Garlic-Knot Meatball Sliders: One-Pan Cheesy Bake Step-by-step instructions

Before you start

Before you start, gather all ingredients. If using raw meatballs, ensure they are fully cooked before assembling; you can simmer them in the marinara until they reach 160°F (71°C) internally.

Preheat the oven to 400°F (200°C) when you begin assembling. Have a 9x13-inch baking dish or oven-safe skillet ready. Grate the garlic and Parmigiano-Reggiano, and melt the butter. Split the brioche buns and set them out for easy assembly.

Instructions

Simmer and Prep

1. 1Simmer Meatballs in Marinara
   In a large skillet or saucepan over medium heat, combine the meatballs and marinara sauce. Bring to a gentle simmer, then reduce the heat to low and let the meatballs warm through, about 10 minutes, stirring occasionally. The sauce should bubble softly and coat the meatballs.
   Look for The meatballs are heated through and the sauce is bubbling gently.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If using pre-cooked meatballs, simmer just until warmed; if raw, cook until they reach 160°F (71°C) internally.
2. 2Make Garlic-Parmesan Butter
   In a small bowl, stir together the melted butter, grated garlic, grated Parmigiano-Reggiano, and dried oregano until well combined. The mixture will be fragrant and slightly thick.
   Look for The butter is smooth and the garlic and herbs are evenly distributed.
   Tip Grate the garlic on a microplane for a finer texture that disperses through the butter.

The meatballs are warm and coated in a glossy marinara, and the garlic-parmesan butter is fragrant with garlic and oregano.

The kitchen smells like a cozy Italian kitchen. Take a moment to check the color, texture and aroma before you move on to the next step.

Assemble and Bake

3. 3Assemble the Sliders
   Preheat the oven to 400°F (200°C). Split the mini brioche buns and arrange the bottom halves in a single layer in a 9x13-inch baking dish or oven-safe skillet. Place one meatball on each bottom bun, spooning a little marinara over each. Tear the provolone slices and lay them over the meatballs, then sprinkle the shredded mozzarella evenly over the top.
   Look for The buns are filled with meatballs and topped with cheese.
   Tip Make sure the buns are snug in the pan so they hold together.
4. 4Brush with Garlic Butter
   Brush the cut sides of the top buns generously with the garlic-parmesan butter, then place them over the meatballs and cheese. Brush the tops of the buns with any remaining butter.
   Look for The buns are coated with the garlic butter mixture.
   Tip If the butter has solidified, gently warm it to loosen.
5. 5Bake Until Golden and Blistered
   Bake the sliders in the preheated oven for 12 minutes, or until the tops are golden brown and the cheese is melted and blistered in spots. The edges of the buns should be crisp and the filling hot and bubbly.
   Look for The tops are golden, the cheese is melted with brown spots, and the filling is bubbling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the tops brown too quickly, tent loosely with foil for the last few minutes.

The sliders are assembled with cheese peeking out, and after baking, the tops are golden and blistered, with the cheese bubbling in spots. The buns are buttery and crisp at the edges.

Serve and Enjoy

6. 6Serve Hot with a Cheese Pull
   Remove the baking dish from the oven and let the sliders rest for 2 minutes. Using a spatula, lift a slider from the center to show the stretchy cheese pull. Serve warm, with extra marinara on the side if desired.
   Look for The cheese stretches as you lift the slider, and the buns are glossy with butter.
   Tip Letting them rest briefly makes them easier to handle without falling apart.

The sliders are hot, with a dramatic cheese pull as you lift one out. The brioche is soft, the filling is savory, and the garlic butter shines through. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

Avoid overbaking, which can dry out the buns and make the cheese tough. If the tops brown too quickly, tent with foil. Don't skip simmering the meatballs—this step ensures they are hot and juicy before baking.

Also, be generous with the garlic butter; it's what gives the sliders that signature garlic-knot flavor. Finally, use a dish that holds the buns snugly so they don't spread apart.

How to tell it’s done

The sliders are done when the tops are deep golden brown and the cheese is melted with blistered spots. The internal temperature of the meatballs should read 160°F (71°C) on an instant-read thermometer.

The edges of the buns will be crisp, and the filling will be bubbling. Let rest for 2 minutes before serving to allow the cheese to set slightly and prevent burning your mouth.

• Ground meat: 160°F (71°C) in the thickest part