These meatball sliders have saved me at countless gatherings when I needed something delicious without spending hours in the kitchen. Juicy meatballs are tucked into soft slider buns, covered with your favorite sauce and melted cheese, and then finished with a simple buttery topping that transforms them into something special.
They’re perfect for game days, family dinners, or anytime you need a reliable dish that makes everyone happy. Trust me, you’ll want to keep this recipe close.
No time to read the recipe? Pin it to read later ⤵️
Easy Meatball Sliders
I stumbled upon this meatball slider recipe years ago, and it’s become my entertaining secret weapon. The combination of tender meatballs, rich sauce, and cheese all wrapped in warm, toasty buns creates the perfect handheld bite.
What I love most is how easily they come together—store-bought meatballs work perfectly when you’re short on time. These sliders strike that ideal balance between homemade comfort and effortless preparation, making them my first choice whether I’m feeding hungry friends during the big game or putting a quick dinner on the table for my family.
What You’ll Need to Cook
- For The Meatballs
- Ground Beef: Choose an 80/20 blend for the perfect balance of flavor and juiciness. The fat content helps keep the meatballs tender and prevents them from drying out during cooking. If available, grass-fed beef will add a richer flavor.
- Ground Pork adds a subtle sweetness and moisture to the meatballs. Make sure it’s fresh, pink, and without gray spots. For the best flavor, use freshly grated Parmigiano-Reggiano gray spots. This combination with beef creates the perfect texture and flavor profile.
- Breadcrumbs: Fresh breadcrumbs work best as they absorb moisture more effectively than store-bought varieties. If using panko, reduce the amount slightly as they’re more airy and will create a lighter texture.
- Parmesan Cheese: For the best flavor, use freshly grated Parmigiano-Reggiano. Pre-grated cheese often contains anti-caking agents that can affect texture. The aged cheese adds a wonderful umami quality to the meatballs.
- Chopped Fresh Parsley
- Garlic, Minced
- Large Egg
- Salt
- Black Pepper
- Olive Oil
- For The Sliders
- Small Slider Buns
- Marinara Sauce
- Fresh Mozzarella Cheese:. Fresh mozzarella sliced into 1/4-inch thick rounds melts beautifully, creating a perfect cheese pull. Pat the slices dry with paper towels to remove excess moisture before using.
- Fresh Basil
- Butter
- Garlic
Ingredient Substitutes
- Ground Turkey or Chicken can replace beef and pork for a lighter option, but add one tablespoon of olive oil to maintain moisture.
- Perfer sweet Hawaiian rolls? Grab a pack of these instead
- Gluten-free breadcrumbs or crushed pork rinds work well for those avoiding gluten.
- Pecorino Romano can substitute for Parmesan for a sharper, more robust flavor.r
- Almond flour can replace breadcrumbs for a low-carb alternative (use 1/3 cup instead)
- Plant-based ground meat can create vegetarian meatballs; add 1 teaspoon of miso paste for umami flavor.
- Shredded mozzarella can be used instead of fresh slices if preferred
How to Make Meatball Sliders
Create Your Mixture
Combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and pepper in a large mixing bowl.
Use clean hands to gently mix until just combined, being careful not to overwork the meat, which can make meatballs tough. Let the mixture rest in the refrigerator for 15 minutes to allow flavors to meld and make forming easier.
Cook
With slightly dampened hands, portion the meat mixture into 12 equal balls, about 1.5 inches in diameter. Heat olive oil in a large skillet over medium heat until shimmering.
Cook the meatballs, turning occasionally for even browning, for about 8-10 minutes total until they are cooked through and have an internal temperature of 160°F.
Add the Cheese
Once the meatballs are fully cooked, reduce the heat to low. Immediately in the skillet, place a slice of fresh mozzarella on top of each meatball.
Cover with a lid and allow the cheese to melt completely, about 1-2 minutes. Remove from heat once the cheese has melted to prevent burning.
Prepare The Buns
While the cheese is melting, mix minced garlic with softened butter and spread on the inside of each slider bun.
Toast buns in a separate pan or under the broiler until golden, about 1-2 minutes. Keep warm until ready to assemble.
Build Your Sliders
Place a cheese-topped meatball on the bottom half of each toasted bun. Spoon warm marinara sauce over each meatball, being careful not to add too much to avoid soggy buns.
Garnish with fresh chopped basil. If desired, cap it with the top bun and secure it with a toothpick.
How To Store Leftovers and Reheat
Leftover meatballs can be stored separately from buns in airtight containers in the refrigerator for up to 3 days.
For reheating, place meatballs in a covered skillet over medium-low heat until warmed through (about 5-7 minutes), adding a bit of marinara sauce to keep them moist. Add fresh cheese during the last minute of reheating.
Alternatively, microwave in 30-second intervals until heated to desired temperature. Only toast fresh buns when ready to serve leftovers.
For longer storage, freeze cooked meatballs for up to 3 months and thaw overnight in the refrigerator before reheating.
What To Serve With Meatball Sliders
Here are some of my favorite sides for sliders;
Looking for More Recipes?
If you want to try some more yummy recipes of mine, here are some of my favs;
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
Meatball Sliders
Ingredients
- 1 pound ground beef 80/20 blend
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic minced
- 1 whole large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Sliders:
- 12 small slider buns
- 1 cup marinara sauce warmed
- 8 ounces fresh mozzarella cheese sliced into 12 thin rounds
- 1/4 cup fresh basil finely chopped (for garnish)
- 2 tablespoons butter
- 1 clove garlic minced (for bun toasting)
Instructions
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and pepper.
- Use clean hands to gently mix until just combined, being careful not to overwork the meat which can make meatballs tough. Let the mixture rest in the refrigerator for 15 minutes to allow flavors to meld and make forming easier.
- With slightly dampened hands, portion the meat mixture into 12 equal balls, about 1.5 inches in diameter.
- Heat olive oil in a large skillet over medium heat until shimmering. Cook meatballs, turning occasionally for even browning, about 8-10 minutes total until they are cooked through with an internal temperature of 160°F.
- Once the meatballs are fully cooked, reduce heat to low. Place a slice of fresh mozzarella on top of each meatball directly in the skillet.
- Cover with a lid and allow the cheese to melt completely, about 1-2 minutes. Remove from heat once the cheese has melted to prevent burning.
- While the cheese is melting, mix minced garlic with softened butter and spread on the inside of each slider bun.
- Toast buns in a separate pan or under the broiler until golden, about 1-2 minutes. Keep warm until ready to assemble.
- Place a cheese-topped meatball on the bottom half of each toasted bun. Spoon warm marinara sauce over each meatball, being careful not to add too much to avoid soggy buns.
- Garnish with fresh chopped basil. Cap with the top bun and secure with a toothpick if desired. Serve immediately.
Smoke On!
Charlie
Author: Charlie Reeves
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.
Hungry For More?
