Meatball Sliders

Servings: sliders

Calories: 244cal

Preheat oven to 350 F and line a baking sheet or pan with parchment paper, using enough excess to use as handles later.
Add marinara and meatballs to the skillet and bring to a boil over medium high heat. Reduce heat to low and simmer, covered, for 10-15 minutes, or until meatballs are cooked through.
TIP: To make it easier to fit the meatballs, and for a uniform appearance, use something small and round to enlarge and round out the holes. We used a mini mason jar.
12 ounces frozen meatballs, 24 ounce jar of marinara sauce
Place rolls on parchment lined pan. Use a paring knife to cut a hole in the top of the rolls. Don’t cut all the way to the bottom, you need some “cushion” in there to hold the filling.
12 Hawaiian rolls
Mix the garlic with the melted butter and brush it onto the rolls, inside and out.
2 teaspoons minced garlic, 1 Tablespoon butter
Fill each cavity with mozzarella cheese and top with a little marinara and a meatball, nesting it snugly into the hole.
Top the rolls generously with more mozzarella cheese. Sprinkle with Italian seasoning.
2 teaspoons Italian seasoning
Bake in preheated oven for 10-12 minutes, or until cheese is melted and just starting to lightly brown.

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You don’t have to thaw out the meatballs, but you can if you want to. Most frozen bags of meatballs will have cooking instructions on the back. We just simmered ours in marinara until cooked through.
While slider buns have become a popular item, you actually don’t want to buy pre-split buns for this recipe. Be sure to get dinner rolls or Hawaiian rolls since you’ll be carving a hole in the top!

Course: Appetizer, Dinner

Cuisine: American

Prep Time15

Cook Time25

Total Time40