Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
  3. Roll the mixture into 12 meatballs (about 1 1/2 inches wide) and place on the prepared baking sheet.
  4. 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.
  5. 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.
  6. 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.
  7. Cover with the top half of the rolls. Stir together the melted butter, garlic, Italian seasoning, and Parmesan, and brush evenly over the tops.
  8. 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.
  9. 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

Find it online: https://thefamilycooking.com/hawaiian-bread-meatball-sliders/