Why You’ll Love This Recipe
I love Hawaiian Bread Meatball Sliders because I get a satisfying combination of tender meatballs, gooey cheese, and soft, slightly sweet rolls in every bite. Marinara and mozzarella give the sliders plenty of savory flavor, while the garlic butter topping adds a golden, aromatic finish.
I also appreciate how easy this dish is to put together. I bake the meatballs on a sheet pan, assemble everything in one baking dish, and let the oven do the rest, so I get a big batch of sliders with minimal cleanup.
Another reason I keep this recipe in my rotation is its flexibility. I can use homemade or frozen meatballs, switch up the cheese, or add a little heat, and I can serve the sliders as a weeknight dinner or as a game-day appetizer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements below.)
For the Meatballs
- 1 pound (450 g) ground beef, or a mix of beef and pork
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Sliders
- 12 Hawaiian sweet rolls (one 12-count package), kept connected
- 1 1/2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 6 slices provolone cheese, optional
For the Garlic Butter Topping
- 3 tablespoons butter, melted
- 1 garlic clove, minced
- 1/2 teaspoon Italian seasoning
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
For Serving
- Extra warm marinara sauce
- Fresh basil or parsley
- Red pepper flakes, optional
Directions
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, I combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. I mix gently until just combined, taking care not to overwork the meat so the meatballs stay tender.
- I roll the mixture into 12 to 15 small meatballs, about 1 1/2 inches wide, and place them on the baking sheet.
- I bake the meatballs for 15–18 minutes until browned and cooked through. I then toss them in about 1 cup of the marinara sauce.
- I reduce the oven temperature to 350°F (175°C). Without separating the rolls, I slice the whole sheet of rolls in half horizontally, so I have one large top and one large bottom.
- I place the bottom half of the rolls in a 9×13-inch baking dish and spread about 1/4 cup of marinara over the bread. I sprinkle with 1 cup of the mozzarella and add a layer of provolone, if using.
- I arrange the meatballs evenly over the cheese, spoon the remaining sauce over them, and top with the remaining mozzarella.
- I place the top half of the rolls over the filling. I whisk together the melted butter, garlic, Italian seasoning, Parmesan, and parsley, then brush it generously over the tops of the rolls.
- I cover the dish loosely with foil and bake for 15 minutes. I then remove the foil and bake for another 5–8 minutes until the tops are golden and the cheese is melted.
- I let the sliders rest for 5 minutes, then cut them apart and serve them warm with extra marinara for dipping.
Servings and Timing
I get approximately 12 sliders, which serve 4 to 6 people as a main dish or more as an appetizer.
- Servings: 12 sliders
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: About 45 minutes
The exact cooking time depends on the size of the meatballs and my oven, so I check that the meatballs are cooked through and the cheese is bubbly rather than relying only on the clock.
Variations
- Shortcut Meatball Sliders: I use frozen, fully cooked meatballs. I thaw them, warm them in the sauce, and skip the baking step to save time.
- Chicken Parmesan Sliders: I swap the meatballs for crispy chicken tenders or breaded chicken cutlets.
- Spicy Meatball Sliders: I add red pepper flakes to the meatballs and use a spicy marinara or sliced pepperoncini.
- Turkey Meatball Sliders: I use ground turkey or chicken for a lighter version and add a little extra olive oil to keep the meatballs moist.
- Extra Cheesy Version: I mix mozzarella, provolone, and fontina for even more melt and stretch.
- Pesto Twist: I spread a thin layer of basil pesto on the bottom rolls before adding the meatballs.
Storage/Reheating
I prefer eating Hawaiian Bread Meatball Sliders right after baking because the cheese is at its gooiest and the rolls are softest when freshly made.
If I have leftovers, I let the sliders cool slightly, then transfer them to an airtight container and refrigerate them promptly. I keep them refrigerated for up to 3 days.
For reheating, I place the sliders in a baking dish, cover them loosely with foil, and warm them in a 325°F (160°C) oven for 10–15 minutes until heated through. I can also reheat an individual slider in the microwave for 30–45 seconds, though the rolls will be softer.
I can assemble the sliders up to 1 day ahead, cover them tightly, and refrigerate them without the butter topping. I brush on the garlic butter just before baking and add a few extra minutes to the baking time.
