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Meatball Pocket Sliders, photographed on white marble in the A More Perfect Supper kitchen

Meatball Pocket Sliders

Homemade Italian meatballs nestled into King's Hawaiian rolls with marinara and melted mozzarella, topped with a garlic Parmesan butter and baked until golden and bubbling.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 Servings
Course: Appetizers
Cuisine: Italian-American
Ingredients Method

Ingredients
  

Meatballs
  • 1 lb ground beef (or 50/50 beef and pork)
  • 1/3 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 2 tablespoons milk
  • 1 tablespoon olive oil for searing
Assembly
  • 1 package (12 count) King's Hawaiian sweet rolls
  • 1 1/2 cups marinara or tomato basil sauce
  • 1 1/2 cups shredded mozzarella or provolone divided
Garlic Butter Topping
  • 2 tablespoons unsalted butter melted
  • 1 clove garlic finely minced
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon fresh parsley chopped
  • Pinch of red pepper flakes (optional) optional

Method
 

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine all meatball ingredients except olive oil. Mix until just combined. Roll into 12 small meatballs, slightly smaller than a golf ball.
  3. Heat olive oil in a skillet over medium-high heat. Sear meatballs 1 to 2 minutes per side until browned. Transfer to a baking sheet and bake 10 to 12 minutes until internal temperature reaches 160 degrees F. Reduce oven to 350 degrees F.
  4. Using a small knife or spoon, cut a round pocket into the top of each roll without cutting all the way through. Place hollowed rolls on a foil-lined baking sheet.
  5. Add a small pinch of shredded cheese into the bottom of each roll pocket. Place one meatball into each roll. Spoon a small amount of marinara over each meatball. Top with remaining shredded cheese.
  6. In a small bowl, mix all garlic butter ingredients. Brush generously over the tops and edges of the rolls.
  7. Bake at 350 degrees F for 12 to 15 minutes until cheese is melted and bubbling and rolls are golden brown.
  8. Sprinkle with chopped parsley. Serve warm with extra marinara, garlic aioli, or pesto for dipping.