These little sliders will have you going back in for seconds. They give you the tastiness of a meatball sub in an easy-to-make slider format. These Italian Meatball Sliders are packed with flavor and loaded with cheese for a taste experience that rivals the larger, sub version that you might find in a deli, complete with homemade meatballs and a zesty sauce.
I’ll be honest with you, These are not sliders you can really pick up and chow down on. They are dripping with melted cheese and smothered in a tangy tomato sauce. But, the flavor is so incredible that I’m not sure anyone would raise an eyebrow about this minor detail.
There’s a little bit of pepperoni in the sauce which gives these sliders that sub shop flavor and the meatballs are brimming with flavor thanks to some fresh garlic and parsley. If you want to you can add just a sprinkle of red pepper flakes while the sauce cooks down to give it a little extra flavor. This is optional, but it does give it a nice bit of extra zing.
For this recipe we’re making the meatballs from scratch and it’s a simple mix that ends up in a moist meatball filled with yummy add-ins. A bit of fresh garlic and parsley in the beef gives them real Italian flavor. This recipe calls for ground beef, but you can mix in pork as well for an even richer texture if you prefer.
We’re baking them so it’s super easy to make these. Once they’re in the oven you can focus on the sauce and then you’re ready to assemble the sliders in the pan.
The tops gets a little crispy in the oven, helped by a generous slather of melted butter.
When they come out of the oven they are perfectly melty, tasty little sandwiches.
But, one of the best parts of this recipe is how easy it is to make! You can’t beat a great tasting dinner that’s mostly made in the oven. These little Italian Meatball Sliders have big flavor and convenience in one tasty recipe.
Italian Meatball Sliders
For the meatballs:
- 1 lb ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 clove garlic, pressed
- 1 tablespoon chopped parsley
- 1 tablespoon water
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 cup parmesan cheese
For the sauce:
- 1 teaspoon olive oil
- 1/4 cup finely chopped pepperoni
- 1 clove garlic, pressed
- 1 (14 oz) can tomato sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon Italian seasoning (or to taste)
- Pinch red pepper flakes (optional)
- 1/4 cup parmesan cheese
To assemble:
- 12 pack Hawaiian rolls or slider buns
- 8 regular slices Provolone cheese
- 2 tablespoons unsalted butter, melted
- 2 tablespoons grated parmesan cheese
- 1 tablespoon chopped fresh parsley to garnish
Preparation
- Preheat oven to 350˚F. In large bowl combine meatball ingredients. Form into 12 balls. Bake on lined baking sheet for 15-20 minutes or until meatballs reach an internal temperature of 160˚F.
- Heat olive oil over medium heat in large skillet. Add pepperoni and garlic for sauce. Cook for 1 minute. Add tomato sauce, basil, salt, pepper, Italian seasoning, and red pepper flakes (if using). Simmer on medium low for 10 minutes. Remove from heat and stir in Parmesan cheese.
- Cut rolls in half as a sheet horizontally using a bread knife. Place the bottoms in an oven-safe pan. Place 4-6 slices of cheese on roll bottoms. Spread ½ cup sauce over cheese then top with the meatballs. Cover in sauce and add the remaining cheese slices. Sprinkle with Parmesan cheese.
- Place roll tops over the cheese and brush with melted butter. Bake for 15 minutes, covering with foil parkway through baking if needed to prevent burning.
- Sprinkle parsley on top and cut into 12 sliders to serve.
Recipe adapted from The Country Cook.