• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Midwest Nice logo

  • Recipes
    • All Recipes
    • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Venison Dishes

    October 20, 2020 · Updated April 30, 2024

    Venison Meatball Sliders Recipe

    5 from 1 vote
    1 Comment

    · by Amanda Gajdosik

    Jump to Recipe Jump to Video

    This post may contain affiliate links. This blog generates income via ads.

    A pin to share the recipe for venison meatball sliders.

    These venison meatball sliders are a great way to use up leftover baked venison meatballs! It’s such an easy recipe. Simply combine the meatballs with bakery-fresh buns, canned tomato sauce, and mozzarella cheese and you’ll be enjoying these bites in no time!

    A meatball slider sits on a piece of parchment paper on a wooden cutting board. There are more sliders and a jar of tomato sauce and fresh basil in the background.

    I love an easy recipe that is also delicious! And these meatball sliders totally fit that bill.

    Plus, they’re also full of melty cheese, lots of red sauce, and one of my favorite venison recipes - tender baked meatballs! So, it’s nothing but a win-win-win in my book!

    A meatball slider sits on a piece of parchment paper on a wooden cutting board. There are more sliders in the background.

    Ingredients for this recipe

    • Venison Meatballs
    • Slider Rolls - Kings Hawaiian rolls are PERFECT for this recipe!
    • Tomato Sauce - Homemade or from a jar.
    • Mozzarella Cheese - Shredded and/or sliced, whatever you have on hand, my friend.
    • Butter
    • Italian Seasoning
    A silver tray is filled with the ingredients to make this meatball sliders recipe.

    How to make baked meatballs sliders

    This is just a brief overview, find detailed instructions in the recipe card below!

    1. Cut all the buns. The Kings Hawaiian rolls are easy to cut in one large slab.
    2. Place the bottoms of the buns in a baking dish.
    3. Spread with tomato sauce. Be as generous or as stingy with the sauce as you’d like. I love a saucy meatball slider, but you do you, baby.
    4. Add a layer of cheese.
    5. Add the meatballs. If they weren’t cooked in or served with sauce, add another dollop of sauce on top. We don’t want dry sliders!
    6. Cover with another layer of cheese. I like to add more on top because it forms a sort of cheesy blanket and encases the entire sandwich in its deliciousness.
    7. Finish with the top of the bun. Be sure to brush the tops with melted butter and sprinkle with the Italian seasoning for a beautiful finish! The butter will help the buns crisp up in the oven and the seasoning adds so much flavor!
    8. Bake until melted. Cover the tray in tinfoil and bake in a 350-degree oven for about 25 minutes. Serve and enjoy! I like to do extra sauce on the side for dipping, too!
    Cut the buns and place in a baking pan.
    Cover with sauce.
    Sprinkle with cheese.
    Add the meatballs.
    Top with the sliced mozzarella.
    Brush with butter and sprinkle with seasoning before baking.
    A hand holds a meatballs slider. The cheese is all melted and gooey.

    Storing and reheating leftover meatball sliders

    As with any leftover, I’m all about wrapping those suckers in tinfoil and putting them in the fridge. This makes reheating a breeze too!

    Simply wrap the leftovers in the foil you had on the baking dish and refrigerate, when ready to reheat pop the whole foil packet into a 350-degree oven until warmed through!

    They can also be reheated in the microwave, but the buns will get very soft and squishy, so be careful!

    A hand holds a meatball slider with a bite taken out of it.

    Watch the recipe video!

