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Italian Meatball Sliders

Italian Meatball Sliders are perfect for any event, from game day parties to casual get togethers. They are the ultimate hand held snack!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Dinner
Cuisine American
Servings 16 sliders
Calories 228kcal


  • 2 pounds lean ground beef
  • 2 tablespoons finely chopped white onion
  • 4 ounces mozzarella cheese cut to small dice (1/4-inch)
  • 2/3 cup Panko breadcrumbs
  • 1 teaspoon garlic salt
  • 1 tablespoon dried oregano
  • 1 large egg beaten
  • 3 ounces freshly shredded mozzarella cheese see notes about pre-shredded
  • 24 ounces jar marinara sauce
  • 16 slider buns
  • Fresh parsley or basil optional, for garnish


  • Heat a small skillet over medium-high heat and add a teaspoon of olive oil. Add chopped onion and saute until soft and starting to brown; about 2-3 minutes. Transfer to a small plate or bowl to cool for several minutes.
  • Preheat oven to 350°F. Saute minced onions in olive oil. Line a large rimmed baking sheet with foil and set aside.
  • Place slider buns in a foil packet, completely sealed and then set aside.
  • In a large bowl place ground beef, cooled sauteed onions, 4 ounces diced cheese squares, panko breadcrumbs, garlic salt, and oregano.
  • Using a wooden spoon or your hands, mix all ingredients until well blended.
  • Add beaten egg to ground beef mixture and mix until egg is incorporated evenly.
  • Using a large scoop (ice cream scoop size) form gently into round balls. Lightly pack the meatballs - you don't want them tightly compacted or you risk them being tough. Repeat with all of the meat mixture.
  • Place each meatball 1-inch apart on the prepared baking sheet. Place the pan in the oven and bake for 15 minutes.
  • While the meatballs are baking, heat the marinara sauce in a small saucepan.
  • Remove the tray of meatballs from the oven and place the foil packet of buns in the oven to warm.
  • Evenly divide shredded mozzarella over each baked meatball. Place the sheet pan back in the oven and bake for approximately 5 more minutes until the cheese is melted and slightly golden.
  • Once cheese is melted the meatballs are done. Remove meatballs and foil packet of buns from the oven.
  • Build a slider with one cheesy meatball on each bun. Spoon 1-2 tablespoons of sauce over the top and serve immediately. Sprinkle with fresh minced parsley or basil.


I suggest you buy your mozzarella and shred it yourself. Most of the pre-shredded store-bought cheeses add ingredients to keep them from sticking together and preservatives to have them last longer. I find that the cheese doesn't melt as well when you use these pre-shredded options. An added bonus... you get more cheese for the price if you shred it yourself. If you make the meatballs a day before baking them, remove the meatballs from the refrigerator 60 minutes before baking them to take the chill off before baking.
(If you have one, use a scale to weigh them out so that they are the same size for even cooking. I weigh them out to 2.5 ounces each.)


Calories: 228kcalCarbohydrates: 21gProtein: 19gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 55mgSodium: 506mgPotassium: 361mgFiber: 2gSugar: 5gVitamin A: 288IUVitamin C: 3mgCalcium: 109mgIron: 3mg
Keyword italian meatballs, meatball sliders