Meet Meatball Sliders: The cute little cousins of the Meatball Sandwich!
What is it about sliders that are so darn cute and irresistible? I guess when it just looks like a bite or two, I’m in. No one person is credited with creating the original meatball sliders, but they likely developed out of a desire to have a smaller, more portable version of the meatball hoagie or sandwich.
The original slider, of course, was of the non-meatball variety: White Castle started slinging their sliders way back in 1921. Since then, Americans have loved these highly snackable mini sliders and the original White Castle version has become a blueprint for all sorts of different variations – like this Meatball Sliders recipe right here.
Part of the allure of sliders is due to their versatility. Are they a snack or are they a meal? Yes to both. You can double or triple this recipe to serve at your next tailgate or set out a batch on your buffet table at a party. You can also simply make some as your main dish for dinner. Versatile recipes like this one are great to have on hand.
Besides the versatility, these Meatball Sliders taste great. The combo of seasoned meatballs, sauce, cheese, and bread, all warmed and gooey is hard to resist. It’s why I make these on repeat. Because the recipe calls for prepared products like cooked meatballs, marinara sauce, and soft rolls, you can use whatever homemade or store-bought brand you like. This is especially great for the meatballs: use the traditional beef and pork variety or go with turkey or even plant-based meatballs for a vegetarian dish.
The ‘Architecture’ of Meatball Sliders
As anyone who has stood at a crowded party, trying to balance a meatball slider on a tiny plate while talking to people knows, meatball sliders can be messy. One way to avoid messes is to not eat. But that’s ridiculous! Another way is to carefully consider the ‘architecture’ of your meatball sliders. If I’m making my own meatballs from scratch, I make them a little bit flat so they sit on the bun without rolling. If you’re using store-bought meatballs, choose the bigger size and consider cutting them in half and laying them cut side down so they sit still. I’ve learned that building the sliders around a stable meatball is key!
How to Make Ahead and Store?
I’ve definitely made these ahead and stored them, they work great. Prepare as directed, let cool, and they will keep in the fridge for up to 2 days. You can also freeze them until ready to use, but the bread may get a little mushy on the inside. When ready to serve, reheat in the oven or in an air fryer until warm (avoid the microwave as the buns will get tough). Store any leftovers in an airtight container, refrigerated, for up to 4 days.
How Do I Keep the Meatball Sliders From Getting Soggy?
Well, it depends. I think a little bit of soggy is yummy, along with the melty cheese. But you don’t want to have the bread fall apart. Go easy on the sauce – you can always set out additional sauce for dipping. And I also briefly toast the sliced buns (cut side up) in the broiler or a toaster oven before assembling.
Serving Suggestions
If serving Meatball Sliders as the main dish of your meal, try sides like air fryer french fries or this seasoned potatoes recipe. A cool, make-ahead salad like this pasta salad with Italian dressing is easy as well.
Alternately, if you’re serving Meatball Sliders as part of a tailgate or party spread, you have a lot of options as well. Stick to the Italian theme with some pizza skewers with garlic butter dipping sauce. Or mix it up and serve alongside party food like chips and salsa, veggies and hummus, and cheeseball with crackers. Meatball Sliders are truly versatile.
Meatball Sliders
Ingredients
- 12 small soft rolls halved
- 12 cooked meatballs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon Italian herb blend
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F.
- Arrange the bottom halves of the rolls in a baking dish.
- Spoon a bit of marinara sauce onto each roll, then place a meatball on top.
- Add a spoonful of sauce over each meatball.
- Generously sprinkle mozzarella cheese over the meatballs.
- Cap with the top halves of the rolls.
- Brush the tops of the rolls with olive oil.
- Mix Parmesan cheese with Italian herbs and sprinkle over the rolls.
- Cover the dish with aluminum foil and bake for 10 minutes.
- Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and the tops are lightly browned.
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