Easy Hawaiian Roll Meatball Sliders

Baked meatball sliders on white serving platter.

Easy Hawaiian Roll Meatball Sliders

These meatball sliders are ready to eat in only 30 minutes. Serve them alongside a fresh salad for a casual weeknight dinner or on a party platter for a crowd-pleasing bite. Their mix of toasted pesto rolls, melty cheese, and savory meatballs makes them a guaranteed hit for any occasion!

Course Dinner, Entree

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 680kcal

Author Anne Clark

Ingredients

12 cooked meatballs (tested with frozen Rosina Angus Beef Meatballs)
2 cups marinara sauce (tested with Rao’s Marinara Sauce) save the rest for dipping
12 King's Hawaiian rolls
½ cup pesto sauce (tested with Prego Basil Pesto)
6 slices provolone cheese (cut in half to cover evenly)
2 tablespoons salted butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley flakes

Instructions

Prepare the Meatballs: Place the frozen meatballs and the marinara sauce in a medium size pot, stir and put the lid on. Simmer gently until they're fully heated (about 15 minutes). While the meatballs are warming, prepare the rolls.
Slice the Rolls: Do not separate each roll, rather use a sharp serrated knife to slice the entire bundle of rolls in half horizontally. Try to make sure the bottom half isn't too thin.
Broil the Bottom Rolls with Pesto: Preheat your broiler to high. Place the bottom half of the Hawaiian rolls on a baking sheet, cut side up, and brush each roll generously with the pesto sauce. Place the baking sheet on the center oven rack. Broil for 1 minute, watching closely to prevent burning, until the pesto is fragrant and slightly crisp. Turn off the broiler and heat the oven to 375F.
Assemble the Sliders: Place a meatball on top of each toasted roll, spooning a little marinara sauce over each meatball.
Add slices of provolone cheese over the meatballs.
Place the top half of the rolls on top of the meatballs.
Mix the melted butter with the garlic powder and parsley. Brush the tops and sides of the rolls with all of the butter mixture.
Bake the Sliders: Bake for 8-9 minutes, or until the cheese is melted and the tops are golden.
Serve and Garnish: Serve warm with remaining marinara sauce on the side for dipping!

Notes

Do not separate each roll, rather use a sharp serrated knife to slice the entire bundle of rolls in half horizontally. Try to make sure both halves are the same size.

Don't skip the pesto sauce and broiling! To prevent soggy sliders, this step works and also provides extra flavor!

Make it extra crispy. After baking, remove the foil and broil for 1-2 minutes to crisp up the tops.

Easier serving. Let the sliders sit for 5 minutes before cutting so the cheese sets and doesn’t slide off.

Best meatballs for sliders? Homemade is always great, but if using store-bought, opt for Italian-style or Angus beef meatballs for extra flavor.

Nutrition