Garlic Knot Meatball Sliders
Tender meatballs are made from a combination of beef and pork and then served in between two halves of homemade garlic knot buns with melted mozzarella cheese.
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Garlic Knot Meatball Sliders combine two comfort food favorites into one irresistible bite. Tender beef-and-pork meatballs are tucked into homemade garlic knot buns, layered with marinara sauce, and topped with melty mozzarella for the ultimate party-ready slider. The recipe for the garlic knots is based on the garlic knots served at C&O Trattoria in Venice beach. They serve garlic knots in place of bread before the food comes out. I always end up eating my weight in the buttery garlic knots and not even being hungry for my entrée!
If you love this recipe, try my BBQ meatballs with queso or these potato and cheese pierogis for the perfect game day bite.
Why You’ll Love This Recipe
- Handheld comfort food – Juicy meatballs, garlicky buns, and gooey mozzarella make each bite satisfying and fun.
- Party-perfect – These sliders are easy to assemble in batches and guaranteed to be a hit on game day or at family gatherings.
- Make-ahead friendly – Both the garlic knots and meatballs can be prepared in advance, making final assembly quick and easy.
Key Ingredients in This Recipe
- Dough – Pizza is the perfect cure for a hectic tornado of a week. It’s fast and my homemade dough recipe is easy to make! If you want a shortcut, you can find pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. I also recommend checking if your local pizza spot sells their dough, it’s a great way to support local!
- Mozzarella – Use fresh mozzarella in this recipe. Cut the mozzarella in to slices to pile onto the sliders. Part-skim mozzarella slices or shredded mozzarella can also be used in this recipe.
- Tomato sauce – Store-bought marinara sauce can be used. There’s nothing wrong with canned sauce and it can be an easy shortcut, but since the homemade sauce only requires a few ingredients, I typically prefer to make my own.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the juiciest meatballs, avoid overmixing the meat mixture — gently fold the ingredients together until just combined. Overworking can make them dense instead of tender.
Swaps and Substitutions
- Cheese: Fresh mozzarella gives the best melt, but provolone, fontina, or shredded part-skim mozzarella work well too.
- Meat: Swap the beef and pork mix for all beef, ground turkey, or ground chicken for a lighter version.
- Breadcrumbs: Use panko for extra texture, or substitute gluten-free breadcrumbs if needed.
- Dough: Homemade pizza dough is great, but store-bought dough or even bakery garlic knots make an easy shortcut.
- Sauce: Marinara is classic, but try spicy arrabbiata, vodka sauce, or even pesto for a fun twist.
- Herbs: Fresh parsley can be replaced with basil, oregano, or Italian seasoning if that’s what you have on hand.
How to Make Garlic Knot Meatball Sliders (Step-by-Step)
Preheat oven to 425ºF (220ºC). Divide the dough so you have 4 balls weighing 1/2 pound each.
Lightly flour a clean cooking surface then take the first ball and divide into 5 equal portions. You should end up with 20 pieces (each weighing about 45g).
Roll each into a rope then form knots with each, tucking the ends under to make a ball. Place on a parchment paper-lined baking sheet and repeat with the remaining dough. Cover the dough balls loosely in plastic wrap and let proof for 30 minutes.
Bake until the garlic knots are golden brown, about 15 minutes.
In a small saucepan over medium-low heat add the olive oil and heat through. Add the butter and let melt. Whisk the mixture together and add the garlic and oregano and remove the pan from the heat.
Brush the garlic knots generously with the garlic butter mixture. Set aside.
Preheat the oven to 400ºF (190ºC). In a small mixing bowl combine milk and breadcrumbs and let it sit for 10 minutes.
In a large mixing bowl add the beef, pork, egg, cheese, parsley, garlic, salt, pepper and the breadcrumb mixture. Gently mix with your hands until thoroughly combined.
Use ¼ cup measuring cup to form balls that are about 2¾ ounces each. Place onto a parchment paper lined baking sheet. Continue with the remaining mixture.
Bake the meatballs until they are cooked through and browned on the outside, about 20 minutes.
Heat a large sauté pan over medium heat, add the marinara sauce and heat through. Add the meatballs and toss to cover.
Preheat the oven to broil. Slice the garlic knots in half and leaving the top partly intact. Place a meatball on the bottom half of each garlic knot and top with a slice of mozzarella cheese.
Continue with the remaining garlic knots and meatballs and broil until the cheese has melted, about 1 minute. Close the sliders and serve immediately.
