Meatball Sliders Recipe for cheesy, saucy, satisfying sliders you’ll want on repeat. Made in the slow cooker and broiled to perfection.
author’s note
These Meatball Sliders Disappear Fast!
My whole family is obsessed with meatballs, so when I make a big batch in the crockpot, I always plan for leftovers. After we enjoy the first round as sliders (which are always the favorite), I use the extras in all kinds of ways. I toss them over pasta, tuck them into subs, add them on top of pizza, or serve them in a hearty salad or casserole.
This meatball sliders recipe takes a little more effort up front, but it pays off all week long. I love knowing I’ve got flavorful, ready-to-go meatballs for multiple meals. And if you’re feeding a crowd, these sliders are a guaranteed hit. You might not end up with any leftovers at all!
Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Ground beef (80/20) | Use all beef for a milder flavor or go leaner if you prefer less fat. |
| Italian sausage | Choose hot for spice or use sweet for a milder flavor. |
| Italian breadcrumbs | Swap with plain breadcrumbs and add dried Italian herbs. |
| Parmesan cheese | Freshly grated gives the best flavor, but pre-grated works too. |
| Marinara sauce | Rao’s is great, but any thick, flavorful marinara will work. |
| Slider buns | Use Hawaiian rolls, brioche, or any soft rolls you like. |
| Mozzarella cheese | Try provolone or an Italian blend if you want something different. |
How To Make Meatball Sliders Recipe
- Mix and form meatballs using beef, sausage, breadcrumbs, cheese, and seasonings.
- Broil meatballs briefly to brown and seal in moisture.
- Add to crockpot with marinara, garlic, and seasonings. Cook on low for 4–6 hours.
- Slice buns and layer with meatballs, sauce, and cheese.
- Broil sliders until cheese melts and buns are golden. Serve warm!
Meatball Slider Recipe Tips
- Don’t overmix the meat or the meatballs will turn out tough. Mix just until combined.
- Keep sizes even so they cook evenly. Use a cookie scoop or measuring spoon.
- Use a microplane to finely grate Parmesan and garlic for better texture and flavor.
- Broil at the end to melt the cheese and toast the buns.
- Choose a good marinara like Rao’s or homemade. It makes a big flavor difference.
More Delicious Crockpot Meals:
Crockpot Meatball Sliders Recipe
Meatball sliders recipe with slow-cooked marinara and tender meatballs in cheesy, broiled sliders. Perfect for a hearty meal or crowd-pleasing appetizer!
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
Meatballs
- 1 pound ground beef chuck 80/20
- 1 pound Italian sausage mild or hot—up to you!
- 1/4 cup milk I use whole
- 2 large eggs
- 3/4 cup Italian seasoned breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 2 teaspoons minced garlic
- 1/2 cup grated yellow onion or red onion
Sauce
- 42 ounces marinara sauce I highly recommend Rao’s!
- 1 teaspoon minced garlic
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- Salt and pepper
- Fresh parsley optional
- Sandwich buns plus butter
- Mozzarella cheese
Instructions
- In a large bowl, combine ground beef, milk, eggs, breadcrumbs, Parmesan cheese, minced garlic, onion, and salt and pepper (1 tsp each).
- Knead the mixture with your hands until all the ingredients are well combined.
- Move your oven rack to 4 inches from the top and set your oven to broil (550°F). Line a large sheet pan with foil and spray generously with cooking spray.
- Form small meatballs (1 tablespoon each in size) until you have about 64–66 meatballs.
- Broil in the oven 3 minutes on each side (6 minutes total). This helps to keep in the moisture and cook evenly in the Crock-Pot.
- Spray your slow cooker with cooking spray.
- Add half the meatballs to the Crock-Pot. Cover with marinara sauce, minced garlic, bay leaf, Italian seasoning, onion powder, and about 1/4–1/2 teaspoon each of salt and pepper. Add remaining meatballs.
- Very gently stir until all the meatballs are coated in the sauce.
- Add 2–3 tablespoons freshly chopped parsley if desired.
- Cover and cook on low for 4–6 hours or until fully cooked through (registers 160°F with a thermometer). High setting not recommended.
- When ready, slice buns in half and add meatballs and sauce on top. Add mozzarella cheese on top. Spread butter (about a teaspoon) on the tops of the buns. Place the loaded bun and top bun on a large sheet pan and broil sliders 4 inches away from the top for about 30 seconds to a minute watching carefully. Remove and place top on bottom and enjoy while nice and toasty!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Storage: To store leftovers, keep them in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze the leftovers and reheat when ready to eat.
Nutrition: Calories are calculated for the meatballs and sauce, not for the buns and cheese, as those may vary.
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 8.2g | Protein: 10.9g | Fat: 9.8g | Cholesterol: 51.7mg | Sodium: 501.8mg | Fiber: 1.3g | Sugar: 3.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this meatball recipe for a party with a large number of guests and it was a big success!! They taste delicious!
So thrilled to hear this! Thanks Pryscila!
These meatballs are fantastic! And they taste great as leftovers too. My husband already bought ingredients for me to make them again! I used beef and Italian sausage as well as a homemade marinara. Great for football Saturdays!
I am so thrilled to hear this! Thanks so much Rachel! 🙂
This is on repeat over at my house! Thanks for a winner dinner!
As your sister, we had these at a party last weekend and they were SUCH A HIT!!! couldn’t believe how easy they were! Thanks for such a great recipe!