Description
You’ll love the layers in these meatball sliders! Hawaiian rolls, saucy meatballs, and melty cheese. Yum! (New and improved recipe!)
Ingredients
Units
Scale
- 15 oz. can crushed tomatoes
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 12 frozen Italian meatballs (about 1 1/2 - 2 inches in size)
- 12 oz. Hawaiian-style sweet rolls
- ~4 oz. Provolone cheese slices
- 1/2 tsp. garlic salt
Instructions
- Preheat oven to 375 degrees F.
- While the oven is preheating, heat a skillet over medium heat. Add crushed tomatoes, Italian seasoning, and garlic powder, and stir to combine. Add in meatballs and cook according to package instructions, until meatballs are cooked through and hot.
- Prep slider buns. Cut the middle third of the bun out, forming four rows of openings for the slider fillings. Place buns on a foil-lined baking sheet.
- Place half or third slices of cheese in the bottom of the buns so they can cradle the meatballs and help prevent the bun from getting too soggy. Place a meatball in each bun. Top with more slices of cheese to cover the meatballs.
- Sprinkle garlic salt and bake for 15-18 minutes. Sprinkle with grated Parmesan and red pepper flakes if desired, and serve immediately.
Notes
- Storage: These are best served immediately. Store leftover meatballs and sauce separately for up to 3 days and reheat before assembling fresh sliders.
- Ingredient notes: 80/20 ground beef provides the best flavor balance, but 85/15 works if you prefer leaner options.
- Prep ahead: Make meatballs up to 1 day ahead and reheat in sauce before assembling sliders.
- Helpful tools: A cookie scoop helps make uniform meatball sizes, and a rimmed baking sheet prevents overflow.
- Serve with: Chips, pickle spears, pasta salad, or as part of a larger game day spread with wings.