Meatball Sliders on Hawaiian Rolls
Easy meatball sliders on Hawaiian rolls made with homemade meatballs, marinara sauce, and melted cheese are the perfect appetizer or dinner.
Servings: 12 sliders
Calories: 245kcal
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.
Video
Notes
Make-Ahead Tips: You can make the meatballs up to two days in advance and store them in the refrigerator. They can also be frozen after baking, just cool completely, then freeze in a single layer before transferring to a container or bag. When you're ready to assemble, reheat the meatballs in marinara and proceed with the recipe.
Storage: Store leftover sliders in an airtight container in the refrigerator for up to four days. To reheat, wrap in foil and warm in a 350°F oven for 10 to 15 minutes. Fully assembled sliders can also be frozen individually; reheat from frozen or thaw overnight before baking.
Nutrition
Calories: 245kcal | Carbohydrates: 18g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 580mg | Potassium: 238mg | Fiber: 1g | Sugar: 5g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 1mg
