These meatball sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. —Taste of Home Test Kitchen
1 cup shredded part-skim mozzarella cheese or shredded Italian cheese blend
Minced fresh basil
Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly but thoroughly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside.
Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half the cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops.
Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella.
Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with fresh basil before serving.
Meatball Sliders Tips
Can you use frozen meatballs to make meatball sliders?
Yes! Frozen meatballs are a great shortcut if you don't have time to make them from scratch. Just be sure to follow the package directions regarding cook time.
Can you make meatball sliders ahead of time?
Recipe components can be made ahead of time. For instance, the meatballs could be baked ahead and combined with the sauce, and the flavored butter to brush on the rolls could also be made ahead. Just be sure to assemble your sliders close to serving time so the bread doesn't get soggy.