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Best Mini Turkey Meatball Sliders for Easy Game Day

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These mini turkey meatball sliders are the perfect game day snack, featuring juicy baked turkey meatballs, marinara sauce, and melted provolone on soft slider buns. Ready in under 40 minutes, they’re a crowd-pleasing, hand-held treat that disappears fast.

Ingredients

Scale
  • 1 pound ground turkey (93% lean)
  • 1/2 cup plain breadcrumbs
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely grated onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley, chopped (optional)
  • 12 slider buns (brioche or potato rolls)
  • 1 1/2 cups marinara sauce
  • 6 slices provolone cheese, cut in half
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. Grate the onion: Take a quarter of a medium onion and grate it on the large holes of a box grater into your mixing bowl. You want about 1/4 cup of grated onion with all its juice.
  3. Make the meatball mixture: Add the ground turkey, breadcrumbs, beaten egg, Parmesan cheese, minced garlic, oregano, salt, pepper, and fresh parsley to the bowl with the grated onion. Use your hands to gently mix everything together until just combined.
  4. Form the meatballs: Using a small cookie scoop or a tablespoon, portion out the mixture and roll into 1-inch meatballs. You should get about 18 to 20 meatballs. Place them on the prepared baking sheet, spacing them about an inch apart.
  5. Bake the meatballs: Bake for 12 to 15 minutes, or until cooked through and lightly browned. An instant-read thermometer should register 165°F in the center. While they bake, warm your marinara sauce in a small saucepan over low heat.
  6. Prepare the buns: While the meatballs are baking, slice your slider buns in half horizontally if they aren’t pre-split. Place the bottom halves in a 9×13 baking dish or on a second baking sheet lined with foil, fitting them snugly together.
  7. Assemble the sliders: Once the meatballs are done, remove them from the oven and carefully transfer them to the warm marinara sauce. Gently toss to coat each meatball. Then place 2 to 3 meatballs on each bun bottom. Top each with a half slice of provolone cheese. Place the top buns on.
  8. Brush with garlic butter: In a small bowl, mix the melted butter with the garlic powder and dried parsley. Brush this mixture over the tops of the slider buns.
  9. Broil until bubbly: Switch your oven to broil. Place the assembled sliders under the broiler for 1 to 2 minutes, watching carefully, until the cheese is melted and the bun tops are golden brown.
  10. Rest and serve: Let the sliders rest for 2 to 3 minutes before serving. Serve warm with extra marinara on the side for dipping.

Notes

Don’t overwork the meat mixture to keep turkey tender. Use a cookie scoop for even meatballs. Warm the sauce before adding meatballs. Watch the broiler closely to avoid burning. Let sliders rest before serving to set the cheese.

Nutrition

Keywords: turkey meatball sliders, game day sliders, mini sliders, turkey meatballs, easy appetizer, party food

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