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Cheesy Stuffed Italian Meatball Sliders

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 24


  • 2 packages sweet Hawaiian dinner rolls
  • 3 tablespoons butter, melted
  • 1 teaspoon dried parsley
  • ½ tsp garlic powder
  • 8 ounces cream cheese, cut into 24 cubes
  • 1 package precooked Italian-style meatballs
  • 1 (24-ounce) jar marinara sauce
  • 2 cups shredded mozzarella cheese
  • fresh parsley, for garnish, optional


Preheat oven to 350˚F.

Cut a large hole into the top of each Hawaiian roll, big enough to rest a meatball later in the process, ensuring you don’t go all the way through the roll.

Whisk together the butter, parsley and garlic powder. Brush the butter on the inside of the hole, as well as the outside of the rolls.

Bake for 10 minutes, then set aside.

Meanwhile, mix together the meatballs and marinara in a skillet over medium-high heat. Cook for 10 minutes, stirring occasionally; then keep warm until you’re ready to assemble.

Add a cube of  cream cheese into each of the holes in the Hawaiian rolls, then add a meatball and some sauce into each hole. The meatball should be halfway in, and halfway out.

Top the meatballs with additional sauce then with mozzarella. Bake for 5 to 10 minutes more, or until cheese is melted.

Garnish with fresh parsley, then serve immediately.

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