These Cheesy Italian Meatball Sliders have readers raving: “My family loved these sliders! This is by far the best meatball recipe I’ve tried!” and “[They] have been my “go-to” for Superbowl for a few years now. I make 4 to 6 dozen and the party still want more!”

Readers agree this recipe is “AMAZING!!!!!” because of the “BEST meatballs!” created by an Italian chef! I’ve further perfected the rich, zesty marinara and hollowed-out slider baking technique (no soggy sliders here!) to bring you an easy-to-follow tutorial with step-by-step photos, tips, and tricks for an irresistible, cheesy, saucy game day or party win.

up close of meatball slider with mozzarella cheese and marinara sauce

You will love this Meatball Slider Recipe

This brilliant idea of creating a meatball pocket comes from a Tasty video, but the meatballs and sauce were lacking, so I experimented and crafted this leveled-up version of amazingly tender, flavor-exploding meatballs bathed in aromatic marinara sauce and blanketed with hot, gooey mozzarella cheese. Here’s why you’ll love it:

Self containing pockets: The sliders are self-contained in a hollowed-out roll so everything doesn’t spill out sloppy Joe style. Instead, the sliders are baked together, allowing the flavors to meld and the cheese to get perfectly melty for the ultimate saucy, gooey, cheesy experience.
Ultra juicy, flavor-packed meatballs: The meatball recipe is adapted from an Italian Cookbook so it’s “chef’s kiss” perfection. They are the star of this recipe with their soft and tender texture, an entire ½ cup of freshly grated Parmesan cheese, and the perfect amount of spices.
Gooey, melty cheese layers: A mix of mozzarella and Parmesan melts into every crevice for the ultimate cheesy pull-apart experience.
Perfectly toasted Hawaiian rolls: The soft, slightly sweet rolls are slathered in a buttery garlic-herb mixture and baked to golden perfection which prevents them from becoming soggy.
Shortcut marinara: Marinara Arabbiata, or sugo all arrabbiata in Italian, is a spicy tomato sauce. This one is wonderfully rich, seasoned to perfection, and tastes like it’s been simmering all day but is made in minutes!
Easy yet impressive: Great for parties, game days, or an easy weeknight meal that feels indulgent.
Make-ahead friendly: Prep the meatballs and sauce in advance for quick assembly and baking.

pulling a meatball slider away from the tray with a string of goeey mozzarella cheese

Meatball Sliders Recipe ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

FOR THE sliDers:

Hawaiian Sweet Rolls: Their soft, slightly sweet flavor perfectly complements the savory meatballs, marinara, and cheese while staying light and fluffy. I recommend a 12-count King’s Hawaiian brand package for the best taste and texture.
Garlic Butter: A mixture of melted butter, olive oil, dried parsley, and garlic powder infuses the rolls with flavor.
Mozzarella: Provides a creamy, melty layer that perfectly blankets the meatballs, adding a rich, gooey texture to every bite. Purchase a block and shred the cheese yourself.

FOR THE meatballs:

Ground beef: Choose lean ground beef which helps the meatballs hold their shape while staying juicy. Use this recipe for turkey meatballs.
Breadcrumbs: Look for Italian seasoned breadcrumbs to add flavor and structure and ensure tenderness by absorbing moisture.
Parmesan cheese: Enhances the umami richness and provides a savory depth. Use freshly grated for the best flavor and texture.
Onion: Finely diced for a subtle sweetness and extra moisture.
Milk: Just two tablespoons keeps the meatballs soft and prevents them from drying out. Use any type of milk.
Spices: Dried parsley, basil, oregano, rosemary, garlic powder, salt, and pepper infuse the meatballs with complex flavors.
Egg: Binds the meatballs together for the perfect texture.

