If you love meatball subs as much as I do, you’re going to go crazy for these pull-apart meatball sliders! They have all the flavors of a classic meatball sub, but in a 2-3 bite slider form.

If you loved my Kings Hawaiian garlic bread and my pan-fried meatball recipe, you’re in for a real treat! Hawaiian roll meatball sliders are a combination of the two, and so easy to make!

Ingredients you’ll need:

Kings Hawaiian slider buns
Butter- melted
Italian seasoning
Mozzarella cheese- shredded
Marinara sauce
Cocktail meatballs- store-bought or homemade
Parmesan cheese

Why you’ll love this recipe:

Made with buttery Hawaiian dinner rolls, flavorful meatballs, marinara sauce, and lots of cheese, these pull-apart meatball sliders taste like garlic bread and meatball subs had a baby!

I love that they’re a less-messy meatball sandwich, but if you like things extra saucy, you can always serve with a little side of marinara for dipping.

Using your favorite store-bought Hawaiian rolls, marinara sauce and pre-made meatballs can be huge time savers in this recipe too! Making this the perfect finger food for your next gathering and a great family dinner to serve with a simple side salad!

How to make the best Hawaiian roll meatball sliders:

Preheat your oven to 400 degrees F. Line a baking sheet with foil and place the Hawaiian rolls on top.
Cut a hole halfway deep in the middle of each Hawaiian roll, then pull out the excess bread. Optionally use a shot glass to press down each hole to create more space for filling.
Combine melted butter with Italian seasoning, then evenly pour over the Hawaiian rolls (be sure to get the insides of the holes too).
Bake for 5 minutes or until the rolls are lightly toasted.
Add a pinch of shredded mozzarella into the bottom of each hole, then repeat with a spoonful of marinara sauce.
Place a cooked meatball into each hole, then add another spoonful of sauce and top with remaining shredded mozzarella cheese.
Bake for another 5-8 minutes to melt the cheese, then sprinkle grated parmesan and more Italian seasoning on top before serving.

I’ll stand firm that there’s no better meatball recipe than my Mom’s meatballs and I’ve used that meatball recipe to make my Hawaiian roll meatball sliders. I just rolled the meatballs a little smaller than I normally would!

If you don’t have the time to make them from scratch in this recipe, that’s completely fine! You can use cooked cocktail meatballs from the grocery store instead.

My top tips:

Make sure you’re not cutting a hole all the way through each roll. You’ll only want to go about halfway deep to ensure the bottom of each roll stays intact and holds all the filling.
I like taking a shot glass to press down the holes in the Hawaiian rolls. This creates a larger space for filling. Optional, but highly recommended!
Feel free to use homemade or store-bought meatballs for this recipe. Just be sure they’re cooked/warmed through prior to making this recipe. If you aren’t rolling your own meatballs, I recommend using cocktail meatballs so that they’re small enough to fit inside each Hawaiian roll.
Try starting with a layer of shredded cheese in the bottom of each roll to prevent the bottoms from becoming too soggy with marinara sauce. The cheese acts as a little barrier between the bread and the sauce, keeping the rolls soft and pillowy rather than soggy.
These are best enjoyed immediately but leftovers can be transferred to an airtight container and stored in the fridge for up to 4 days. Reheat in the oven or air fryer at your convenience!

Looking for more easy appetizers? Try these out!

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