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Smoked meatball sliders are the perfect pull-apart party food!
Click here see our video tutorial.
Here's what you'll need:
The Process
For the meatballs, start by combining 1 pound of 80/20 ground beef, 1 egg, 1/4 cup grated parmesan, 1/2 cup plain bread crumbs, and 1 tablespoon Southern Bell BBQ Seasoning in a large bowl. Mix until well incorporated.
Divide and roll the meat into 12 evenly sized meatballs. For easy transfer, place the meatballs on a wire backing rack. For this recipe, we used the Traeger Ironwood 650. You can use any pellet smoker, wood/charcoal grill, or even the oven. Cook at 275°F until the meatballs reach an internal temperature of 155°F, about 30-40 minutes. (The meatballs will finish cooking when assembled in the sliders.) Once the meatballs have reached 155°F, remove them from the smoker and toss with 12 ounces of marinara sauce.
Finely chop 2 garlic cloves and 1 tablespoon of fresh parsley. Melt 4 tablespoons of butter in a small saucepan. Add the garlic and parsley. Remove from the heat and set aside.
To assemble these sliders, start by slicing a package of King's Hawaiian Rolls down the middle to create a top and bottom layer WITHOUT tearing the rolls away from each other. Place the bottom layer into a foil baking pan. Place a layer of sliced mozzarella down first (6 slices). Then, place the 12 meatballs down on each roll. Spoon on extra sauce as desired. Next, add the last layer of sliced mozzarella cheese (6 slices). Sprinkle some mini pepperonis on top of the cheese. If you cannot find mini pepperonis, you can use regular sliced pepperonis. Place the top layer of Hawaiian rolls on top. Brush the tops with the garlic butter.
Put the sliders back in the smoker until the cheese has melted and the tops have browned slightly, about 10-15 minutes. To serve, just pull apart a slider and enjoy!
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Smoked Meatball Sliders |
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Prep Time: 10-15 minutes Cook Time: 40-55 minutes |
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Ingredient |
Amount |
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12 Sliders |
24 Sliders |
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Ground beef |
1 lb. |
2 lbs. |
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Eggs |
1 |
2 |
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Bread crumbs |
½ cup |
1 cup |
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Grated Parmesan Cheese |
¼ cup |
½ cup |
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1 tbsp |
2 tbsp |
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Marinara sauce |
12 oz. |
24 oz. |
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Kings Hawaiian Rolls |
12 (1 package) |
24 (2 packages) |
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Sliced Mozzarella Cheese |
12 slices |
24 slices |
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Mini pepperonis |
½ cup |
1 cup |
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Butter |
4 tbsp |
4 tbsp |
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Garlic |
2 cloves |
2 cloves |
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Fresh parsley |
1 tbsp |
1 tbsp |
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1. In a large bowl, combine ground beef, eggs, bread crumbs, grated parmesan, and Southern Bell until well incorporated. 2. Divide into equal sized meatballs: 12 for 1 pound ground beef or 24 for 2 pounds ground beef. 3. For easy transfer, place the meatballs on a wire baking rack. Smoke at 275°F until the meatballs reach an internal temperature of 155°F. Remove the meatballs and toss in a bowl with the marinara sauce. 4. Finely chop the garlic and parsley. In a small saucepan, melt the butter and add the garlic and parsley. Remove from heat and set aside. 5. Cut the Hawaiian rolls in half creating a top and bottom layer. Place the bottom layer in a large foil pan. Place half the slices of mozzarella cheese down first. Then, place the meatballs on top of the cheese. Spoon extra sauce on the meatballs if necessary. Put the remaining slices of cheese down. Top with the mini pepperonis. Place the top layer of rolls on top. Brush with the melted garlic butter. 6. Place the sliders back into the smoker for 10-15 minutes or until the cheese has melted and the top is browned. |
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