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a baking tray of golden Hawaiian sweet-roll sliders with one small browned turkey meatball per roll, a modest red marinara coating and melted provolone visible at the cut edges
Melissa Hart

Meatball Hawaiian Roll Sliders

Make twelve small turkey meatballs and flatten their bases slightly before baking so each one sits squarely on a roll. A little ricotta keeps the lean meat tender. The sauce stays restrained, and provolone melts around the meatballs and helps hold them in place. Position one meatball over each roll before adding the top slab, then cut carefully along those same seams after the cheese has had a few minutes to settle.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 1 lb 93% lean ground turkey
  • 1 large egg
  • 1/3 cup plain breadcrumbs
  • 1/4 cup whole-milk ricotta
  • 2 tbsp finely grated Parmesan
  • 1/2 tsp fine salt
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/2 cup thick marinara sauce
  • 6 oz provolone cheese sliced
  • 3 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 425°F and line a baking sheet with parchment. Mix turkey, egg, breadcrumbs, ricotta, Parmesan, salt, oregano and garlic powder just until combined.
  2. Shape into 12 equal meatballs with slightly flattened bases. Bake for 16 to 20 minutes until each reaches 165°F.
  3. Lower the oven to 350°F. Split the connected Hawaiian rolls horizontally and place the bottoms in a parchment-lined 9-by-13-inch pan.
  4. Lay half the provolone over the bread, place one meatball over each roll and spoon marinara evenly over them. Add remaining provolone and the top slab.
  5. Brush with melted butter, cover with foil and bake for 15 minutes. Uncover for 8 to 10 minutes until the center reaches 165°F.
  6. Rest for 5 minutes and cut along the roll seams into 12 sliders.