Meatball Sliders

Ingredients

• 454 g (1 lb)ground turkey
• 15 ml (1 tbsp)tomato paste
• 7.5 ml (1/2 tbsp)double cream
• 25 g (1/4 cup)grated Parmigiano Reggiano
• 15 g (1/4 cup)panko breadcrumbs
• 1egg
• 2 clovesgarlic, minced
• 1/2 smallyellow onion, diced
• 3 tbspItalian parsley, chopped
• 1/2 tspsalt
• to tastepepper
• 24Hawaiian rolls
• 113 g (4 oz)mozzarella cheese, shredded
• 680 g (24 oz)marinara sauce
• 30 ml (2 tbsp)butter, melted
• 1/4 tspItalian herb seasoning
• a sprinklechopped Italian parsley

Instructions

1. 1

   Mix the meatballs

   In a large bowl, combine the ground turkey, tomato paste, double cream, Parmigiano Reggiano, panko, egg, garlic, onion, parsley, salt and pepper.

2. 2

   Sear the meatballs

   Heat a large non-stick pan over medium heat with olive oil in the bottom. Use a 1 1/2-tablespoon cookie scoop to portion the mixture into even meatballs, placing them in the pan without letting them touch. Sear on all sides for about 5 minutes, working in two batches.

3. 3

   Simmer in sauce

   Return all the meatballs to the pan and pour over the marinara. Cover with a lid and bring to a gentle boil, then turn the heat to low and cook for 20 minutes.

4. 4

   Assemble the rolls

   Preheat the oven to 180°C (350°F). Slice the Hawaiian rolls horizontally into tops and bottoms. Put one meatball on each bottom half, scatter over the mozzarella and replace the tops. Bake for 10 minutes.

5. 5

   Brush with butter

   In a small bowl, mix the melted butter with the Italian herb seasoning and chopped parsley. Take the sliders out of the oven and brush the herb butter over the tops. Serve.

What are meatball sliders?

Sliders are small sandwiches made for easy eating and sharing, and this version brings together Italian-American flavours in a party-friendly format. Turkey meatballs simmered in marinara go into sweet Hawaiian rolls with melted mozzarella.

The rolls make individual portions simple to assemble, while the sauce keeps the meatballs moist and the herb butter adds a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 364 calories, 19g protein, 35g carbs, 16g fat.

The rolls and panko provide most of the carbohydrates, while the turkey, cheese and egg contribute protein. Fat comes mainly from the turkey, cheeses, cream and butter; serve with a generous salad or vegetables for a more balanced plate.

Building tender turkey meatballs

Moisture and binding: Tomato paste, cream, egg and panko help the lean turkey mixture stay tender and hold together as it cooks.

Seasoning: Parmigiano Reggiano, garlic, onion and parsley bring savoury depth. Mix until combined, rather than working the meat mixture longer than needed.

Searing before simmering

Room to brown: Leave space between the meatballs in the pan and cook them in two batches, as directed. Crowding makes it harder to sear their surfaces evenly.

Gentle finish: The initial sear gives the meatballs colour; the covered, low simmer in marinara completes their cooking while keeping them surrounded by sauce.

Getting the sliders ready

Even portions: The 1 1/2-tablespoon scoop helps make meatballs that fit the rolls consistently. Cut the roll slab horizontally so the tops and bottoms stay easy to handle.

Cheese and bake: Place one meatball on each bottom half, add mozzarella and put the tops back on. Bake at 180°C for 10 minutes, just until the cheese has melted and the rolls are warm.

The herb-butter finish

Mix the melted butter with Italian herb seasoning and chopped parsley while the sliders bake. Brush it across the rolls as soon as they come out of the oven so the tops pick up the flavour.

Serve them warm, when the mozzarella is melted and the rolls are soft. A little extra marinara on the side is handy for dipping.

What to serve alongside

For a party spread, pair the sliders with a crisp green salad, crunchy vegetable sticks or a simple slaw. These sides offer a fresh contrast to the rich cheese and sauce.

If serving them as a fuller meal, add roasted vegetables or a bowl of salad and let guests take sliders to suit their appetite.

Recipe notes & tips

• Use a scoop to keep the meatballs a consistent size so they fit the rolls.
• Sear the meatballs in two batches and leave a little space around each one.
• Keep the pan covered during the 20-minute simmer so the meatballs cook gently in the sauce.
• Assemble the sliders shortly before baking to help the rolls stay soft.
• Brush on the herb butter while the rolls are hot so it coats the tops easily.

Variations

• Use beef: Swap in ground beef for a richer-tasting meatball.
• Add a little heat: Stir chilli flakes into the marinara before simmering.
• Change the cheese: Use provolone in place of mozzarella for a different melt.
• Add greens: Tuck a few fresh basil leaves into each slider before serving.
• Make them smaller: Use smaller rolls and divide the meatball mixture into matching portions.

Common mistakes to avoid

• Overworking the mixture: Mix just until combined to help keep the meatballs tender.
• Crowding the pan: The meatballs will not sear as evenly; cook them in two batches.
• Boiling the sauce hard: Lower the heat after it reaches a gentle boil for a calmer simmer.
• Cutting the rolls individually: Slice across the slab horizontally so the tops stay together for easier assembly.
• Adding the butter too early: Brush it on after baking so the herb coating stays fresh on the rolls.

How to store

Refrigerate leftover sliders in a covered container for up to 3 days. Reheat in a 180°C oven until hot throughout, or microwave individual sliders; the rolls will be softer after reheating.

Frequently asked questions