How to Serve Garlic Knot Meatball Sliders
- Serve these sliders warm, straight from the oven, for the best cheesy pull and soft garlic knots.
- Pair them with a fresh green salad or roasted vegetables to balance the richness.
- Offer extra marinara sauce on the side for dipping if you want an extra saucy experience.
- They also make a fantastic game-day snack or a hearty appetizer spread.
How to Store Garlic Knot Meatball Sliders
- Store leftover sliders in an airtight container in the refrigerator for up to 3 days.
- Reheat them in a 350°F (175°C) oven until warmed through and the cheese is melty again.
- For longer storage, freeze baked meatballs and garlic knots separately, then assemble and reheat when ready to serve.
FAQ – Frequently Asked Questions
Can I make the garlic knots ahead of time?
Yes! You can bake the garlic knots a day in advance and rewarm them before assembling.
Do I have to make the garlic knots from scratch?
Not at all, store-bought pizza dough or even pre-made garlic knots will work as a shortcut.
Can I freeze the garlic meatball sliders?
It’s best to freeze the meatballs and garlic knots separately, then thaw, assemble, and bake when ready to enjoy.
How can I keep the garlic meatball sliders warm for a party?
Assemble them on a baking sheet and cover lightly with foil in a warm (200°F) oven until ready to serve.
Other Recipes to Try
If the whole family loved this meatball slider recipe, add the below recipes to your rotation:
- Classic Buffalo Wings
- Beef Sliders with Chipotle Mayo and Crispy Onion Strings
- Cheesy Game Day Potato Skins
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Garlic Knot Meatball Sliders
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Ingredients:
For the garlic knots:
- 2 pounds pizza dough, store bought or homemade, at room temperature (let rise if needed)
- All-purpose flour, as needed
- Kosher salt, as needed
- ¼ cup extra-virgin olive oil
- ¼ cup unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
For the meatballs:
- ½ cup whole milk
- 1 cup plain breadcrumbs
- 1 pound ground beef (80% lean/ 20% fat)
- ½ pound ground pork
- 2 eggs, lightly beaten
- ¾ cup grated Pecorino Romano cheese
- 1 tablespoon chopped flat-leaf parsley
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper
For assembly:
- 2 cups marinara sauce of choice
- 4 ounces fresh mozzarella cheese, thinly sliced
Instructions:
For the garlic knots:
- Preheat oven to 425ºF (220ºC). Divide the dough so you have 4 balls weighing 1/2 pound each.
- Lightly flour a clean cooking surface then take the first ball and divide into 5 equal portions. You should end up with 20 pieces (each weighing about 45g).
- Roll each into a rope then form knots with each, tucking the ends under to make a ball. Place on a parchment paper-lined baking sheet and repeat with the remaining dough. Cover the dough balls loosely in plastic wrap and let proof for 30 minutes.
- Bake until the garlic knots are golden brown, about 15 minutes.
- In a small saucepan over medium-low heat add the olive oil and heat through. Add the butter and let melt. Whisk the mixture together and add the garlic and oregano and remove the pan from the heat.
- Brush the garlic knots generously with the garlic butter mixture. Set aside.
For the meatballs:
- Preheat the oven to 400ºF (190ºC). In a small mixing bowl combine milk and breadcrumbs and let it sit for 10 minutes.
- In a large mixing bowl add the beef, pork, egg, cheese, parsley, garlic, salt, pepper and the breadcrumb mixture.
- Gently mix with your hands until thoroughly combined.
- Use ¼ cup measuring cup to form balls that are about 2¾ ounces each. Place onto a parchment paper lined baking sheet. Continue with the remaining mixture.
- Bake the meatballs until they are cooked through and browned on the outside, about 20 minutes.
For assembly:
- Heat a large sauté pan over medium heat, add the marinara sauce and heat through. Add the meatballs and toss to cover.
- Preheat the oven to broil. Slice the garlic knots in half and leaving the top partly intact. Place a meatball on the bottom half of each garlic knot and top with a slice of mozzarella cheese.
- Continue with the remaining garlic knots and meatballs and broil until the cheese has melted, about 1 minute. Close the sliders and serve immediately.
Notes:
For the juiciest meatballs, avoid overmixing the meat mixture — gently fold the ingredients together until just combined. Overworking can make them dense instead of tender.
Nutrition:
Calories: 377kcal | Carbohydrates: 35g | Protein: 15g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 848mg | Potassium: 250mg | Fiber: 2g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 3mg
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