Meatball Sliders Recipe

The smell of simmering tomato sauce, mingled with savory meatballs, is a guaranteed shortcut to happy faces at my dinner table. In our busy Texas household, where evenings are a whirlwind of soccer practice and homework, these Meatball Sliders are a total lifesaver. I’ve made this recipe countless times in my own kitchen, tweaking it until it’s just right – quick, easy, and undeniably delicious. These little sliders are guaranteed to bring a smile to everyone’s face.

Why This Recipe Works

Meatball Sliders are a home run for busy families, and here’s why:

• Quick and Easy: From start to finish, you’re looking at about 30 minutes – perfect for those hectic weeknights.
• Kid-Approved: Even the pickiest eaters in my family devour these little sandwiches. There’s just something irresistible about mini meatballs and melted cheese.
• Make-Ahead Friendly: The meatballs and sauce can be made ahead of time, making assembly a breeze when you’re ready to eat.
• Portable & Fun: Perfect for potlucks, game day gatherings, or even a fun lunchbox treat.

Ingredients

• 1 pound ground beef (80/20 blend)
• 1/2 cup breadcrumbs (Italian seasoned)
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1/4 cup milk
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (24 ounce) jar marinara sauce
• 12 slider buns
• 6 slices mozzarella cheese, halved

Ingredient Notes

Ground Beef: I prefer using an 80/20 blend of ground beef for the meatballs because it has enough fat to keep them moist and flavorful without being greasy. You can also use ground turkey or ground chicken if you prefer, but the meatballs may be a bit drier. I haven’t tested this recipe with plant-based alternatives.

Breadcrumbs: I use Italian-seasoned breadcrumbs for extra flavor, but plain breadcrumbs will also work. You can easily make your own breadcrumbs by pulsing stale bread in a food processor.

Marinara Sauce: Use your favorite jarred marinara sauce. I often reach for a classic tomato basil flavor, but feel free to experiment with different varieties. You can even use homemade marinara sauce if you have some on hand.

Slider Buns: Hawaiian rolls are a popular choice for sliders, but any small, soft bun will work. Potato rolls are also a great option.

Step-by-Step Instructions

1. Step 1: Prepare the Meatball Mixture. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, milk, Italian seasoning, garlic powder, salt, and pepper. Gently mix with your hands until everything is just combined. Don’t overmix, or the meatballs will be tough.
2. Step 2: Form the Meatballs. Roll the meat mixture into small, 1-inch meatballs. I find it easiest to use a small cookie scoop to ensure they are all uniform in size.
3. Step 3: Brown the Meatballs. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. They don’t need to be cooked all the way through at this point, as they will finish cooking in the sauce.
4. Step 4: Simmer in Sauce. Pour the marinara sauce over the meatballs in the skillet. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. My family loves when the sauce gets a bit thicker, coating each meatball perfectly.
5. Step 5: Assemble the Sliders. Preheat your oven’s broiler. While the oven is preheating, split the slider buns in half. Place the bottom halves of the buns on a baking sheet. Place 2 meatballs on each bun.
6. Step 6: Add Cheese & Broil. Top each slider with a half slice of mozzarella cheese. Place the baking sheet under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Keep a close eye on them to prevent burning!
7. Step 7: Serve. Remove the sliders from the oven and top with the other halves of the buns. Serve immediately. These are best enjoyed warm!

Storage & Meal Prep

Storage: Leftover Meatball Sliders can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked meatballs and sauce separately for up to 2 months. Let the meatballs and sauce cool completely before freezing.

Reheating: To reheat the sliders, wrap them in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave them for 30-60 seconds, but the buns may become a bit soggy.

Make-Ahead: The meatballs and sauce can be made up to 2 days ahead of time. Store them separately in the refrigerator and combine them when you’re ready to assemble the sliders. This is a great way to save time on busy weeknights!

Batch Prep: Double or triple the recipe and freeze the extra meatballs and sauce in individual portions for quick and easy meals later on.

Substitutions & Variations

Gluten-Free: Use gluten-free breadcrumbs and gluten-free slider buns to make this recipe gluten-free.

Dairy-Free: Omit the Parmesan cheese from the meatball mixture and use a dairy-free mozzarella cheese alternative on the sliders.

Spicy: Add a pinch of red pepper flakes to the meatball mixture or the marinara sauce for a little kick. My husband is a huge fan of adding a dash of hot sauce to his sliders as well.

Garlic Bread Sliders: Before assembling the sliders, spread the cut sides of the buns with garlic butter and toast them in the oven for a few minutes until golden brown.

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare the meatballs and sauce up to 2 days in advance. Store them separately in the refrigerator and combine when you’re ready to assemble the sliders. This saves so much time on busy weeknights!

How do I know when the meatballs are done?

The meatballs are done when they are cooked through and no longer pink in the center. You can use a meat thermometer to check the internal temperature, which should be 160°F (71°C).

Can I use ground turkey instead of ground beef?

Yes, you can substitute ground turkey or ground chicken for ground beef. The meatballs may be a bit drier, so you may want to add a tablespoon or two of olive oil to the mixture.

How do I store leftovers?

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

Are these sliders kid-friendly?

Absolutely! These sliders are a hit with kids of all ages. The mini size and cheesy topping make them extra appealing. You can even get the kids involved in making them – they’ll love rolling the meatballs!

Can I freeze the meatballs?

Yes, you can freeze the cooked meatballs and sauce separately for up to 2 months. Let them cool completely before freezing. When ready to use, thaw them overnight in the refrigerator and reheat them in a skillet or the oven.

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