These meatball sliders go quick at parties, and they are such an easy appetizer to make. You may use frozen meatballs from the market or your own homemade meatballs.
Here I have used economical hot dog buns cut into thirds, but if you would like to make your own slider buns, feel free. You may also substitute dinner rolls, but the hot dog buns are the perfect size for a meatball. I used provolone cheese, but mozzarella is perfectly fine.
You can make these earlier in the day and pop them into the oven when you need them. They only take 15 minutes to toast.
Meatball Sliders Recipe
24 frozen meatballs (not bite-size), thawed (or substitute your own homemade)
2 cups (about) your favorite marinara sauce
8 hot dog buns, cut into thirds
8 ounces (about) provolone or mozzarella cheese
2 Tablespoons butter
1/2 teaspoon dried oregano or basil (or both)
1/2 teaspoon garlic powder
Heat the meatballs in the marinara sauce until they are just warm inside. (The microwave works well for this.)
Preheat oven to 425 F. Line a 9 x 13-inch baking pan with non-stick foil. Spray with butter-flavored vegetable oil.
Separate the tops from the bottoms on each of the cut hot dog buns. Place 1 meatball on the bottom, then top with provolone or mozzarella cheese. Replace the top of the bun and press down lightly.
Place in the prepared pan. Continue until you have all 24 in the pan. (They should fit perfectly, if a little snug.)
Melt the butter. Stir in oregano and garlic powder. Brush the tops of the buns with the herbed butter.
Bake for 15 minutes until tops are brown and toasted. Let rest 10 minutes. Use a spatula to separate and place meatball sliders on a tray to serve.
Yield: 24 meatball sliders
Meatball Sliders Recipe Photo ©2021 Peggy Filippone