These smashed meatball sliders solve the classic slider problem: meatballs that roll right out of the bun and onto your plate (or worse, your shirt). By smashing the meatballs on the griddle, you get all the flavor of traditional meatball subs in a compact, easy-to-eat format that actually stays put.
The smashing technique creates crispy, caramelized edges while keeping the inside juicy and tender. Topped with melted cheese, marinara sauce, and fresh basil on soft slider buns, these handheld favorites work perfectly for parties, game day gatherings, or casual weeknight dinners.
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Table of contents
Easy Smashed Meatball Sliders
Perfect for birthday parties, game day events, family dinners, or any time you want comfort food that’s easy to serve and eat, these sliders offer something different from the usual burger options. The smashed meatball technique gives you the best of both worlds – the familiar flavors of meatballs and marinara with the convenience of a slider.
You can customize these with your favorite toppings and sauces, from classic Italian herbs to spicy additions. The key is getting that perfect caramelized crust on the meatball while keeping the interior moist and flavorful. Make a big batch because they disappear quickly once people try them.
What You’ll Need
- Pork Mince
- Beef Mince
- Bread Crumbs
- Minced Garlic
- Bbq Rub
- Egg
- Bread rolls
- Butter
- Marinara sauce
- Fresh basil
How to Make Smashed Meatball Sliders
Step 1: Make the Meatball Mix
Add the bread crumbs, minced garlic, BBQ rub, and egg to a large mixing bowl. Mix until well combined and then let stand for 5 minutes.
Then add the ground pork and ground beef and mix thoroughly. If the meatballs are too dry, add another egg and more bread crumbs. Next, form the ground meat into 3-4 oz meatballs.
Place all the meatballs in the fridge to set for 30 minutes. Preheat your smoker to 300°F, which is medium-low heat.
Step 2: Cook the Meatballs
Heat the griddle to about 400-425°F. Place the meatballs on the griddle and cook for about 60-90 seconds. Then, flip the balls over to the other side. Use your spatula to press down each meatball to gently flatten it. You want the meatballs to be about 1/3″ to 1/2″ thick.
Don’t press the meatballs too thin, as they may start to crumble.
Let the meatballs cook on the first side for about 4-5 minutes. When you start to see a crust on them, you can flip them and cook until they reach an internal temperature of at least 160°F.
Step 3: Assembling the Sliders
Start by toasting the slider buns in butter until they’re lightly golden. Then, remove them from the heat.
While the meatball patties are cooking, place smaller cheese slices on them and let them melt. Once the cheese is melted, remove the cooked meatballs from the heat.
Next, assemble the meatball sliders. Spread warm marinara sauce on the top and bottom of the toasted buns and sprinkle chopped basil for garnish. Finally, place the cooked meatballs between the buns and serve your delicious sliders while still warm!
How To Store Leftovers?
Leftover meatballs can be stored in an airtight container in the fridge for 3-4 days. However, it’s best to assemble the sliders closer to the time of serving.
What Temperature to Cook the Meatballs At
The meatballs should be cooked at about 300°F. Heat the griddle to this temperature before starting to cook. You want to ensure they are at an internal meat temperature of 165°F before removing them from the smoker.
The meatballs should take around 35-45 minutes to finish cooking.
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What To Serve With Meatball Sliders 🥪🔥
Here are some sides and other appetizers I like to serve with these sliders:
🥒 Smoked Pickles
🧀 Smoked Mac and Cheese With Bacon
Here are some more sides to serve with your meatball sliders
More Appetizers to Serve With Meatball Sliders 🥪🔥
🌽 Grilled Cornbread
🥓 Smoked Pig Shots
🥗 Masters Egg Salad
🥨 Smoked Cheez-Its
🍗 Traeger Buffalo Chicken Dip
🧄 Smoked Onion Bombs
🍢 Game Day Crunchy Meatballs
🥩 Brisket Sausage Rolls
🧀 Baked Queso Dip
🥓 Smoked Bacon-Wrapped Jalapeno Poppers
Smashed Meatballs Sliders
Ingredients
Meatballs:
- 1.1 lbs beef mince
- 1.1 lbs pork mince
- ½ cup bread crumbs
- 2 tbsp minced garlic
- 2 tbsp BBQ rub
- 1 egg
Slider:
- 4 sliced Bread rolls
- 1 tbsp Butter
- 2-3 cups of Marinara sauce
- 3-4 leaves of Fresh basil
Instructions
- Add your bread crumbs, minced garlic, BBQ rub, and egg to a large mixing bowl. Mix together until and then let stand for 5 minute.
- Then add the ground pork and ground beef and mix thoroughly. Add another egg if the meatballs are too dry and more bread crumbs if too wet.
- Next, form the ground meat into 3-4 oz meatballs.
- Place all the meatballs into the fridge to set for 30 minutes. Preheat your smoker to 300°F which is a medium-low heat.
- Heat the griddle to about 400-425°F. Place the meatballs down and allow them to start cooking for about 60-90 seconds.
- Then, flip the balls over to the other side. Use your spatula to gently press down on each meatball to flatten them out.
- You want the meatballs to be about 1/3" to 1/2" thick. Don't press the meatballs to thin as they may start to crumble.
- Let the meatballs to cook on the first side for about 4-5 minutes, when you start to see a crust on the meatballs you can flip then and cook until they reach an internal temperature of at least 160°F.
- Start by toasting the slider buns in butter until they’re lightly golden. Then, remove them from the heat.
- While the meatball patties are cooking, place smaller slices of cheese on top of them and let the cheese melt. Once it’s melted, take the cooked meatballs off the heat.
- Next, assemble the meatball sliders. Spread some warm marinara sauce on both the top and bottom of the toasted buns, and add a sprinkle of chopped basil for garnish.
- Finally, place the cooked meatballs between the buns, and serve your delicious sliders while they’re still warm!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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