Meatball parmesan sliders are hollowed Hawaiian rolls filled with marinara, mozzarella, and cooked meatballs, then brushed with garlic butter and baked until golden. They're an easy, crowd-pleasing appetizer that comes together in under 30 minutes.
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Using a small knife, cut a circle in the top of each Hawaiian roll and remove the piece of bread to create a well. You can press down the inside to make more room.
In a small bowl, combine the melted butter, garlic powder, and Italian seasoning.
Brush the garlic butter mixture over the tops and inside the wells of all the rolls.
Toast the rolls in the oven until lightly golden.
Spoon a small amount of marinara sauce into the bottom of each toasted roll, followed by a cube of mozzarella cheese.
Place one cooked meatball into each roll.
Top each meatball with a little more marinara sauce and a sprinkle of grated Parmesan cheese.
Place a slice of mozzarella cheese on top of each slider.
Return the sliders to the oven and bake until the cheese is fully melted and bubbly.
Garnish with fresh parsley if desired and serve warm.
Cool completely before covering; refrigerate in an airtight container up to 3 days or freeze up to 1 month. Reheat in a 350°F oven for 8–10 minutes.
Yes. Assemble the sliders, cover with foil, and refrigerate up to 4 hours before baking. Add 5 minutes to the bake time if starting from cold.
Yes. Thaw them first or add 5–10 minutes to the bake time if baking from frozen.
Use meatballs roughly 1 to 1.5 inches in diameter so they fit comfortably inside or alongside the hollowed rolls.
Use a small sharp knife or melon baller to gently remove the center of each roll, leaving a 1/4-inch shell to hold the filling.
Provolone or a mozzarella blend works well. Avoid low-moisture varieties; fresh mozzarella curds melt best.
