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Spaghetti and Meatball Sliders
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 12
Calories: 339 kcal
Course:
Main Course , Appetizer
Cuisine:
Italian , American
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
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.
Cup of Yum
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.
Cup of Yum
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.
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
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
% 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.