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Meatball Sliders make a great appetizer, lunch or even supper! Just be sure to make plenty of these meatball sliders!

Meatball Sliders Recipe |

I can’t even begin to tell you how crazy good these meatball sliders are. Like seriously, over the top delicious.

And wouldn’t they be perfect for tailgating, couch-gating (heh!) or just throwing together on a random Wednesday night for supper?


They are.

Especially if you are having a fun, laid back sort of day.

These meatball sliders are the exact opposite of an uptight dish. So if you know someone who needs something to lighten their mood and fill them up at the same time, these babies are it.




I’m not putting too much pressure on them or anything. They truly work.

Give them a try and see.

Just be sure to have some napkins handy when you serve them.

Oh yeah, and make extras.

Because you’ll think they’ll be plenty for a party if everyone has just one, but no, no, no. That just won’t work. You’ll need at least two per person and maybe even three for the guys.

Here’s my Meatball Sliders Recipe. Make these babies soon and make someone happy!


5 from 3 votes

Meatball Sliders Recipe

Appetizers 25 mins

Prep Time 10 mins
Cook Time 15 mins
Servings 6
Author Robyn Stone | Add a Pinch
Meatball Sliders make a great appetizer, lunch or even supper! Just be sure to make plenty of these meatball sliders!


For the Meatballs

  • 1 pound ground beef
  • 2 cloves garlic chopped
  • 2 tablespoons diced onion
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons bread or cracker crumbs
  • 2 tablespoons chopped fresh parsley optional

For the Sauce:

  • 1 cup tomato sauce
  • 2 teaspoons oregano flakes

For the Sliders:

  • 4 slices thick-cut bacon cut into thirds
  • 12 dinner rolls
  • 12 slices provolone cheese


For the Meatballs:

  • Mix together all ingredients for the meatballs. Set aside.
  • Cook bacon in a 10- to 12-inch skillet over medium heat until cooked crisp. Remove bacon to a paper towel lined plate for later use.
  • Using a tablespoon scoop or spoon, form meatballs from the ground beef mixture. Drop into the heated skillet, turning occasionally to ensure that all sides of the meatball have been browned, about 7 minutes.

For the Sauce:

  • Add tomato sauce and oregano to the skillet with the meatballs and reduce heat to a low simmer. All to simmer for about 5 minutes while assembling the slider rolls.

For the Sliders:

  • Preheat oven to 350º F.
  • Place dinner rolls on a sheet pan. Split open the dinner rolls and tuck a slice of provolone cheese inside. Add a slice of bacon inside the fold of each slice of cheese and then add a meatball. Spoon sauce from the skillet onto each meatball.
  • Place sheet pan of sliders into the oven for 5 minutes, just to melt the cheese.
  • Remove from the oven and serve warm.

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I can’t wait to hear how you love these!

From the Add a Pinch recipe archives from 2013.

Ground Beef Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. One quick suggestion – you may want to make it clearer that the sauce and oregano don’t go in the meatball mix. The way it reads for a goofball like myself who just did a quick read thru of the recipe and then took it literally to combine all of the ingredients for the meatballs made for an interesting twist on this recipe. lol But hey, they still turned out great!

  2. How many meatballs is this recipes supposed to make? And how big should they be? 12 for each roll and each slice of cheese? Because I only used 2 pounds of meat for a family of 3 plus an older baby and I ended up with 36 meatballs. They were roughly 1 inch around. I used the same proportions of spices as 3 pounds and they were bursting with flavor. My family loved them. Although they were hand to hold together with 3 meatballs stuffed into a dinner roll. Also, one cup of sauce did not seem to be enough. Is that all you use for the entire recipe? Thanks!

  3. Made these tonight for supper with Rhodes dinner rolls. I jazzed up the sauce with some garlic and extra seasonings, and will definitely make again. Thanks for the recipe!

  4. 5 stars
    Hi, Robyn! I was thinking of taking the meatballs to an office potluck. Are they firm enough to hang out in a crock pot with sauce to keep hot? I thought then I would just split the rolls with a slice of provolone in the middle for peeps to fix their own slider as they graze-on-by the spread. Or do you have any suggestion on this. I haven’t made these at home yet, but I have no doubt the dish will be delicious. Thanks for any suggestion.

    1. sheesh! I’m so Comment Challenged! You’ll see what I mean when you read the Pot Roast comment(s). :/ …

      and… to add to the above note…. I would make the recipe and then transfer to the slow cooker to keep on warm at the office. I just don’t want them to fall apart easily while sitting in the sauce waiting to be devoured. Thanks, again.

  5. 5 stars
    We made the meatballs and followed the recipe. I changed up the recipe for the sauce. We added diced green peppers, diced onion, garlic, Italian Seasoning. This was amazing! We will have this on our menu once a month. My husband loved it!!

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