the tops and bottoms connected as two large sheets. Arrange the bottom halves of the slider buns in your baking dish (9x13 or slightly smaller).
Spread ½ cup of the marinara sauce over the bottom half of the buns. Place a meatball on each bun and evenly spoon the remaining marinara sauce over the top.
Sprinkle shredded mozzarella and Parmesan cheese over each meatball.
Mix melted butter with garlic powder and dried parsley. Place the top halves of the buns on the sliders, then brush the garlic butter mixture over the top of the rolls.
Bake for 10-12 minutes, or until the cheese is melted and the tops are golden brown.
Kelsey's Top Tips
- Don’t overmix the meat mixture. Gentle mixing keeps the texture tender.
- Use a serrated knife to slice the rolls cleanly. Don't squish the bread, just hold gently and let the knife do the work.
Substitutions
- Ground beef: Try ground turkey, chicken, pork, or a combination. Note that cooking temps vary for different types of meat. Try my chicken meatballs or my turkey meatballs. If you like to keep things quick and easy, you can also use store-bought meatballs though they will be slightly smaller in size.
- Parmesan: Romano or asiago can be substituted.
- Mozzarella: Use provolone slices or shredded Monterey Jack.
- Hawaiian rolls: Sub with slider buns or any soft dinner roll of a similar size.
Equipment
- Large mixing bowl - To make the meatballs
- Baking sheet lined with parchment paper - To bake the meatballs
- Serrated knife - To cut the Hawaiian rolls in half
- 9x13 baking dish - To bake the sliders (or a slightly smaller baking dish)
- Pastry brush - To coat the buns in butter
These are a staple in our house.
You guys know I don’t always cook from scratch—but in this case, it’s worth it. Making the meatballs myself means I can shape them to the perfect size for sliders, so you get just the right bite every time. Frozen meatballs are usually too small, but these come out just right.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
📖 Recipe
Meatball Sliders on Hawaiian Rolls
Video
Ingredients
For the meatballs
- ⅓ cup seasoned Panko bread crumbs
- 2 tablespoons milk
- 1 pound ground beef
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
For the sliders
- 12 slider buns or Hawaiian rolls
- 1 ½ cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
Make the meatballs
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the panko bread crumbs and milk. Allow to sit for 2-3 minutes.
- Add the ground beef, Parmesan cheese, egg, garlic, parsley, salt, pepper, onion powder, and Italian seasoning to the mixing bowl. Mix with your hands until just combined—don’t overwork the mixture.
- Roll the mixture into 12 evenly sized meatballs and place them on a parchment-lined baking sheet. Bake the meatballs for 15-18 minutes, or until fully cooked, 160ºF (71.1ºC).
Slider assembly
- Remove the Hawaiian rolls from their pack but do not separate them. Slice the rolls in half horizontally with a long serrated knife, keeping the tops and bottoms connected as two large sheets. Arrange the bottom halves of the slider buns in your baking dish (9x13-inch or slightly smaller).
- Spread ½ cup of the marinara sauce over the bottom half of the buns. Place a meatball on each bun and evenly spoon the remaining marinara sauce over the top.
- Sprinkle shredded mozzarella and Parmesan cheese over each meatball.
- Mix melted butter with garlic powder and dried parsley. Place the top halves of the buns on the sliders, then brush the butter mixture over the tops of the buns.
- Bake for 10-12 minutes, or until the cheese is melted and the tops are golden brown.
Notes
Nutrition
Storage
Store leftover sliders in an airtight container in the fridge for up to four days. Reheat them wrapped in foil at 350ºF for 10 to 15 minutes.
You can also freeze the baked meatballs or fully assembled sliders. Wrap individually and store in a freezer-safe container for up to three months. Reheat from frozen or thaw overnight in the fridge.
FAQ
Yes, the meatballs can be frozen either raw or cooked. For raw meatballs, place them on a parchment-lined baking sheet and freeze until solid, then transfer them to an airtight container or freezer bag. They can be cooked directly from frozen, with a few extra minutes added to the baking time. For cooked meatballs, let them cool completely before freezing. Store in an airtight container or bag, and thaw in the refrigerator overnight or reheat in marinara sauce.
You can prepare the meatballs up to 2 days in advance. Store them in an airtight container in the refrigerator. Assemble the sliders just before baking to keep them fresh.
Food safety
- Wash your hands thoroughly: Always wash with warm, soapy water before and after handling raw meat to prevent cross-contamination.
- Use separate cutting boards and utensils: Keep raw meat tools separate from those used for produce or cooked food.
- Cook to the proper internal temperature: Use a meat thermometer to ensure ground beef reaches 160ºF (71.1ºC) for safe consumption.
Related
If you like this meatball sliders recipe, you have to check out more recipes for entertaining and potlucks:
Julie says
I’ve made this recipe three times now! A keeper, for sure!
Kelsey Smith says
Love to hear that! Thanks for stopping back by to leave a review, I appreciate it.
Kelsey Smith says
I know you all will love my recipe. Tell me what you think!