For the marinara:

Fire-roasted diced tomatoes: Adds a smoky depth and natural sweetness. You’ll find these next to the traditional tomatoes.
Tomato sauce: Creates a smooth, rich base for the sauce.
Sugar: Balances the acidity of the tomatoes.
Spices: Garlic powder, onion powder, dried rosemary, dried oregano, dried basil, dried thyme, salt, and pepper add layers of bold, aromatic flavors for a well-rounded sauce.

a tray of Italian Meatball Sliders with marinara, mozzarella and fresh parsley

How to Make Meatball Sliders

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Instead of slicing the Hawaiian rolls in half like most slider recipes, we cut out a circle in the top of each slider.

showing how to make meatball sliders by cutting the tops out of Hawaiian rolls

2. To remove the hole filling, I find it easiest to press down on the dough hole you’ve just cut and then pull the hole back up. This separates the dough, so as you pull it back out, you are left with a hollow space for the meatball.

showing how to make meatball sliders by hollowing out Hawaiian rolls

Next, we whisk together butter with some dried parsley and garlic powder and envelop the inside and outside of the rolls. Feel free to use fresh garlic and parsley (you’ll need 3X the mount of dried) but I prefer dried for more even distribution.

showing how to make meatball sliders by buttering the inside of Hawaiian rolls with butter, parsley and garlic

We bake for 10 minutes to achieve beautifully toasted butterygarlic bread flavor and texture. This toasting also helps our sliders from becoming soggy even after becoming saucy with marinara-smothered meatballs.

showing how to make meatball sliders by baking Hawaiian rolls until golden

5. Meanwhile, simmer the Marinara Arrabbiata ingredients in a medium saucepan for 5 minutes.

6. Make the meatballs by whisking the egg in a large bowl, then combining it with the remaining ingredients. Using clean hands, gently mix everything until well-blended. Be careful not to overmix or your meatballs will be tough. Roll dough into 12 equal meatballs.

7. Sear the meatballs in a skillet, then add the Marinara Sauce so it doesn’t spit and splatter. Gently coat meatballs in sauce.

8. Place each meatball and some sauce into each bread hole (the entire meatball will not fit in the hole—only the bottom of the meatball will sit in the hole). Top the meatballs with more sauce.

showing how to make meatball sliders by stuffing Italian meatballs into Hawaiian rolls

9. Then evenly top with mozzarella.

showing how to make meatball sliders by topping meatballs with cheese

10. Bake for 5-10 minutes to achieve ooey gooey cheesiliciousness.

showing how to make meatball sliders by baking sliders until cheese melts

far away view of meatball sliders on Hawaiian buns

TIPS for making Best Meatballs for Meatball Sliders

Don’t overmix: Gently mix the ingredients until just combined to keep the meatballs tender. Overworking the mixture can make them dense and tough.
Make uniform meatballs: I find it easiest to keep dividing the mixture in half, then in half again until I have 12 equal portions.
Preheat the skillet properly: Ensure the skillet and oil are hot before adding the meatballs to get a beautiful sear without sticking.
Make it less spicy: Marinara Arabbiata does have a kick of heat, so if you don’t like heat or want to make this extra kid-friendly, reduce the red pepper flakes to ¼ teaspoon. I used ½ teaspoon, and it was perfect for my medium spicy palate, subdued by all the cheese and cocoon of garlicky rolls.
Carefully add the sauce: The skillet will be hot, so very carefully add the sauce so it doesn’t spit and splatter on you.
Don’t panic: The entire meatball will not fit in the hole—only the bottom will sit in the hole.
Shortcut: You may substitute with jarred marinara if you are in a pinch, but I guarantee this homemade version is super simple and way better and about to become your go-to marinara for everything.

top up close view of best meatball slider on a Hawaiian roll

How to Prep Meatball Sliders in Advance

These Cheesy Italian Meatball Sliders are best served right away while the cheese is still melty but they also make delicious leftovers. If you are looking to make them in advance for a party or dinner, you can do most of the prep ahead and then just assemble when ready to serve.

