Baked Meatball Parmesan Sliders
Tender beef meatballs simmered in marinara and baked in soft slider rolls with melted mozzarella and Parmesan. These saucy, cheesy sandwiches are easy to serve at parties or for a casual family dinner.
Prep: 25 min · Cook: 30 min · Yield: 12 · Method: Oven
Ingredients
- 1.25 pounds ground beef
- 0.5 cup italian-seasoned breadcrumbs
- 1 large egg
- 2 cloves garlic
- 0.5 cup grated parmesan cheese
- 0.75 teaspoon kosher salt
- 3 cups marinara sauce
- 12 rolls slider rolls
- 2 cups shredded low-moisture mozzarella cheese
- 2 tablespoons unsalted butter
- 0.5 teaspoon dried italian seasoning
Cooking instructions
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment. In a large bowl, gently combine the ground beef, breadcrumbs, egg, garlic, 1/4 cup Parmesan, and salt until just mixed. Form into 24 meatballs, about 1 1/2 tablespoons each. (about 10 min) — 400°F
- Arrange the meatballs on the prepared baking sheet and bake until browned and the centers reach 160°F, about 12 to 15 minutes. (about 15 min) — 400°F
- Meanwhile, warm the marinara in a large skillet over medium heat. Transfer the baked meatballs to the sauce, cover, and simmer gently for 5 minutes. (about 5 min) — Medium heat
- Reduce the oven temperature to 350°F. Without separating the rolls, slice them horizontally through the middle. Place the bottom half in a 9-by-13-inch baking dish. Spoon the meatballs and marinara over the rolls, then sprinkle with the mozzarella and remaining 1/4 cup Parmesan. Place the top half of the rolls over the filling. (about 5 min) — 350°F
- Melt the butter and stir in the Italian seasoning. Brush it over the roll tops. Cover the dish with foil and bake until the cheese melts and the sliders are hot, about 10 minutes. Uncover and bake 3 to 5 minutes more, until the tops are lightly browned. Rest for 5 minutes before cutting apart and serving. (about 15 min) — 350°F