Meatball Sliders make a fun and tasty appetizer. They’re made with flavorful meatballs that are cooked in a simple tomato sauce. Served on mini buns and topped with mozzarella cheese. They’re like mini meatball subs that are perfect little bites to serve at your next party.
Need appetizers for a game watch party? Serve the sliders with a cold buffalo chicken dip, a classic creamy spinach dip, and this restaurant style salsa for an appetizer spread your guests will love!
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Ingredients
- Meat – Ground beef, use ground beef that is not too lean because a little fat will add flavor and moisture. Good choices include ground chuck (what we use) and ground round.
- Produce – Onions and garlic add flavor to the jarred sauce and give it a homemade touch.
- Pantry and Fridge – Jarred pasta sauce – use your favorite meatless brand and variety. Panko breadcrumbs or plain regular breadcrumbs will work too. From the fridge we’ll need an egg.
- Seasoning – Salt (we use kosher salt), garlic powder, black pepper, and Italian seasoning.
- Oil – Use a neutral (flavorless) oil with a high smoke point. We use canola oil.
- Bread – Slider buns, and if you can’t find them use Hawaiian rolls to make the sliders.
- Cheese – Sliced mozzarella cheese cut in into fourths you will get perfect slider sized cheese slices.
- You will also need – Baking sheet, parchment paper, aluminum foil, and toothpicks
- See the recipe card for quantities and preparation.
Tips for making the best meatballs
Meatballs make great meals! They’re a little work, sure, but worth it. Whether you are making sandwiches or covering them with gravy like in these Salisbury steak meatballs or these meatballs and gravy, follow a few simple tips.
- Use ground beef with some fat content. A little fat will add flavor and moisture to the meatballs. Good choices include ground chuck (80-85% lean to 15-20% fat) and ground round (85-90% lean to 10-15% fat).
- Don’t overwork the ground beef. Mix just enough to get the ingredients combined. Same goes when rolling the meatballs, don’t over-handle them.
- It is best to use a non-stick skillet to prevent them from sticking and tearing.
Instructions
Place the ground beef, salt, garlic powder, Italian seasoning, black pepper, egg, and breadcrumbs in a large bowl. Mix until the ingredients are combined.
Form the beef mixture into 12 balls about 2 inches in diameter. Place them on a sheet pan or plate lined with parchment paper to minimize sticking.
Add enough oil to a large, deep skillet to cover the bottom by ¼ – ½ inch. Heat the oil over medium-high heat until it is hot, but not smoking.
Add the meatballs. Leave some space between them so they’re not touching and can be turned easily. Fry in batches if needed.
Cook the meatballs for 5-6 minutes until they are browned on all sides. Turn them every 2 minutes or so.
Take the skillet off the heat and remove them using a slotted spoon or tongs. Set them on a plate or pan. Keep warm by covering loosely with a piece of aluminum foil. Don’t worry that they are not cooked all the way through. They will finish cooking in the sauce.
Make the sauce
Let the oil cool enough to safely drain it. Do not wash or wipe the skillet. There should be a thin layer of oil covering the skillet; leave any bits that may remain because they will flavor the sauce.
Place the skillet over medium heat. When it is hot add the onions. Cook for 2-3 minutes, stir frequently.
Add the garlic, cook for 1 minute, stir often.
Next, add the pasta sauce, stir well to combine.
Gently place the meatballs in the sauce.
When the sauce starts simmering lower the heat to medium-low. Cover and cook it for 15 minutes, stir occasionally.
Use an instant read thermometer to make sure the meatballs are at least 165°F.
Build the meatball sliders
Preheat the oven to 250°F
Separate the buns, open them up and place on a baking sheet (lined with parchment if desired). Add ½-1 teaspoon of sauce to the bottom bun.
Place a meatball on top of the sauce. Add another dollop of sauce and cover with the cheese. Repeat the process with as many as needed. Do not close the sandwich.
Bake them for 3-6 minutes until the top bun warms and toasts lightly and the cheese melts. Remove them from the oven. Close the sandwiches and insert a toothpick to hold them together. Serve and enjoy!