Rolls: Can be prepped entirely. Just be sure to let them cool after toasting then store in their original packaging so they don’t get stale.
Marinara Sauce: Can be made and refrigerated, then warmed before assembling.
Meatballs: Can be rolled up to 24 hours ahead, covered with plastic wrap and refrigerated. Bring to room temperature before cooking.
Cheese: You can have all your cheese shredded and ready to go!

up close view of pulling an Italian meatball sliders on Hawaiian roll away from tray with gooey cheese

How to serve Meatball Sliders on Hawaiian Rolls

For parties or game day: Arrange on a platter with extra marinara sauce for dipping and let guests grab their own.
Family-style dinner: Place the entire batch on a cutting board and slice into individual sliders for easy serving.
With extra toppings: Offer shredded Parmesan, red pepper flakes, or fresh basil for added flavor.
As a grab-and-go option: Wrap individually in foil to keep warm for easy serving at picnics or potlucks.
As a main dish: Serve with a side salad, roasted vegetables, or a simple pasta salad for a complete meal. Here are some favs:
Salad: Caesar salad, garden salad, Mediterranean salad, or green bean salad
Pasta Salad: Italian pasta salad, Caesar pasta salad, bacon pea pasta salad
Veggies: Roasted Asparagus, Roasted Broccoli or Sautéed Brussels Sprouts
Bread: Crusty bread, garlic bread, or garlic breadsticks
Fruit: Berry salad, winter salad, or fruit salad

LOOKING FOR MORE MEATBALL RECIPES?

Honey Buffalo Meatballs
Italian Meatballs
Cranberry Meatballs
Korean Meatballs
Greek Meatballs
Parmesan Meatballs
Swedish Meatballs

meatball slider on a Hawaiian roll with a bite taken out of it with cheese and marinara

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Total Time: 40

Prep Time: 25

Cook Time: 15

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Ingredients

1 package Hawaiian Sweet Rolls
3 tablespoons butter, melted
2 tablespoons olive oil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese

Meatballs

1 large egg
1 pound lean ground beef
1/2 cup Italian seasoned breadcrumbs
1/2 cup freshly finely grated Parmesan cheese
1/2 cup diced onion
2 tablespoons milk
1 tsp EACH dried parsley, dried basil, garlic powder
1/2 tsp EACH dried oregano, dried rosemary, salt, pepper

Marinara Arrabbiata

1 14.5 oz. can fire roasted diced tomatoes, not drained
1 15 oz. can tomato sauce
1-2 teaspoons sugar to taste
1 tsp EACH garlic powder, onion powder, dried basil
1/2 tsp EACH salt, pepper
1/4 tsp EACH dried thyme, dried rosemary
1/4-1/2 teaspoon crushed red pepper flakes

Instructions

Preheat oven to 350°F.
Cut a large hole into the top of each Hawaiian roll (see above photos) in order to fit a meatball later. Press down on the dough hole and then remove the hole of dough to create a space for the meatball.
Whisk together melted butter, 1 teaspoon dried parsley and ½ teaspoon garlic powder. Brush the insides and outside of the rolls with the butter mixture.
Bake rolls at 350 degrees F for 10 minutes then set aside.
Meanwhile, stir together all of the Marinara Arrabbiata ingredients in a medium saucepan over medium-high heat. Decrease heat to a simmer and cook for 5 minutes then keep warm on low until ready to use, stirring occasionally. Mash tomatoes to reach desired consistency (optional).
Meanwhile, make meatballs by whisking egg in a large bowl. Add all remaining meatball ingredients. Using clean hands, gently mix everything until well-blended. Be careful not to overmix or your meatballs will be tough. Roll dough into 12 equal meatballs.
Add 2 tablespoon olive oil to a large nonstick skillet and heat over medium heat. Add meatballs to skillet and brown on all sides. Once cooked through, remove pan from heat and CAREFULLY add Marinara Sauce so it doesn’t spit and splatter. Gently coat meatballs in sauce.
Place each meatball and some sauce into each bread hole (the entire meatball will not fit in the hole – only the bottom of the meatball will sit in the hole). Top meatballs with more sauce then evenly top with mozzarella. Bake at 350 degrees for 5-10 minutes or until cheese is melted. Garnish with fresh parsley if desired. Best served immediately.

