Baked Meatball Sliders
These Baked Meatball Sliders are delicious miniature sandwiches stuffed with meatballs, marinara sauce and cheese and baked to perfection.
There’s nothing better than finger food! These little baked meatball sliders can be picked up and eaten in just a few bites. They’re a great choice to serve at a party or for munching on any football Game Days or other days. And the best part is that they’re kid friendly too!
- ground beef
- Italian breadcrumbs
- grated Parmesan cheese
- Italian seasoning
- slider buns
- marinara sauce
- mozzarella cheese
- olive oil
- garlic powder
How to make meatballs:
You will need twelve meatballs for making these baked meatball sliders. Add the ground beef, egg, breadcrumbs, Parmesan, dried Italian herb seasoning, salt, and black pepper to a large bowl. Use your hands to combine. Divide the meat mixture into 12 equal portions and roll each into a ball. Arrange the meatballs 1 to 2 inches apart on a foil-lined baking tray. Bake until they’re fully cooked, about 12 minutes.
How to assemble Baked Meatball Sliders:
- As one unit, slice the slab of rolls in half horizontally. You can do this if you buy slider buns that are all stuck together (like King’s Hawaiian rolls). Place the bottom half of the rolls on the prepared tray. If you buy buns that are loose, just put the bottom buns on the tray.
- Spread marinara sauce on top.
- Place a cooked meatball on top of each bun.
- Spoon a little more marinara sauce on top of each meatball.
- Place sliced mozzarella cheese on top of the meatballs.
- Place the tops of the buns on top.
In a small bowl, mix olive oil, melted butter, Italian seasoning and garlic powder. Brush this sauce on top of the buns.
Cover the rolls with foil and bake for about 20 minutes- until the cheese is melted and everything has heated through. You may wish to put them under the broiler at the end to get the tops of the buns toasty.
Serve baked meatball sliders with additional marinara sauce for dipping.
If you’re having a party where you want to display a lot of sliders, be sure to make my Philly Cheese Steak Sliders and Gameday Sliders too. Baked meatball sliders are hot and gooey with the melted cheese. They’re like eating a really good meatball sandwich in miniature form. If you have kids, they’ll love eating these for dinner too. Enjoy!
Baked Meatball Sliders
- 1 pound lean ground beef
- 1 large egg
- ½ cup Italian seasoned breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- One 12-count package slider buns
- 1 cup marinara sauce, divided
- 8 ounces sliced mozzarella cheese
- 1 tablespoon extra virgin olive oil
- 1 tablespoon salted butter, melted
- 1½ teaspoons dried Italian seasoning
- ½ teaspoon garlic powder
- Preheat the oven to 400F. Line a baking tray with foil and lightly spray with olive oil cooking spray.
- Add the ground beef, egg, breadcrumbs, Parmesan, Italian seasoning, salt, and black pepper to a large bowl. Use your hands to combine. Divide the meat mixture into 12 equal portions and roll each into a ball. Arrange the meatballs 1 to 2 inches apart on the prepared baking tray.
- Bake the meatballs until they’re fully cooked, about 12 minutes.
ASSEMBLE THE SLIDERS:
- Preheat the oven to 350F. Line a large baking tray or 9 by 13-inch casserole dish with foil and spray the bottom with cooking spray.
- As 1 unit, slice the rolls in half horizontally. You can do this if you buy slider buns that are all stuck together. Place the bottom half of the rolls on the prepared tray. If you buy buns that are loose, just put the bottom buns on the tray.
- Spread ¾ cup of marinara sauce on the rolls, and then place the meatballs on top (1 per roll). Spoon the remaining marinara on top. Arrange the sliced cheese on top of the sauce. Place the top half of rolls on the cheese.
- In a small bowl, mix together the olive oil, melted butter, Italian seasoning, and garlic powder. Brush this on top of the rolls.
- Cover the rolls with foil and bake until they’re warm throughout and the cheese is melted, about 20 minutes. If needed, broil after baking to brown the tops. Serve warm.