Spaghetti and Meatball Sliders
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
12
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Calories
339 kcal
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Course
Main Course, Appetizer
Spaghetti and Meatball Sliders
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Spaghetti and Meatballs served on Hawaiian rolls for a delicious game day appetizer or light dinner. Hawaiian rolls, Ground beef, spaghetti, marinara sauce, and mozzarella cheese combine for scrumptious handheld mini sandwiches.
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Ingredients
For the meatballs:
- 1/2 pound lean ground beef 80/20
- 2 tablespoons Italian bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 large egg
- 1/2 envelope beefy onion soup mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
For the sliders:
- 8 ounces spaghetti noodles cooked al dente and drained
- 1 cup jarred marinara sauce
- 1/4 cup grated Parmesan cheese
- 12 pack Hawaiian rolls
- 2 cups shredded Mozzarella cheese
For the Garlic Butter topping:
- 1/2 cup salted butter melted
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
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Instructions
- Preheat the oven to 375°F. Spray a 9x13 baking dish with cooking spray and set aside. Line a sheet tray with parchment paper.
Make The Meatballs
- In a large bowl, mix together the ground beef, bread crumbs, parmesan, egg, onion soup mix, garlic powder, oregano, and pepper until well combined, do not overmix.
- Divide the mixture into 12 portions and roll into balls. Place on the prepared sheet tray. Allow room between each meatball so they don't tough.
- Bake the meatballs for 10-15 minutes or until an internal temperature of the meatballs reaches 165°F.
Make The Spaghetti
- While the meatballs are baking, cook the spaghetti per the package directions.
- Place the cooked noodles into a large bowl with the marinara sauce and parmesan cheese, stir to combine.
Assemble The Sliders
- Slice the rolls in half lengthwise. Place the bottom, cut side up into the prepared baking dish.
- Add the spaghetti on top of the rolls.
- Place one meatball onto each slider.
- Add the mozzarella on top of the meatballs.
- Top with the top of the rolls.
Make The Garlic Butter Sauce
- In a small bowl, stir together the butter, Italian seasoning, garlic powder, and onion powder. Brush this all over the tops of the rolls, use it all!
- Cover with nonstick foil or spray a large piece of foil with nonstick spray and cover the sliders, make sure the oil doesnt touch the tops.
- Bake for 20 minutes, remove the foil, and bake for an additional 4-5 minutes or until the tops of the rolls are browned.
- Allow to cool for 10 minutes, then slice and serve.
Equipments used:
Notes
- Warm some extra marinara sauce to serve on the side.
- If you don't want ground beef, you could use ground pork, chicken, or turkey instead.
- Use provolone instead of mozzarella for a different taste.
- Reheat leftover sliders in the oven covered with foil so they don’t burn.
- Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
339kcal
(17%)
Carbohydrates
32g
(11%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
73mg
(24%)
Sodium
454mg
(19%)
Potassium
206mg
(6%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
502IU
(10%)
Vitamin C
2mg
(2%)
Calcium
139mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 454mg | 19% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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