Prep Ahead

You can prep your rolls entirely according to instructions. After baking, let them cool then store in their original packaging so they don’t get stale.
You can make the marinara sauce completely beforehand according to instructions and refrigerate then warm in the microwave or stove before assembling.
For the meatballs, you can roll them all beforehand and store in the refrigerator. For the moistest meatballs, I suggest cooking them when ready to assemble so they are not “cooked” twice. They will still be delicious if cooked and reheated but they will be the very best if just cooked and served.
Lastly, you can have all your cheese shredded and ready to go!

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18 Comments

Debbie says

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These are definitely going on the New Year’s Eve menu! I’ve mad your Baked Skillet Meatballs and my boys inhaled them so I know these will be just as good! Thanks for your wonderful recipes – I haven’t made one we haven’t loved yet!

- Jen says
  
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  Thanks for your awesome comment Debbie! I am so happy your family is enjoying my recipes – yay! and I am so glad you’ve made and loved the Skillet Meatballs – they are one of my favs! If you loved those you will definitely love these! Can’t wait for you to make them!
  
Wendy says

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Your recipe looks delicious!! This recipe would be perfect for New Years Day. Love the hollowed out rolls.

- Jen says
  
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  Thank you Wendy! I can’t wait for you to try them! Happy New Year!
  
MaryVance says

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I have made some of your other recipes, and they never fail to be delicious. This looks amazing! I think my brothers will love these sliders!! Is the entire amount of sauce called for in the recipe used to coat and top the meatballs, or is there any left over?

Thank you!

- Jen says
  
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  Hi Mary, You will add the meatballs to the sauce and stir them around and then add the “saucy” meatballs to the sliders. There will still be some sauce left in the pan but not a whole lot – I hope that helps!
  
  - MaryVance says
    
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    Thanks! I ended up halving the sauce (we aren’t real saucy people! ;)), but I think next time I’ll do 3/4 of the full amount. My family loved these sliders! This is by far the best meatball recipe I’ve tried. I tossed the “insides” of the rolls in the same butter mixture and toasted them, and that was amazing also! Thanks for the great recipes! They are becoming family favorites.
    
    - Jen says
      
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      “Best meatball recipe” is quite the compliment, thank you so much for making my day! I’m thrilled these were a hit and tossing the insides of the rolls and toasting them sounds wonderful!
      
Dennis says

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This looks great. What do you do with the bread that you remove from the rolls?

- Jen says
  
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  We just eat it 🙂
  
Gail says

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AMAZING!!!!! Wow this is the best meatball recipe. I thought I made a killer meatball but yours surpassed mine!! My husband loved this recipe and the meatballs as well as I did. I am definitely replacing my recipe with this one. Looking forward to more of your delicious recipes thanks for sharing!!

- Jen says
  
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  Thank you so much for the high praise Gail! I’m thrilled this recipe has become your new go-to favorite!
  
- Michele1L says
  
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  Call me crazy, but I put the “roll-holes” in the food processor, made “bread crumbs” added a pinch of Italian seasoning and used it in the meatballs. I read the recipe and instructions 3 times before making it. So, on the 3rd read, it just popped right out at me! I cut the rolls and prep meatballs the day before.
  Your little meatball sliders have been my “go-to” for Superbowl for a few years now. I make 4 to 6 dozen and the party still want more! Thanks for this delicious little crowd-pleaser!
  
  - Jen says
    
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    That is a brilliant idea! I love that these Meatball Sliders are a repeat staple and huge hit, thank you!
    
Jamie says

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Is there a way you’d recommend keeping these in a crock pot? These look delish for a potluck.

- Jen says
  
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  Hi Jamie, you can transfer the cooked meatballs and sauce to the crockpot after step 7 and keep on the “warm” setting until ready to stuff into the rolls. Enjoy!
  
Jennifer says

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Jen! These look amazing! I was wondering though if you think I can get away doing them with regular hamburger rolls? I couldn’t find any gluten free sliders and I searched everywhere. I just don’t know if it’ll be a big mushy mess. Just wondering what you think!!!

- Jen says
  
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  Hi Jennifer, sorry for the delay as I’ve been playing catchup from vacation! You can absolutely use hamburger rolls but they will be messier – but still delicious!

Meatball Sliders with Hawaiian Rolls

You will love this Meatball Slider Recipe