This easy Meatball Sliders recipe makes a great appetizer, lunch, or dinner! Tender, juicy meatballs nestled in slider rolls topped with tomato sauce, and melted cheese are always a crowd favorite!
These delicious meatball sliders have been a family favorite recipe for more years than I can count and have been on the website since early 2013. They are a crowd favorite when I serve them for game days and anytime! Serve them with a Caesar or House Salad to round out the meal!
How to Make Easy Meatball Sliders Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- For the meatballs: you’ll need ground beef, diced onion (optional), Stone House Seasoning, parsley (optional), oregano, egg, and breadcrumbs.
- For the sliders: you’ll need cooked bacon, marinara sauce, dinner rolls or slider buns, and provolone cheese.
This recipe makes a dozen meatball sliders. If you’d like more, you can easily increase the recipe for as many as you need.
Storage Tips
To store leftovers. Allow to cool and store in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave or in the oven until reheated throughout.
To make ahead. Prepare without baking and store in the refrigerator in an airtight container for 3 to 4 days. When ready to serve, bake as directed adding additional time if needed since they have been refrigerated.
Here’s my easy Meatball Sliders recipe. I hope you love them as much as we do!
Meatball Sliders Recipe
Equipment
Ingredients
For the Meatballs
- 1 pound ground beef
- 1 teaspoon Stone House Seasoning
- 2 tablespoons chopped fresh parsley, optional
- 2 teaspoons oregano flakes
- 1 large egg
- 2 tablespoons breadcrumbs
For the Sliders
- 4 slices bacon, cooked and cut into thirds
- 1 cup tomato sauce
- 12 dinner rolls, or slider buns
- 12 slices provolone cheese
Instructions
- Prep. Line a baking sheet with parchment paper. Preheat oven to 425º F.
- Make the Meatballs. Add all of the ingredients for the meatballs to a large mixing bowl. With clean hands, combine all of the ingredients until just well combined. Do not overmix. Use a medium cookie scoop (2-tablespoon) or a spoon and scoop the meatball mixture. Roll in your hands to form the meatballs. Place onto the prepared baking sheet. Once all of the meatballs have been formed, bake until an instant-read thermometer reaches 160º F, about 10 – 12 minutes. Remove from the oven.
- Make the sliders. Add a slice of bacon to the bottom half of a dinner roll or slider bun. Place a meatball on top and spoon a tablespoon of tomato sauce over each meatball. Top with a slice of provolone cheese. Return to the oven until the cheese has melted and the tomato sauce is warmed, about 5 minutes. Remove from the oven and rest for 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I’m trying to lick the screen right now.
These look AMAZING.
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!
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!
Sounds soooooo good! You know I’m pinning it!
Do you cook the meatballs in the bacon grease?
Love it, I have it on my list for Sunday.
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!
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.
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.
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!!