Pull Apart Meatball Sliders
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 Sliders
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Calories
228 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Pull Apart Meatball Sliders
Description
This recipe assembles slider-sized sandwiches filled with home-cooked beef meatballs combined with Parmesan, garlic, onion, and Italian seasoning. The meatballs are formed using soaked bread crumbs for moisture, baked or cooked on the stovetop, then piled inside slider buns. Each bun is hollowed slightly before being brushed with a garlic-parsley butter and toasted until lightly golden.
The meatballs provide a tender, flavorful center accented by melted mozzarella cheese and marinara sauce, which adds moisture and acidity. The garlic buttered buns give a fragrant finish that complements the savory filling. Baked briefly after assembling, the sliders meld together for a warm, pull-apart sandwich experience.
They are suitable as a handheld meal or appetizer for gatherings, easy to serve on a baking tray. Options for garnishing with fresh herbs and grated Parmesan add brightness.
The recipe includes storing sliders in the fridge for a few days, reheating covered with foil, and freezing for longer storage. Baking times vary slightly whether reheating fresh or frozen. Preparing the meatballs in advance and assembling just before baking can ease meal prep.
Ingredients
Sliders
- 12 slider roll or slider buns or dinner rolls, Hawaiian
- 1 cup mozzarella cheese (shredded )
- 2 cups marinara sauce (homemade or store bought)
Meatballs
- 2 tablespoon milk
- 1 lb ground beef lean
- ¼ cup Parmesan Cheese (grated)
- ½ medium onion (shredded or finely minced)
- 4 cloves garlic (minced)
- 2 teaspoon salt
- 1.5 tablespoon Italian seasoning (or ½ tablespoon each dried oregano, basil and parsley)
Garlic Butter
- ¼ cup butter (melted)
- 2 cloves garlic (minced)
- 2 tablespoon parsley (minced)
Garnish (Optional)
- 1 tablespoon parsley (minced)
- 1 tablespoon Parmesan Cheese (grated)
- 1 tablespoon basil minced, fresh
Instructions
Prepare the Slider Buns
- Preheat oven to 350°F. Line a sheet pan or baking tray with parchment paper. Remove the slider buns from the packaging and transfer to the sheet pan.
- Use a knife to carefully slice a hole in the top of each slider bun ⅔ of the way through the bun. Set the cut out bread aside in a small bowl.
- Prepare the garlic butter by mixing together the melted butter, minced garlic, and minced parsley in a small bowl.
- Brush the garlic butter on the tops, sides and cut centers of the slider buns until evenly coated.
- Place the sheet pan in the oven and bake for 5 minutes, or until lightly toasted.
Prepare the Meatballs
- Pour 2 tablespoon of milk over the cut out bread pieces and mix until evenly coated. Use a fork to mash the bread into small pieces.
- In a large bowl add all of the meatball ingredients and the soaked bread. Mix until evenly combined. Divide the meat into 12 portions and shape the meatballs.
- Cook the MeatballsSTOVE TOP COOKING METHODAdd a splash of cooking oil to a frying pan on medium heat. Working in batches, add the meatballs to the pan and brown on all sides, about 5-8 minutes, or until cooked through.OVEN BAKING METHODPreheat oven to 400°F. Bake the meatballs on a parchment paper lined sheet for 20 – 25 minutes, or until cooked through.AIR FRYER COOKING METHODPreheat Air Fryer to 400°F. Working in batches, add the meatballs to the air fryer (leaving a small space between each meatball). Air fry for 8 – 12 minutes or until cooked through.
- Transfer the cooked meatballs to a large bowl and pour the marinara sauce over them. Mix until evenly coated.
Assemble the Sliders
- Evenly divide ½ cup of the mozzarella cheese into the bottoms of each slider bun. Top with a meatball.
- Add a spoonful of marinara sauce on top of each meatball. Divide the remaining ½ cup of the mozzarella cheese on top of each meatball.
- Transfer the sliders back to the oven and bake for 8-10 minutes or until the cheese is melted.
- Garnish with additional shredded parmesan cheese, fresh basil and parsley. Serve and enjoy!
Notes
- To reheat, bake covered with foil at 350°F for 8-10 minutes, remove foil, then bake 3 more minutes.
- Store cooled sliders in an air-tight container in the fridge for up to 3 days, separating stacked sliders with parchment paper to prevent sticking.
- Can be made a day ahead and reheated before serving to retain freshness.
- Freeze baked sliders wrapped tightly and stored in a freezer-safe container for up to 6 months; thaw overnight in fridge and reheat covered.
- From frozen, bake covered at 350°F for 15-20 minutes, then uncovered for 3 minutes, until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Sliders
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 737mg | 31% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 486IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 130mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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