    A white banner with black lettering and stars asking readers to leave a recipe rating or comment.
    Print Recipe
    5 from 1 vote

    Meatball Sliders Recipe

    Venison meatballs, mozzarella, and tomato sauce are baked on fresh rolls to make this easy baked sliders recipe in just 30 minutes!
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: American, Italian
    Keyword: Cheese, Dinner, Venison, Venison Recipe
    Servings: 6 servings
    Calories: 549kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    Equipment

    • 9x13 baking pan

    Ingredients

    • 12 slider rolls sliced in half
    • 2 cups tomato sauce
    • 2 cups shredded mozzarella cheese
    • 12 venison meatballs
    • 3 tablespoons salted butter, melted
    • 2 teaspoons Italian seasoning

    Instructions

    • Preheat oven to 350 degrees. Spray a 9x13 baking dish with baking spray and place the bottoms of the bakery rolls in a single layer in the dish.
    • Spread the buns with 1 ½ cups of the tomato sauce before sprinkling half of the shredded mozzarella cheese over the top.
    • Place one meatball on each bun bottom and dollop with a bit more tomato sauce, if desired. Cover cover with the remaining shredded mozzarella cheese before placing the bun tops on top.
    • Brush the tops of the buns with melted butter and sprinkle with the Italian seasoning.
    • Cover the dish with tinfoil and bake in preheated oven for 25 - 35 minutes, or until cheese is melted and meatballs are warmed through.
    • Serve with extra tomato sauce for dipping, if desired.

    Video

    Notes

    • Leftover sliders can be wrapped in foil and store the fridge. To reheat simply place the entire foil packet into a 350 degree oven for 20 – 25 minutes, or until warmed through again.

    Nutrition

    Serving: 2sliders | Calories: 549kcal | Carbohydrates: 54g | Protein: 32g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 1149mg | Potassium: 407mg | Fiber: 4g | Sugar: 14g | Vitamin A: 877IU | Vitamin C: 6mg | Calcium: 580mg | Iron: 5mg

    Browse More Recipes!

    • Cubes of venison steak that have been cooked in the air fryer are drizzled with melty garlic butter.
      Air Fryer Venison Steak Bites with Garlicky Butter
    • Ground Venison Taco Salad (Great for Leftovers!)
    • A spoon sits in a partially scooped out pan of venison tater tot casserole.
      Ground Venison Tater Tot Hotdish (Midwestern Casserole)
    • One Pan Venison Hamburger Helper
    33 shares
    • Share this Recipe!
    • Send this Recipe!

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a rating and review! Cancel reply

    Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

    Amanda

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, Yall!

    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
    • instagram
    • facebook
    • pinterest

    Choose a Category

    Looking For Something?

    Recently

    • Red, White, and Blue Layered Jello Shots
    • Aperol Spritz Jello Shots (in whole oranges!)
    • Spiced Coffee Soda (Made with Coffee Simple Syrup)
    • Air Fryer Venison Steak Bites with Garlicky Butter
    • Lemon Drop Jello Shots (Using Real Lemons!)
    • Ground Venison Taco Salad (Great for Leftovers!)
    • London Fog Latte with Lavender Syrup (Hot or Iced)
    • Ground Venison Tater Tot Hotdish (Midwestern Casserole)
    • Three Ingredient Mandarin Orange Jello Salad (No Cottage Cheese)
    • Sweet & Spicy Dirty Chai Espresso Martini

    Archived Posts

    Meet Amanda

    Footer

    ↑ back to top

    Wisconsin Classics

    • Brandy slush cocktail 
    • Beer battered fish fry
    • Wisconsin brandy old fashioned
    • Grasshopper cocktail
    • Beer brats and onions
    • Pink squirrel with ice cream
    • Raspberry jello pretzel salad

    Venison Dinners

    • Seared venison tenderloin 
    • Venison dry rub 
    • Juicy venison burger
    • Red wine venison roast
    • Venison meat sauce 
    • Smoked venison backstrap
    • Grilled venison tenderloin

    Coffee at Home

    • Pumpkin cream cold brew 
    • Vanilla iced coffee
    • Dirty chai latte 
    • Pistachio cream cold brew
    • Maple syrup latte
    • Vanilla sweet cream cold brew
    • Homemade chai concentrate

    About / Contact / Privacy Policy

    Copyright © 2025 Midwest Nice

    33 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.