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Cheesy Pull-Apart Meatball Sliders

25

25

Apple

These sliders may be kinda messy to eat, but they’re super delicious and make for perfect game-day—or any day, really—bites. Little Hawaiian sweet rolls come packaged still attached so it’s easy to make many sliders at one time. In fact, if you can find packages of 24, you can make the whole batch in one fell swoop. Feel free to use hot Italian sausage if you want a bit of heat.

8

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Meatballs

  • 2 Pound ground beef, preferably 80% lean

  • 1 Pound sweet Italian sausage, casings removed if necessary

  • 1/2 Cup Italian-style bread crumbs

  • 1/4 Cup grated Parmesan cheese

  • 2 Tablespoon Traeger Anything Rub

  • 1 Teaspoon Crushed red pepper flakes

  • 1/2 Cup whole milk

  • 2 Large eggs

Garlic Butter

  • 4 Ounce (8 Tbsp) unsalted butter, melted

  • 1 Tablespoon granulated garlic

  • 2 Teaspoon finely grated Parmesan cheese

  • 1 Teaspoon dried parsley

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon freshly ground black pepper

Sliders

  • 2 12-count packages Hawaiian sweet rolls

  • 1 Pound mozzarella cheese, coarsely grated (about 4 cups)

  • 2 1/2 Cup homemade or store bought marinara (from a 24-oz jar)

  • How to Make Easy, Cheesy Pull-Apart Sliders

  • 1

    Make the meatballs: Have handy 2 large, rimmed baking sheets. Preheat the Traeger with the lid closed to 425°F; this will take at least 15 minutes.
  • 2

    In a large bowl, combine the beef, sausage, bread crumbs, cheese, Traeger Anything Rub, and pepper flakes. Add the milk and eggs and mix gently with your hands until well combined. Roll the ground beef mixture into 24 balls, each 1½ to 2 inches across and weighing about 2 ounces. Place the meatballs on one rimmed baking sheet with room between each.
    • 2 Pound ground beef, preferably 80% lean

    • 1 Pound sweet Italian sausage, casings removed if necessary

    • 1/2 Cup Italian-style bread crumbs

    • 1/4 Cup grated Parmesan cheese

    • 2 Tablespoon Traeger Anything Rub

    • 1 Teaspoon Crushed red pepper flakes

    • 1/2 Cup whole milk

    • 2 Large eggs

  • 3

    Transfer the meatballs to the Traeger, close the lid, and cook until the meatballs are cooked through, about 20 minutes.

    425 ˚F

  • 4

    Meanwhile, make the garlic butter: In a small bowl, combine the melted butter, granulated garlic, Parmesan, parsley, salt, and pepper. Set aside.
    • 4 Ounce (8 Tbsp) unsalted butter, melted

    • 1 Tablespoon granulated garlic

    • 2 Teaspoon finely grated Parmesan cheese

    • 1 Teaspoon dried parsley

    • 1/2 Teaspoon kosher salt

    • 1/2 Teaspoon freshly ground black pepper

  • 5

    Assemble the sliders: Working with one package of rolls at a time and keeping the rolls attached, use a long serrated knife to slice off the tops of all 12 rolls in one fell swoop; you will have one large top section and one large bottom. Repeat with the second package. Place both bottom sections on a second baking sheet. Sprinkle half the mozzarella over the two bottom sections. Top each roll with a meatball. Pour the sauce over the meatballs, adding more or less depending on how saucy you like your sliders. Top with the remaining cheese, then cover with the top sections of the rolls.
    • 2 12-count packages Hawaiian sweet rolls

    • 1 Pound mozzarella cheese, coarsely grated (about 4 cups)

    • 2 1/2 Cup homemade or store bought marinara (from a 24-oz jar)

  • 6

    Brush the tops of the rolls with the reserved garlic butter. Return them to the Traeger and cook until the cheese is melted and the rolls are toasted, about 5 minutes. Carefully transfer the sliders to a platter or cutting board and serve. Enjoy!

Cooking Notes

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