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Sheet-Pan Meatball Mozzarella Sliders
Rachel Kim

Sheet-Pan Meatball Mozzarella Sliders

One small meatball per roll keeps these from becoming unstable towers. Flatten each meatball slightly after browning so the top slab sits level. Thick marinara and low-moisture mozzarella are nonnegotiable.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 12 connected slider rolls
  • 1 cup thick marinara sauce
  • 8 slices low-moisture mozzarella cheese
  • 2 tbsp unsalted butter melted
  • 1/2 tsp dried oregano

Method
 

  1. Mix the beef, breadcrumbs, egg, salt and garlic powder and form 12 small meatballs.
  2. Bake the meatballs at 425°F for 12 to 14 minutes until they reach 160°F, then press each lightly with a spatula.
  3. Lower the oven to 350°F, split the connected rolls and set the bottom slab in a pan.
  4. Spread half the marinara, arrange one meatball over each roll, add the remaining sauce and mozzarella, then replace the top slab.
  5. Brush with butter mixed with oregano and bake covered for 12 minutes, then uncovered for 5 minutes.
  6. Rest for 5 minutes and cut into 12 sliders.