Meatball Sub Sliders
Twelve juicy beef meatballs bake while you warm the marinara, then each one is halved and tucked into a slab of soft rolls with plenty of mozzarella. Garlic butter on top and a short bake turn it into a tray of pull-apart meatball subs, with the rest of the sauce on the side for dipping.
Published
- Prep Time
- 20 mins
- Cook Time
- 40 mins
- Total Time
- 1 hr
- Servings
- 12 sliders
How do you make Meatball Sub Sliders?
Mix 500 g lean ground beef with breadcrumbs, egg, parmesan, garlic and oregano, roll into 12 meatballs and bake at 200°C (400°F) for 15-18 minutes, until 71°C (160°F) inside. Simmer them in 500 ml marinara, halve them and layer on a slab of 12 slider rolls with mozzarella. Brush with garlic butter and bake at 180°C (350°F) for 15-18 minutes.
- Total time
- 1 hr
- Calories
- 550 per serving
- Protein
- 35 g
- Yield
- 12 sliders
- Difficulty
- Easy
- Method
- Baking
Ingredients
Meatballs
Sliders
Garlic butter
Equipment
Rimmed baking sheet · Parchment paper · Large mixing bowl · Medium saucepan · 23 x 33 cm (9 x 13 inch) baking dish · Serrated knife · Instant-read thermometer
Quick Directions
Make the meatballs
Heat the oven to 200°C (400°F) and line a baking sheet with parchment.
Bake the meatballs
Bake for 15-18 minutes, until browned and the centre of a meatball reaches 71°C (160°F).
Warm in the sauce
While the meatballs bake, warm the marinara in a saucepan over medium heat.
Assemble
Without pulling the rolls apart, slice the slab in half horizontally and set the bottom half in the baking dish.
Bake and serve
Mix the melted butter with the garlic powder and herbs and brush it over the tops.
Step-by-Step Instructions
Follow these detailed steps to make the perfect meatball sub sliders.
Make the meatballs
Heat the oven to 200°C (400°F) and line a baking sheet with parchment. Mix the beef, breadcrumbs, egg, parmesan, garlic, oregano, salt and pepper gently with your hands until just combined. Roll into 12 even meatballs, about 4.5 cm (1 3/4 inches) wide.
Bake the meatballs
Bake for 15-18 minutes, until browned and the centre of a meatball reaches 71°C (160°F). Turn the oven down to 180°C (350°F).
Warm in the sauce
While the meatballs bake, warm the marinara in a saucepan over medium heat. Add the cooked meatballs, turn to coat and simmer gently for 5 minutes. Lift them onto a board and cut each one in half.
Assemble
Without pulling the rolls apart, slice the slab in half horizontally and set the bottom half in the baking dish. Scatter over half the mozzarella, arrange 2 meatball halves on each roll and spoon about 1 cup of the sauce over them. Top with the rest of the mozzarella and the parmesan, then replace the top half of the rolls.
Bake and serve
Mix the melted butter with the garlic powder and herbs and brush it over the tops. Cover with foil and bake for 10 minutes, then uncover and bake for 5-8 minutes more, until the cheese is melted and bubbling. Cut into 12 sliders, add basil if you like, and serve with the remaining warm sauce for dipping.
Recipe Tips
- Short on time? Use a batch of air fryer meatballs, or fully cooked frozen meatballs simmered in the sauce until they reach 74°C (165°F) in the centre.
- Use low-moisture mozzarella, the firm kind sold in blocks or shredded. Fresh mozzarella in water releases liquid and makes the rolls soggy.
- Halving the meatballs keeps them flat, so the sliders don't topple when you cut them apart.
- Choose a thick marinara, or simmer a thin one for 10 minutes to reduce it before assembling.
Variations
- Chicken or turkey meatballs: use ground chicken or turkey and bake until they reach 74°C (165°F).
- Spicy: add 1/2 tsp chili flakes to the meatball mix and a few slices of pickled hot peppers under the top layer of cheese.
- Provolone: swap half the mozzarella for sliced provolone for a sharper flavour.
Nutrition (per serving)
| Calories | 550 |
|---|---|
| Protein | 35 g |
| Carbs | 42 g |
| Fat | 27 g |
| Saturated fat | 14 g |
| Fibre | 2.5 g |
| Sugar | 12 g |
| Sodium | 1120 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftover sliders within 2 hours in an airtight container for up to 3 days. Meatballs in sauce keep for up to 4 days on their own.
- Freezer
- Freeze the meatballs in their sauce for up to 3 months. Thaw overnight in the fridge before assembling.
- Reheat
- Reheat covered with foil at 180°C (350°F) for 10-15 minutes, or microwave single sliders for 45-60 seconds, until hot through, 74°C (165°F).
Meatball Sub Sliders FAQs
Can I use frozen or store-bought meatballs for meatball sliders?
Yes. Use 12 fully cooked meatballs about 4-5 cm wide, or 24 smaller ones. Simmer them in the marinara until the centre reaches 74°C (165°F), then halve and assemble as usual.
How do I keep meatball sliders from getting soggy?
Use a thick marinara and spoon only about 1 cup of it into the sliders, keeping the rest for dipping. A layer of low-moisture mozzarella on the bottom bun also acts as a barrier against the sauce.
What temperature should meatballs be cooked to?
Cook beef meatballs to 71°C (160°F) in the centre. Chicken or turkey meatballs need 74°C (165°F). Check the largest meatball with an instant-read thermometer.
Can I make meatball sub sliders ahead of time?
Make the meatballs in sauce up to 3 days ahead and refrigerate them. Reheat them in the sauce, then assemble the sliders just before baking so the rolls don't soak up too much sauce.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
