Garlic Bread Meatball Sliders

Name: Garlic Bread Meatball Sliders
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 1 egg; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp pepper; 1 jar marinara sauce; 8 oz fresh mozzarella, sliced; 12 slider buns; 1/2 cup butter, softened; 3 cloves garlic, minced; 2 tbsp fresh parsley, chopped; 1/4 cup grated Parmesan cheese

Garlic Bread Meatball Sliders combine juicy homemade meatballs simmered in marinara with melted fresh mozzarella, all served on buttered garlic bread slider buns—an easy, crowd-pleasing party dish that tastes like Italian comfort food.

🌍Italian 🏷️Sliders 🏷️Meatballs 🏷️Garlic bread 🏷️Appetizers 🏷️Party food

Total

40 min

Servings

12

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Mezzetta

Ingredients

1 lb ground beef
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 jar marinara sauce
8 oz fresh mozzarella, sliced
12 slider buns
1/2 cup butter, softened
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1/4 cup grated Parmesan cheese

13 Ingredients

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Instructions

1
Preheat oven to 400°F
2
In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, and pepper. Mix well and form into small meatballs
3
Place meatballs on a baking sheet and bake for 15-20 minutes until cooked through
4
Meanwhile, combine softened butter, minced garlic, parsley, and Parmesan cheese in a small bowl
5
Slice slider buns in half and spread garlic butter mixture on cut sides
6
Heat marinara sauce in a saucepan over medium heat
7
Add cooked meatballs to the marinara sauce and simmer for 5 minutes
8
Toast the garlic buttered buns until golden brown
9
Place meatballs and sauce on bottom halves of buns
10
Top with fresh mozzarella slices
11
Cover with top halves of buns and serve immediately

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Tips & Notes

Pro tips

Don't overmix the meatball mixture; work gently and only until ingredients just combine to keep meatballs tender, not dense.
Brown meatballs in a hot skillet before simmering in marinara to build a flavorful crust and ensure they stay intact.
Add fresh mozzarella slices after the meatballs are hot and coated in sauce so the cheese melts from residual heat without overcooking.
Lightly butter and toast the slider buns to create a barrier against sogginess and add rich garlic flavor.

Substitutions

Ground beef → ground turkey or ground pork (add 1–2 tbsp extra breadcrumbs to turkey)
Fresh mozzarella → provolone or fontina slices (both melt smoothly and complement marinara)
Slider buns → small ciabatta rolls or dinner rolls (adjust bun size to meatball and sauce proportions)
Marinara sauce → arrabbiata or vodka sauce (adjusts flavor profile but maintains dish structure)

Storage & make-ahead

Store cooked meatballs and sauce in an airtight container for up to 3 days in the refrigerator; reheat gently and assemble with fresh mozzarella and warm buns just before serving.