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5 from 2 votes

Meatball Sliders Recipe

This recipe for meatball sliders uses leftover meatballs, store-bought buns, and lots of melted cheese to make an easy dinner that comes together in less than 30 minutes!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Cheese, Dinner, Venison, Venison Recipe
Servings: 6 servings
Calories: 549kcal


  • 9x13 baking pan


  • 12 bakery rolls sliced in half
  • 2 cups tomato sauce
  • 1 cup shredded mozzarella cheese
  • 12 meatballs I will always use this recipe
  • 6 slices mozzarella cheese cut in half
  • 3 tablespoon salted butter melted
  • 2 teaspoon Italian seasoning


  • 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. (I find that four rows of three buns fits perfectly.)
  • Spread the buns with 1 ½ cups of the tomato sauce before sprinkling the shredded mozzarella cheese over the top.
  • Place one meatball on each bun half and dollop with a bit more tomato sauce, if desired. Cover each meatball with half a slice of the mozzarella cheese before covering the slider with the top of the bun.
  • 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 minutes, or until cheese is melted and meatballs are warmed through.
  • Serve with extra tomato sauce for dipping, if desired.


  • 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.


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