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Meatball Sliders on Hawaiian Rolls

Meatball sliders on Hawaiian rolls bake in a 9x13-inch dish with marinara and melted mozzarella, then finish with a buttery garlic-herb topping. The soft rolls, savory meatballs, and lightly golden tops make these easy to pull apart and serve.
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Prep Time 20 minutes
Cook Time 38 minutes
Resting 5 minutes
Total Time 1 hour 3 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef 85% lean
  • 0.33 cup plain breadcrumbs
  • 1 egg large
  • 0.25 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
For the sliders
  • 1 package (12 oz) Hawaiian sweet rolls 12 rolls
  • 1.5 cups marinara sauce
  • 6 oz mozzarella cheese shredded
  • 2 tbsp unsalted butter melted
  • 0.5 tsp Italian seasoning
  • 0.25 tsp garlic powder

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

Make the meatballs
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Gently mix the ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl until just combined.
  3. Shape the mixture into 12 meatballs and place them on the baking sheet.
  4. Bake for 16–20 minutes, until the centers reach 160°F.
Assemble and bake
  1. Reduce the oven temperature to 350°F.
  2. Slice the rolls horizontally as one slab, keeping the tops and bottoms connected, and place the bottom slab in a 9x13-inch baking dish.
  3. Arrange the meatballs on the rolls.
  4. Spoon 2 tablespoons marinara over each meatball.
  5. Sprinkle the mozzarella evenly over the meatballs.
  6. Replace the top slab.
  7. Stir the melted butter, Italian seasoning, and garlic powder together.
  8. Brush the butter mixture over the rolls and cover the dish with foil.
  9. Bake for 10 minutes.
  10. Uncover and bake for 5–8 minutes more, until the cheese is melted and the tops are lightly golden.
  11. Rest for 5 minutes before pulling apart and serving.

Notes

For evenly cooked meatballs, shape them to a similar size. Refrigerate leftovers in an airtight container for up to 3 days; freeze baked sliders for up to 2 months. For a gluten-free option, use gluten-free breadcrumbs and rolls.