Garlic-Knot Meatball Sliders: One-Pan Cheesy Bake Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a combination of low-moisture mozzarella and provolone; both melt beautifully and stretch.

Shred the mozzarella yourself for a smoother melt, as pre-shredded cheese often contains anti-caking agents that can affect texture. If you like extra garlic flavor, add a pinch of garlic powder to the butter mixture.

To make these ahead, assemble the sliders without baking, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the oven time.

You can also freeze the unbaked sliders for up to 3 months; thaw overnight in the refrigerator before baking.

Variations

• Spicy Arrabbiata Sliders: Swap the marinara for arrabbiata sauce and add a pinch of red pepper flakes to the garlic butter. Use spicy Italian sausage meatballs for an extra kick.
• Chicken Parmesan Sliders: Use breaded chicken cutlets instead of meatballs. Simmer in marinara briefly, then assemble with the same cheese and butter. Bake until chicken is hot and cheese melts.
• Veggie Caprese Sliders: For a vegetarian version, use grilled eggplant slices or portobello caps in place of meatballs. Simmer in marinara, then top with fresh mozzarella and basil leaves before baking.
• BBQ Bacon Sliders: Replace marinara with barbecue sauce, use smoked meatballs, and add crispy bacon strips. Use cheddar instead of provolone and brush with a honey-butter glaze.

Storage and make-ahead

Fridge

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until hot and cheese is melted.

Freezer

Freeze unbaked sliders in a single layer in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before baking.

Reheat

Reheat in a 350°F (175°C) oven for 8-10 minutes, or until heated through and tops are crisp. Avoid microwave to keep buns from becoming soggy.

Leftover sliders can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes, or until warmed through. Avoid microwaving, which can make the buns soggy.

To make ahead, simmer the meatballs in marinara and prepare the garlic butter. Store both separately in the refrigerator for up to 2 days. When ready to serve, assemble the sliders and bake as directed.

You can also fully assemble the sliders and refrigerate unbaked for up to 24 hours; bake as directed, adding 2-3 minutes to the cooking time.

Serving ideas

Serve these sliders straight from the pan for maximum effect. The cheese pull is the star, so use a spatula to lift a slider and let the strings of cheese stretch.

Pair with a crisp green salad or roasted vegetables to balance the richness.

These sliders are perfect for parties and game days. Set out a bowl of extra marinara for dipping, and provide plenty of napkins. They're best enjoyed warm, while the cheese is still molten and the buns are soft.

Frequently asked questions

Recipe card

Garlic-Knot Meatball Sliders: One-Pan Cheesy Bake

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 12 beef-and-pork meatballs
• 1 1/2 cups San Marzano marinara sauce
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, grated
• 1/4 cup grated Parmigiano-Reggiano
• 1 tsp dried oregano
• 12 mini brioche slider buns
• 6 slices provolone cheese
• 1 cup shredded mozzarella cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

45 g

Fat

41 g

Automatic estimate from the ingredient list, not laboratory-verified.