I can freeze the cooked meatballs for up to 3 months and thaw them overnight in the refrigerator. I generally don’t freeze the assembled sliders because the rolls can become soggy after thawing.
FAQs
Can I use store-bought meatballs?
Yes. I often use frozen, fully cooked meatballs to make this recipe even quicker. I heat them according to the package directions, then toss them in sauce before assembling.
Do I have to cut the rolls apart first?
No. I keep the rolls connected and slice them in half horizontally as one large piece. This makes assembly easy and keeps the sliders neat and uniform.
How do I keep the bottoms of the sliders from getting soggy?
I add a layer of cheese directly on the bottom rolls, which creates a barrier against the sauce. I also avoid using too much marinara so the bread stays soft but not mushy.
Can I make these ahead for a party?
Yes. I assemble the sliders in the baking dish, cover them, and refrigerate them for up to 1 day. I brush on the garlic butter and bake them right before serving.
What should I serve with Meatball Sliders?
I enjoy them with a Caesar salad, roasted vegetables, or a simple Italian side salad. For a party, I serve them alongside chips, fresh veggies, and extra marinara for dipping.
Conclusion
Hawaiian Bread Meatball Sliders are one of my favorite ways to turn simple meatballs into a cheesy, comforting, and satisfying meal. Tender meatballs, melted mozzarella, marinara, and soft sweet rolls come together for a dish that feels indulgent but takes hardly any effort.
Print
Juicy, flavorful baked meatballs nestled in soft, sweet Hawaiian rolls with marinara and melty mozzarella, then brushed with garlic butter and baked until golden. An easy crowd-pleasing appetizer or weeknight dinner ready in about 45 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 sliders
- Category: Appetizer
- Method: Oven
- Cuisine: American
Ingredients
- 1 package (12 count) Hawaiian sweet rolls, left connected
- 1 1/2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil or parsley, chopped, for garnish
Meatballs:
- 1 lb (450 g) ground beef (or a beef and pork mix)
- 1/3 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Garlic Butter Topping:
- 3 tablespoons butter, melted
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Roll the mixture into 12 meatballs (about 1 1/2 inches wide) and place on the prepared baking sheet.
- Bake for 15 to 18 minutes, until browned and cooked through (160°F / 71°C internal temperature). Toss the meatballs in 1/2 cup of the marinara sauce.
- Reduce the oven temperature to 350°F (175°C). Without separating the rolls, slice the whole block in half horizontally. Place the bottom half in a 9×13-inch baking dish.
- Spread 1/2 cup of marinara over the bottom layer, sprinkle with 1 cup of the mozzarella, and arrange the meatballs on top, one per roll. Add the remaining marinara and 1/2 cup mozzarella.
- Cover with the top half of the rolls. Stir together the melted butter, garlic, Italian seasoning, and Parmesan, and brush evenly over the tops.
- Cover loosely with foil and bake for 10 minutes. Remove the foil, sprinkle the remaining 1/2 cup mozzarella over the top if desired, and bake for 8 to 10 minutes more, until the cheese is melted and the tops are golden.
- Let rest for 5 minutes, garnish with fresh basil or parsley, and slice into individual sliders to serve.
Notes
- Shortcut: Use 12 to 15 frozen fully cooked meatballs, thawed and warmed in marinara, to skip the first four steps.
- Meat swaps: Ground turkey, chicken, or Italian sausage all work well. Add a tablespoon of olive oil to lean poultry for juicier meatballs.
- Keep rolls connected: Slicing the rolls as one block makes assembly quick and keeps the sliders together for serving.
- Make ahead: Assemble up to 1 day ahead, cover, and refrigerate. Brush with the butter just before baking and add 5 to 10 minutes to the bake time.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 325°F (165°C) oven, covered with foil, for 10 to 12 minutes.
- Freezing: Freeze the cooked meatballs for up to 3 months. Thaw overnight before assembling.
- Extra flavor: Add a slice of provolone under the meatballs or a pinch of red pepper flakes to the sauce.
Nutrition
- Serving Size: 1 slider
- Calories: 330 kcal
- Sugar: 10 g
- Sodium: 610 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 65 mg
