Meatball Sliders Recipe

Ingredients

• 425 g (15 oz)tin of crushed tomatoes
• ½ tspItalian seasoning
• ½ tspgarlic powder
• 12frozen Italian meatballs, about 4–5 cm (1½–2 inches) in size
• 340 g (12 oz)Hawaiian-style sweet rolls
• about 115 g (4 oz)sliced Provolone cheese
• ½ tspgarlic salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Cook the meatballs

   As the oven heats, warm a frying pan over a medium heat. Stir together the crushed tomatoes, Italian seasoning and garlic powder, then add the meatballs. Cook them according to the packet instructions, until piping hot and cooked through.

3. 3

   Prepare the rolls

   Cut out the middle third of each bun to make four rows of openings for the filling. Set the rolls on a baking tray lined with foil.

4. 4

   Fill the sliders

   Put half or a third of a cheese slice in the bottom of each opening to cradle the meatball and help keep the roll from becoming too soggy. Add one meatball to each bun, then cover with more cheese.

5. 5

   Bake and serve

   Sprinkle the garlic salt over the rolls and bake for 15–18 minutes. If desired, finish with grated Parmesan and red pepper flakes, then serve straight away.

What are meatball sliders?

Sliders are small, filled sandwiches, and this version brings together familiar Italian-inspired flavours: meatballs, tomato sauce and Provolone. Soft, slightly sweet Hawaiian-style rolls balance the savoury filling.

The method makes a row of little wells in the rolls rather than splitting each one all the way through. Cheese goes underneath and over the meatballs, helping hold the filling in place as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 701 calories, 26g protein, 63g carbs, 38g fat.

The rolls provide most of the carbohydrates, while the cheese and meatballs contribute much of the fat and protein. Pair a serving with a generous salad or vegetables for a more balanced plate.

Why the roll cut matters

Cut-outs: Removing the middle third creates space for the meatballs while leaving the rolls connected in rows. Keep enough bread at the bottom to support the filling.

Foil-lined tray: The foil catches any sauce or melted cheese that escapes and makes the tray easier to clean.

Build a cheese barrier

Bottom layer: A small piece of Provolone beneath each meatball helps separate the soft roll from the tomato sauce. Use about half or a third of a slice, as the recipe suggests.

Top layer: Add enough cheese to cover the meatballs so it can melt over the filling. Avoid packing the openings so tightly that the cheese cannot melt around the meatballs.

Get the meatballs hot first

Sauce: Stir the crushed tomatoes with the dried seasonings before adding the meatballs, so the flavourings are distributed through the sauce.

Doneness: Follow the meatball packet instructions and make sure the centres are hot before assembling. The oven step melts the cheese and warms the assembled rolls; it is not a substitute for cooking the meatballs through.

Watch the bake

At 190°C, bake for 15–18 minutes. Start checking at the shorter end of the range: the cheese should be melted and the rolls warmed through.

Sweet rolls can colour quickly, so keep an eye on the tops towards the end. Serve promptly while the cheese is soft and the filling is hot.

Serve the sliders

These are filling enough to serve as a casual main, with a crisp green salad or steamed vegetables alongside. The fresh, lighter sides provide contrast to the sweet bread, rich cheese and saucy meatballs.

For easy sharing, bring the connected rows to the table and let everyone take a slider. Add grated Parmesan or red pepper flakes at the table if using.

Recipe notes & tips

• Keep the rolls connected when cutting out the middle third so they are easier to handle on the tray.
• Use a sharp knife to make neat openings without tearing the sides of the buns.
• Cut the cheese into pieces sized to fit each opening.
• Check the meatballs against their packet instructions before assembling the sliders.
• Begin checking the rolls after 15 minutes to avoid over-browning.
• Serve straight from the oven while the cheese is still melted.

Variations

• Add heat: Sprinkle red pepper flakes over the sliders before baking or at the table.
• Extra Parmesan: Finish with grated Parmesan just before serving.
• Use another cheese: Swap Provolone for mozzarella that melts readily.
• Make the sauce richer: Stir a pinch of extra Italian seasoning into the tomatoes.
• Add a fresh side: Serve with a crisp salad to contrast with the warm, cheesy rolls.

Common mistakes to avoid

• Cutting right through the rolls: Leave the sides and bottom intact so the rows hold together.
• Overfilling the openings: Use one meatball per bun so the filling stays in place.
• Skipping the bottom cheese: Add a small piece beneath each meatball to help shield the bread from sauce.
• Using cold meatballs: Cook them until hot and cooked through according to the packet before filling the rolls.
• Baking too long: Check at 15 minutes and take the tray out once the cheese has melted and the rolls are hot.

How to store

Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat in a 180°C oven until hot throughout; the rolls may soften as they sit. Avoid leaving cooked meatballs at room temperature for more than 2 hours.

Frequently asked questions