Go Back

Meatball Sliders on Hawaiian Rolls

Meatball sliders on Hawaiian rolls bring tender, Parmesan-seasoned meatballs, marinara, and melted mozzarella together in a soft pull-apart sandwich. Bake them until the cheese melts and the roll tops turn lightly golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 37 minutes
Resting 5 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef 85% lean
  • 0.33 cup Italian-style breadcrumbs
  • 1 egg large
  • 0.25 cup milk
  • 0.25 cup Parmesan cheese grated
  • 1 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the sliders
  • 1 package (12-count, 12 oz) Hawaiian sweet rolls
  • 1 cup marinara sauce
  • 6 oz low-moisture mozzarella cheese shredded
  • 2 tbsp unsalted butter melted
  • 0.5 tsp garlic powder

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

Make the meatballs
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Gently mix the ground beef, breadcrumbs, egg, milk, Parmesan, garlic, Italian seasoning, salt, and pepper in a large bowl until just combined.
  4. Shape the mixture into 12 meatballs and place them on the baking sheet.
  5. Bake for 15–18 minutes, until the centers reach 160°F on an instant-read thermometer.
Assemble and bake the sliders
  1. Reduce the oven temperature to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Slice the rolls horizontally as one slab and place the bottom half in the dish.
  4. Warm the marinara in a 2-quart saucepan over medium-low heat.
  5. Add the meatballs and simmer for 3–5 minutes, turning them gently to coat.
  6. Arrange the meatballs over the roll bottoms and spoon the remaining sauce evenly over them.
  7. Sprinkle with mozzarella and place the roll tops over the cheese.
  8. Stir the melted butter and garlic powder together.
  9. Brush the butter mixture over the roll tops.
  10. Cover loosely with foil and bake for 10 minutes.
  11. Uncover and bake for 5–8 minutes, until the cheese is melted and the tops are lightly golden.
  12. Let the sliders rest for 5 minutes before separating and serving.

Notes

For tender meatballs, mix just until combined. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended after assembly because the rolls can become soggy. For a gluten-free swap, use gluten-free breadcrumbs and rolls.