Name: Italian Meatball Sliders with Mozzarella and Marinara
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 lb ground beef; 1 tsp ground fennel; 3/4 tsp salt; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 egg; 2 tbsp fresh parsley (or 1/2 tsp dried); 1/2 cup Italian bread crumbs; 1/4 tsp red pepper flakes; 1/4 tsp black pepper; 12 oz marinara sauce; 9 Hawaiian slider buns; 1 ball of fresh mozzarella (divided into 18 pieces); 2 tbsp melted butter; 1 tsp Italian seasoning

There’s something incredibly comforting about a meatball. Juicy, savory, slightly herby, and unapologetically hearty – it’s the kind of food that makes people feel at home. And when you tuck that meatball into a soft Hawaiian roll, add some rich marinara, and top it with melty mozzarella? You’ve got something that feels nostalgic and indulgent, but also just elevated enough to serve at your next gathering. Welcome to my version of baked Italian meatball sliders – crispy-edged, cheese-smothered, and completely irresistible.

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Why You’ll Fall in Love with These Italian Meatball Sliders

Let’s start with the basics. These baked meatball sliders are:

Incredibly easy to make
Perfect for meal prep or parties
A total crowd-pleaser
Packed with Italian-inspired flavor
Made with everyday ingredients you probably already have

And most importantly, these sliders just feel special. Maybe it’s the way the marinara bubbles into the golden buns. Or maybe it’s the stringy, melty mozzarella layered over the top like a cozy blanket. Whatever it is, these little bites are everything I want in a comfort food moment – rich, cheesy, saucy, and just the right amount of messy.

The Story Behind These Italian Meatball Sliders with Mozzarella

This recipe came from one of those spontaneous “let’s just see what we have” dinners – except it turned out so good, I immediately had to recreate it the next day to write everything down.

We had a busy weeknight ahead, and I knew I wanted something satisfying, but low effort. The fridge had a piece of beef (hello, meat grinder! 🙂 ) The pantry had marinara. There was a half-used bag of slider buns from the weekend, and of course, mozzarella is always in stock at my house. What started as “quick dinner” ended up being so addictive, my husband and I stood at the counter after filming, silently demolishing three each.

These Italian meatball sliders easy enough for a Wednesday night but feel festive enough for a game day spread, casual dinner party, or even a Sunday lunch. And honestly? They reheat shockingly well the next day – if you manage to have leftovers.

Hand is holding cut up slider, showing inside the meatball

Ingredients You’ll Need

Here’s a look at everything that goes into these juicy meatball sliders – and why I chose each one:

For the Meatballs:

1 lb ground beef – I used homemade, but 85/15 is perfect for the best balance of juiciness and flavor.
1 egg – Helps bind everything together.
1/2 cup Italian bread crumbs – Adds structure and herby flavor.
2 tbsp fresh parsley – Optional, but brings brightness.
1 tsp ground fennel – This is the secret! It mimics that classic Italian sausage flavor and makes the meatballs pop.
3/4 tsp salt + 1/4 tsp black pepper – To bring out all the natural flavors.
1/2 tsp onion powder + 1/2 tsp garlic powder – For extra savory depth.
1/4 tsp red pepper flakes – Just a touch of heat.

For Assembly:

12 oz marinara sauce – Use a good quality jarred sauce or your favorite homemade version.
1 ball of fresh mozzarella – I divide it into 18 pieces, so each slider gets some inside and on top.
9 Hawaiian slider buns – Their soft sweetness perfectly complements the savory meatballs.
2 tbsp melted butter + 1 tsp Italian seasoning – For brushing the tops and giving that gorgeous golden crust.

How to Make Meatball Sliders Step-by-Step

Even though these sliders look impressive, they come together with simple, straightforward steps. Let’s walk through it together.

Step 1: Make the Meatballs

In a large mixing bowl, combine the ground beef, egg, bread crumbs, parsley, fennel, salt, pepper, red pepper flakes, garlic powder, and onion powder. Mix until just combined – make sure not to overwork the meat or it’ll get tough. Form into 9 even meatballs.

Place the meatballs in a baking dish or oven-proof skillet and pour the marinara sauce over the top.

Bake at 400°F for 25 minutes.

Step 2: Prep the Buns

While the meatballs are baking, prep your Hawaiian rolls. Carefully cut a circle on the top of each bun – just enough to make a pocket without slicing all the way through. Gently press the center down to create a little “nest” for the fillings.

This not only keeps everything contained but also creates that bakery-style look once they’re baked.

Step 3: Assemble the Sliders

Once the meatballs are out of the oven, spoon about 1 teaspoon of the hot marinara into each bun cavity. Add a small piece of mozzarella, then gently nestle one meatball into each roll. Top with another slice of mozzarella.

Brush the tops of the buns with the melted butter mixed with Italian seasoning.

9 dinner rolls in a baking pan, topped with meatballs and cheese

Slices of fresh mozzarella o top of meatball sliders

Step 4: Bake and Melt

Place the assembled sliders on a baking sheet or back into the dish and bake at 350°F for 15 minutes. The buns will be golden, and the cheese will be perfectly melted.

Let them rest for just a minute, then serve warm. Good luck eating just one!

Tips for the Best Baked Meatball Sliders

Don’t skip the fennel. It’s what gives these meatballs their signature Italian vibe.
Use fresh mozzarella if you can. The texture is unbeatable and melts beautifully.
Make ahead: You can bake the meatballs a day ahead and assemble the sliders when ready to serve.
Customize the heat. Add more red pepper flakes if you like it spicier, or omit entirely for a kid-friendly version.
Double the recipe for a crowd – these go fast at any gathering.

Variations You’ll Love

These sliders are easy to tweak based on what you have or your flavor preferences:

Swap the beef for ground chicken or turkey.

Add pesto under the meatballs for a herby twist.

Use provolone or fontina instead of mozzarella.

Add a pickle slice under the meatball for tang.

Turn it into a casserole. Layer the rolls, meatballs, and cheese in a baking dish lasagna-style for a deconstructed version.

How to Store and Reheat

These keep surprisingly well! Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat:

Bake at 350°F for 10 minutes, covered with foil

Or microwave individually for about 30 seconds (the bread won’t be quite as crisp, but still delicious)

Serving Ideas

These sliders are super versatile and work for more than just dinner:

Game day appetizer
Weeknight dinner with a side salad
Potluck or party platter
Family movie night
Serve them with a crisp arugula salad, roasted veggies, or even garlic parmesan fries for a cozy comfort food dinner.

FAQs

Can I freeze the meatballs? Yes! Freeze them after baking (without the buns) for up to 2 months. Thaw and reheat before assembling.

Can I use a different type of roll? Absolutely. Any soft roll works, but Hawaiian rolls give that perfect balance of sweet and savory.

Can I make it dairy-free? You can skip the mozzarella or use your favorite dairy-free cheese substitute. Just watch the melt factor.

Final Thoughts

If you’re anything like me, you’re always on the lookout for a recipe that feels both comforting and effortless. These baked meatball sliders deliver all the cozy satisfaction of a Sunday dinner – without the hours in the kitchen. And honestly, I love that they’re not trying too hard. They just are good. Juicy, cheesy, saucy, and perfectly messy in the best way.

Whether you’re cooking for family, hosting a get-together, or just want something warm and satisfying on a weeknight, these sliders have your back. And if you end up eating three at the counter before dinner is served? No judgment. I’ve been there too.

More recipes to try:

Caprese-Inspired Truffle Pesto Chicken Sliders

Easy Baked Brie With Olives And Tomatoes

Layered Tuna And Egg Salad Toast