Meatball Sliders

I make some great homemade meatballs if I do say so myself. Creole meatballs and Greek meatballs are some of our favorites, among others! But when I’m in a rush, and I don’t have a bunch of homemade meatballs in the freezer, I reach for a bag of the new Johnsonville meatballs. They’re mighty tasty, that’s for sure. And they make great meatball sliders. They’re kind of like pigs-in-a-blanket and kind of like sliders. So they’re both!

Meatball SlidersThese meatball sliders disappeared in no time while we were watching football last weekend. They’re the perfect party food. For something a little more substantial, make my spicy grilled meatball sandwiches.

Meatball Sliders

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 8


  • 1 28 ounce jar pasta sauce, or about 4 cups homemade
  • 32 meatballs from a bag of your favorite flavor Johnsonville meatballs
  • 2 cans refrigerated crescent rolls
  • 1 pound fresh Mozzarella cheese sliced thin


  • Preheat your oven to 375 F.
  • Add pasta sauce to a large skillet over medium heat.
  • Add in the meatballs and simmer until warmed.
  • Open rolls and separate into triangles. Cut each triangle in half to form two smaller triangles.
  • Pinch off a piece (about a 1/3rd of a slice) of mozzarella and place it onto the dough. Gently push it down to give the meatball a place to sit.
  • Remove a meatball from the sauce. Shake off the excess sauce and add the meatball on top of the cheese. Roll up the dough and place on an un-greased baking pan.
  • Continue the process until all of the meatballs are used. Reserve the sauce.
  • Place in the oven and bake for 18-22 minutes or until the dough is golden brown.
  • Serve with the reserved warmed sauce, for dipping.

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