Easy Baked Meatball Sliders on Hawaiian Rolls
User Reviews
5
Easy Baked Meatball Sliders on Hawaiian Rolls
Description
This recipe uses Hawaiian rolls sliced horizontally with the bottom half slightly thicker to prevent sogginess. Cocktail meatballs are placed on the bottom buns and topped with warm marinara and shredded or sliced mozzarella cheese. After replacing the top bun halves, a butter mixture flavored with Worcestershire, Italian seasoning, and garlic powder is brushed over the tops and sides.
The assembled sliders are baked covered then uncovered to melt the cheese and brown the tops nicely. The result is moist meatballs in a flavorful sauce with melted cheese inside soft, slightly sweet bread, enhanced by the garlic butter coating that creates a golden crust on the rolls.
These sliders are ideal for casual gatherings or quick meals and can be customized with various types of meatballs or roll styles, including gluten-free or keto options.
The recipe includes tips for storage of leftovers in the refrigerator for up to three days and offers reheating methods using the oven or slow cooker. Sliders can be assembled in advance for convenience and are freezer-friendly when wrapped properly.
Ingredients
- 12 hawaiian rolls use sweet, butter or use Brioche slider rolls, Keto (low-carb)
- 12 cocktail meatballs thawed (use Italian, beef, chicken, plant-based or turkey)
- 1 ½ cups marinara sauce
- 1 ½ cups mozzarella cheese shredded or 1 slice of mozzarella cheese per slider (12 slices)
- 2-3 tablespoons butter melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Parmesan Cheese grated for tops of sliders (optional)
- 1 cup marinara sauce warmed, for serving
Instructions
- Preheat oven to 350°F (175° C) and spray a 9x13 inch baking dish with spray oil or line a sheet pan with a sheet of parchment paper.*
- Using a serrated knife, slice the rolls in half lengthwise. *Slice the bottom half slightly thicker than the top of the buns, this will avoid soggy bottoms.
- Place the roll's bottom half onto the baking dish or sheet pan and place a meatball onto each roll. If desired, slice meatball in half and overlap onto each roll.
- Top the meatballs with the sauce and sprinkle or layer the mozzarella cheese on top of the meatballs. Place the roll tops back on top of the meatballs.
- Mix the butter, Worcestershire sauce, Italian seasoning, and garlic powder in a small bowl. Brush the mixture on the top and sides of the rolls.
- Cover with foil and place the sliders in the oven, baking for 15-20 minutes; remove foil and bake an additional 7-10 minutes until cheese is melted and sliders are golden. Serve immediately.
Notes
- Use gluten-free or keto rolls and meatballs to accommodate dietary preferences.
- Store cooled leftover sliders in an airtight container in the refrigerator for up to three days.
- Reheat in oven covered with foil at 350°F for 5-10 minutes until warmed through, uncover for last few minutes to crisp tops.
- Assemble sliders and add garlic butter topping just before baking to prevent sogginess.
- Freeze fully cooled sliders wrapped tightly for 3-6 months; thaw overnight and reheat covered in oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 each)
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 194kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 358mg | 15% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
