Garlic bread meatball sliders combine tender beef and pork meatballs simmered in marinara with melted provolone and mozzarella on sweet rolls, finished with a savory garlic butter topping and baked until bubbly and golden.
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In a large bowl, combine ground beef, ground pork, most of the minced garlic and chopped parsley (reserving a small amount of each for the topping), Parmesan cheese, panko, Italian bread crumbs, egg, milk, and black pepper.
Mix with your hands until just combined. Do not overmix. Form the mixture into meatballs.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and brown on all sides.
Remove the meatballs from the skillet and set aside. Drain some of the excess fat from the pan.
Pour the marinara sauce into the skillet, add the torn fresh basil, and stir to combine.
Return the meatballs to the sauce, coating them well. Let them simmer for a few minutes to cook through.
Preheat your oven to 350°F (175°C). Spray a baking dish with cooking spray.
Slice the sheet of Hawaiian rolls in half horizontally. Place the bottom half in the prepared baking dish.
Layer the rolls with provolone cheese slices, then half of the shredded mozzarella. Sprinkle with crushed red pepper flakes if desired.
Arrange the meatballs on top of the cheese layer. Sprinkle with Pecorino Romano cheese and the remaining shredded mozzarella.
Place the top half of the rolls over the meatballs.
In a small bowl, combine the melted butter, garlic powder, salt, black pepper, and the reserved minced garlic and parsley. Whisk to combine.
Pour the garlic butter mixture evenly over the top of the sliders.
Cover the dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for an additional 5 minutes, until the tops are golden brown and the cheese is bubbly.
Store cooled sliders in an airtight container for up to 3 days. Reheat wrapped in foil at 350°F for 10–12 minutes until warmed through and cheese re-melts.
Yes. Form meatballs up to 24 hours ahead and refrigerate, or freeze up to 3 months. Cook from thawed or frozen—add 5 minutes if cooking from frozen.
Sweet dinner rolls or slider buns work best. Avoid rolls that are too dense; they should be soft enough to absorb the marinara without falling apart.
Yes. Use fresh mozzarella and provolone interchangeably, or swap for fontina or asiago. Parmesan in the meatball mix can be replaced with Romano in a 1:1 ratio.
Meatballs are done when they reach an internal temperature of 160°F (71°C) or feel firm when pressed gently in the center.
Yes. Build the sliders up to 12 hours ahead, cover tightly with foil, refrigerate, then bake. Add 5 minutes to baking time if baking cold.
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