Frequently asked questions
Excellent sides include coleslaw, potato chips, pickles, potato egg salad, and macaroni salad.
We use mozzarella cheese, but provolone, white American, Munster, white cheddar, and Swiss will also work well.
The sliders cannot, but the meatballs can be made a day or two ahead. The day of, reheat them and build the sliders. Huge timesaver!
Storing and reheating
The sliders will not hold-up to storing so try to only build as many as you need. The meatballs and sauce, on the other hand, will keep nicely in the refrigerator or freezer.
Store them in an airtight container in the refrigerator for up to 3 days. To freeze, let them cool and place them in a freezer-safe container. Freeze for 1-2 months.
The best way to reheat them is in the microwave. Cover the plate loosely with a paper towel (or microwave cover if you have one) and cook until hot all the way through. Thaw frozen meatballs overnight in the refrigerator before reheating.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Meatball Sliders
Ingredients
- 1 pound Ground Beef we use ground chuck
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 1 Egg
- ⅓ cup Panko Breadcrumbs plain breadcrumbs work well too
- 1-1½ cup Oil for frying – use a neutral (flavorless) oil with a high smoke point, we use canola oil
- 1 Small Onion finely diced
- 2-3 Garlic Cloves minced
- 2 cups Jarred Pasta Sauce use your favorite meatless variety
Sliders Ingredients
- 12 Slider Buns mini buns
- 3-4 slices Mozzarella Cheese about 3 ounces cut into roughly 2 inch squares
Instructions
- Place the ground beef, salt, garlic powder, Italian seasoning, black pepper, egg, and breadcrumbs in a large bowl. Mix the ground beef until all the ingredients are incorporated.
- Form the beef mixture into 12 balls about 2 inches in diameter. Place them on a sheet pan or plate lined with parchment paper to minimize sticking.
- Add enough oil to a large, deep skillet to cover the bottom by ¼ – ½ inch.
- Heat the oil over medium-high heat until it is hot, but not smoking. Test it by carefully placing one meatball in. When the oil starts gently sizzling around it, it’s ready. Add the rest. Leave some space in between them so they are not touching, and you can turn them easily. Cook in batches if necessary.
- Cook the meatballs for 5-6 minutes until they are browned on all sides. Turn them every 2 minutes or so.
- Take the skillet off the heat and remove them using a slotted spoon or tongs. Set it on a plate or pan. Keep warm by covering loosely with a piece of aluminum foil.
- Don’t worry that they are not cooked all the way through. They will finish cooking in the sauce.
Make the sauce
- Let the oil cool enough to safely drain it. Do not wash or wipe the skillet. There should be a thin layer of oil covering the skillet; leave any bits that may remain they will flavor the sauce.
- Place the skillet over medium heat. When it is hot add the onions. Cook for 2-3 minutes, stir frequently.
- Add the garlic, cook for 1 minute, stir often.
- Next, add the pasta sauce, stir well to combine.
- Gently place the meatballs in the sauce. When the sauce starts simmering lower the heat to medium-low. Cover and cook the sauce for 15 minutes, stirring occasionally.
- Use an instant read thermometer to make sure the meatballs are at least 165°F.
Build the meatball sliders
- Preheat the oven to 250°F
- Separate the buns, open them up and place on a baking sheet (lined with parchment if desired). Add ½-1 teaspoon of sauce to the bottom bun.
- Place a meatball on top of the sauce. Add another dollop of sauce and cover with the cheese. Repeat the process with as many as needed. Do not close the sandwich.
- Bake them for 3-6 minutes until the top bun warms and lightly toasts and the cheese melts.
- Remove them from the oven. Close the sandwiches and insert a toothpick to hold them together.
Notes
- Use enough oil to cover the bottom of a large, deep skillet with ¼ – ½ inch of oil. How much to use will depend on the size of the pan.
- It is best to use a non-stick skillet to make the meatballs to prevent them from sticking and tearing.
- Don’t overwork the ground beef when making meatballs. Mix just enough to get the ingredients combined. Same goes when rolling them, don’t over-handle.
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