These Meatball Marinara Sliders are one of those quick and cozy comfort meals that just hit the spot.
Juicy meatballs simmered in marinara sauce, tucked into soft slider buns, and topped with melted mozzarella—every bite is pure cheesy, saucy goodness.
They’re perfect for game days, casual dinners, or just when you want something fun but still homemade. They’re easy to prep, fun to eat, and disappear fast.
Why I Love This Recipe
This one brings back memories of Sunday afternoons at home when we wanted something hearty but easy to eat in front of the TV. My dad would line up a tray of these sliders while the marinara simmered on the stove. It was casual but felt special every time.
- You can make it fast or slow—use store-bought or homemade sauce
- It’s great for feeding a group or prepping ahead
- They reheat well, so leftovers are just as tasty
- The combination of meatballs, sauce, and cheese is just classic
- You can mix things up with different cheeses or buns
Makes: 12 sliders
Cook time: 35 minutes
Prep time: 15 minutes
Total time: 50 minutes
What You’ll Need
- 1 lb ground beef (80/20 for juicy meatballs)
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan
- 1 large egg
- 1 tsp garlic powder
- 2 tbsp finely cubed onion
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 cups marinara sauce (homemade or store-bought)
- 12 slider buns
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp butter (melted)
- 1/2 tsp Italian seasoning
- 1 tbsp chopped parsley (optional, for garnish)
Pro Tips
- Use 80/20 beef for tender, juicy meatballs
- Toast the buns slightly before assembly to avoid sogginess
- Spoon some extra marinara on top before baking for max flavor
- For easy cleanup, build and bake the sliders in a foil-lined baking dish
- Let the meatballs simmer a few minutes longer if you like them extra soft
Tools You’ll Need
- Large mixing bowl
- Baking sheet
- Parchment paper
- Skillet or saucepan
- Small bowl for butter
- 9×13 baking dish
- Spoon or small scoop for shaping meatballs
- Oven
Substitutions and Variations
- Use turkey or chicken instead of beef
- Try Hawaiian rolls for a slightly sweet twist
- Swap mozzarella for provolone or cheddar
- Add red pepper flakes for a spicy kick
- Make mini meatballs for bite-sized sliders
Make Ahead Tips
- Make the meatballs the day before and store in the fridge
- You can freeze uncooked or cooked meatballs—just thaw before using
- Assemble the sliders up to the baking step and keep in the fridge, covered, for a few hours
Cooking Instructions
Step 1: Mix the Meatball Mixture
In a large bowl, combine 1 lb ground beef, 1/3 cup breadcrumbs, 1/4 cup milk, 1/4 cup grated Parmesan, 1 large egg, 1 tsp garlic powder, 2 tbsp finely cubed onion, 1/2 tsp salt, and 1/4 tsp ground black pepper. Use your hands or a spoon to mix until just combined—don’t overwork it.
Step 2: Shape and Bake Meatballs
Preheat oven to 400°F. Scoop the meat mixture into 12 equal balls and place them on a parchment-lined baking sheet. Bake for 15–18 minutes until browned and cooked through.
Step 3: Simmer in Marinara Sauce
In a skillet, pour in 1 1/2 cups marinara sauce and gently add the baked meatballs. Simmer on low for 5–7 minutes to let the flavors soak in.
Step 4: Prep the Buns
While the meatballs simmer, slice the 12 slider buns in half and place the bottoms in a 9×13 baking dish. Toast in the oven for 3–4 minutes if you want them slightly crisp.
Step 5: Assemble the Sliders
Place one meatball with a spoonful of marinara onto each bun. Top with shredded mozzarella cheese, then place the bun tops on.
Step 6: Butter and Bake
Brush the tops with 2 tbsp melted butter mixed with 1/2 tsp Italian seasoning. Bake at 375°F for 10–12 minutes, or until the cheese is melty and the tops are golden.
Step 7: Garnish and Serve
Sprinkle with chopped parsley if you like and serve warm on a plate.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the buns from getting soggy. You can also freeze cooked meatballs for up to 2 months.
Macros (Per Slider)
- Calories: 230
- Protein: 14g
- Fat: 12g
- Carbs: 15g
- Fiber: 1g
- Sugar: 2g
Why This Recipe Works (Quick Science)
- Breadcrumbs + milk create a panade that keeps the meatballs soft and juicy
- Simmering in sauce helps the flavors blend and keeps them from drying out
- Shredded mozzarella melts faster and more evenly than sliced cheese
- Toasting the buns helps them hold up against the sauce and meatball juices
Common Mistakes
- Overmixing the meat makes the meatballs tough
- Not toasting the buns can lead to soggy sliders
- Using lean beef results in dry meatballs—go for 80/20
- Adding cheese too early during baking can lead to burning
What to Serve With
- Garlic Parmesan fries
- Caesar salad
- Roasted broccoli
- Extra marinara for dipping
- Lemonade or a fizzy drink to balance the richness
FAQ
Can I make this with frozen meatballs?
Yes! Just heat them in the sauce until hot and continue the recipe from there.
Can I use a different sauce?
Totally. Alfredo, vodka sauce, or even BBQ sauce work great.
What if I don’t have slider buns?
Use dinner rolls or cut hot dog buns in half.
Can I make these spicy?
Yes! Add chili flakes to the meat or spicy marinara.
Final Thoughts
These Meatball Marinara Sliders are warm, cheesy, and just the right mix of messy and delicious. They’re perfect when you want something hearty but don’t want to spend hours in the kitchen. Give them a try, and when you do, drop a comment below and let me know how they turned out for you. I’d love to hear what twists you added!