Meatball Sliders Archives - Life's A Tomato

I make some great homemade meatballs if I do say so myself. Creole meatballs and Greek meatballs are some of our favorites, among others! Sometimes I’m in a rush. And sometimes I don’t have a bunch of homemade meatballs in the freezer. That’s when 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!

The Best Party Food

These 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.

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Meatball Sliders

These meatball sliders disappeared in no time while we were watching sports last weekend. They’re the perfect party food.

Course Appetizer

Cuisine American

Keyword meatballs, sliders

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 515kcal

Author Based on a recipe from Plain Chicken

Ingredients

1 28 ounce pasta sauce or about 4 cups homemade
32 meatballs frozen, cooked
2 cans crescent rolls
1 pound Mozzarella cheese fresh, sliced thin

Instructions

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.