Go Back

Baked Italian Meatball Sliders

Baked Italian meatball sliders layer marinara-coated meatballs, provolone, and mozzarella inside soft Hawaiian rolls. A buttery Parmesan and Italian seasoning topping turns lightly golden as the sliders bake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 package (24 oz) Italian-style meatballs frozen, fully cooked
  • 1 jar (15 oz) marinara sauce
For the sliders
  • 1 package (12-count) Hawaiian sweet rolls
  • 12 provolone cheese slices
  • 1 cup mozzarella cheese shredded
For the butter topping
  • 4 tbsp unsalted butter melted
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning dried
  • 2 tbsp Parmesan cheese finely grated

Equipment

  • 1 3-quart saucepan
  • 1 9x13-inch baking dish

Method
 

Heat the meatballs
  1. Preheat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Combine the meatballs and marinara in a 3-quart saucepan.
  4. Cover and heat over medium-low, stirring every 5 minutes, for 20–25 minutes or until the meatballs reach 165°F in the center.
Assemble the sliders
  1. Use a serrated knife to slice the rolls horizontally as one slab, keeping the tops and bottoms intact.
  2. Set the roll bottoms in the prepared dish and arrange the provolone over them.
  3. Divide the meatballs and sauce evenly among the rolls and sprinkle with the mozzarella.
  4. Replace the roll tops.
Add the topping and bake
  1. Stir together the melted butter, garlic powder, Italian seasoning, and Parmesan, then brush the mixture evenly over the roll tops.
  2. Cover the dish loosely with foil and bake for 10–12 minutes, then uncover and bake for 5–8 minutes, until the cheese is melted and the tops are lightly golden.
  3. Rest the sliders for 5 minutes before separating and serving.

Notes

For neat sliders, keep the rolls connected while slicing and assembling. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the rolls can become soggy. For a gluten-free version, use gluten-free rolls and check that the meatballs and marinara are gluten-free.