These smoked meatball sliders are a crowd-pleasing snack and perfect for sharing. The meatballs are made from scratch using a 50/50 blend of ground beef and pork, smoked for extra depth, and finished in marinara so they soak up flavor before being tucked into sweet slider buns.

Portioned as perfect little sandwiches, they’re an easy appetizer or a casual meal option for family, game day, or gatherings with friends.

How to make smoked meatball sliders

These sliders are straightforward to prepare. Follow the steps below for homemade smoked meatball sliders. You can also adapt the same method for meatball subs if you prefer a larger sandwich.

Making the meatballs

Start with a balanced mix of ground beef and ground pork for juicy, well-flavored meatballs. Combine one pound of each in a large bowl.

Add seasonings to taste — commonly salt, pepper, garlic powder, onion powder, fennel seed, crushed red pepper, parsley, and Italian bread crumbs. Some cooks like to add grated Parmesan or Italian seasoning for extra depth.

Add one beaten egg (or two, depending on batch size) to bind the mixture, then mix gently until evenly combined. Form golf ball–sized meatballs—about 3 ounces each—either by hand or using a cookie scoop.

Smoking the meatballs

Preheat your smoker to 350°F (175°C). Arrange the meatballs directly on the grates and smoke for about 30 minutes, or until an instant-read thermometer registers 145°F (63°C) in the center.

Saucing the meatballs

While the meatballs smoke, warm your marinara sauce in a saucepan over medium heat. When the meatballs are done, transfer them to the sauce and simmer on low for about 30 minutes so they absorb the tomato flavors.

Once the meatballs are fully cooked and well-coated in marinara, they’re ready to assemble into sliders. Using pre-sliced Hawaiian rolls speeds up this step.

Assembling the meatball sliders

Remove the tops of the slider buns. On the bottom half, place a slice of provolone, a spoonful of marinara, one meatball per slider, and another slice of cheese. Add extra sauce or cheese if you like them saucier or cheesier.

Mix 2 tablespoons melted butter with chopped parsley and garlic paste to make a garlic-herb butter. Replace the top buns and brush them with the butter mixture.

Place the assembled sliders on a sheet pan and return them to the smoker or into a 350°F oven for about 15 minutes, until the cheese is melted and the tops are lightly toasted. Remove and let rest a few minutes before serving.

Serve with fries, a fresh salad, or pasta salad for a complete meal. Leftover meatballs can be repurposed in pasta, pizza, soups, or salads.

How to store smoked meatball sliders

These sliders are best served fresh, but leftovers keep well in the refrigerator for 4–5 days. Wrap sliders individually in foil and store in an airtight container for best results. Reheat in the oven to preserve texture rather than using the microwave.

Extra sauced or plain meatballs can be stored and later used in pasta, sandwiches, soups, or salads.

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