For us, most weeknight dinners need to be as easy and uncomplicated as possible. But I also need them to pass the taste test for two boys and a husband. That’s exactly where these sliders come in. One tray, a handful of ingredients, and whole-family approved.
What makes this version different from a typical meatball slider is the way it comes together: instead of splitting rolls in half and stacking a meatball on top, I cut a hole straight down into the center of soft savory rolls and let the meatball drop right in. It’s a small change, but it means every bite gets meatball, sauce, and melted cheese all in one place — no sliding, no falling apart. The meatballs themselves get a protein boost from blended cottage cheese, so you get all the flavor of a classic meatball sub.
Ingredients
Lean ground beef (93/7)
cottage cheese
panko breadcrumbs
a large egg
grated parmesan
garlic cloves
Italian seasoning
kosher salt
Hawaiian rolls (Savory rolls, not sweet)
marinara sauce
shredded mozzarella
fresh parsley or basil for topping.
Main Ingredient Breakdown
Lean ground beef keeps this lighter than a traditional beef and pork meatball sub without sacrificing the ability to hold its shape and brown nicely in the oven.
Cottage cheese is the real trick here. It adds protein and moisture with zero flavor or texture giveaway — it disappears completely into the meatball, the same way it does in a classic ricotta-style meatball, just with more protein per bite.
Hawaiian rolls, cutting straight down through the center of each connected roll (rather than splitting rolls in half), create a pocket that holds the meatball and sauce in place, so the whole tray bakes and serves as one cohesive dish instead of a dozen separate sandwiches falling apart.
Instructions
Mix the ground beef with the cottage cheese, panko, egg, parmesan, garlic, Italian seasoning, and salt until just combined, then roll into 12 meatballs slightly smaller than a golf ball. Bake at 400°F for about 15 minutes, until browned and cooked through.
While the meatballs bake, cut a hole straight down through the center of each roll in the tray, going about three-quarters of the way through without cutting all the way to the pan. Spoon a little marinara into each hole, nestle a baked meatball inside, and top with more marinara. Sprinkle mozzarella generously over the entire tray, letting it fall into the gaps between rolls. Brush any exposed roll tops with butter mixed with garlic powder, then bake for another 12–15 minutes, until the cheese is melted and bubbly. Finish with chopped parsley or basil and pull apart to serve.
FAQ
Can I make these ahead of time?
The meatballs can be made and baked ahead, then refrigerated up to 4 days or frozen up to 3 months. You can also assemble the full tray — rolls, sauce, and meatballs — up to 24 hours ahead, cover, and refrigerate, then add the cheese and bake fresh when you’re ready to serve. The rolls don’t hold up well once fully baked and left to sit, so the bread itself is best baked and served the same day. BUT I have had leftovers and my family likes them just fine.
Can I use turkey instead of beef?
Yes — lean ground turkey works well here if you prefer it.
What can I use instead of Hawaiian rolls?
Any soft, connected dinner roll tray works, though Savory Hawaiian rolls pairs especially well with the marinara and cheese.
Tips
• Don’t overwork the meatball mixture — mix just until combined so the meatballs stay tender instead of dense.
• Cut the roll holes before you start filling them so the tray is ready to go as soon as the meatballs come out of the oven.
• Let a little marinara pool in the bottom of each hole before adding the meatball — it keeps the inside from drying out as it bakes again with the cheese.
• Serve immediately for the best texture; this one doesn’t reheat quite as well as it tastes fresh out of the oven.
Ingredients
Method
- Preheat oven to 400°F. In a large bowl, combine 1 lb ground lean ground beef), 1/2 cup cottage cheese, 1/3 cup panko breadcrumbs, 1 large egg, 1/4 cup grated parmesan, 2 garlic cloves, minced, 1 1/2 tsp Italian seasoning, and 3/4 tsp kosher salt. Mix gently until just combined — don't overwork it.
- Roll into 12 meatballs, slightly smaller than a golf ball (they need to fit inside the rolls). Place on a lined baking sheet.
- Bake meatballs for 15 minutes, until browned and cooked through (165°F internal). Set aside.
- Without separating the rolls, keep 12 Hawaiian rolls together as a slab. Use a small round cutter or a paring knife to cut a hole straight down through the center of each roll, going about 3/4 of the way through (don't cut all the way to the pan).
- Spoon a little 2 cup marinara sauce into the bottom of each hole, then nestle a baked meatball into each one. Spoon more marinara over the top of each meatball.
- Sprinkle 1 1/2 cup shredded mozzarella generously over the top of the whole tray, letting it fall into the gaps between rolls too.
- Bake for 12-15 minutes, until cheese is melted and bubbly.
- Sprinkle with 1 tbsp fresh parsley or basil, chopped, for topping and pull apart to serve. The cheese-pull moment happens here — film it.
