Meatball Sliders on Hawaiian Rolls

Preheat your oven to 350°F (175°C).

In a large bowl, combine the panko bread crumbs and milk. Allow to sit for 2-3 minutes.

Add the ground beef, Parmesan cheese, egg, garlic, parsley, salt, pepper, onion powder, and Italian seasoning to the mixing bowl. Mix with your hands until just combined—don’t overwork the mixture.

Roll the mixture into 12 evenly sized meatballs and place them on a parchment-lined baking sheet. Bake the meatballs for 15-18 minutes, or until fully cooked, 160ºF (71.1ºC).

Remove the Hawaiian rolls from their pack but do not separate them. Slice the rolls in half horizontally with a long serrated knife, keeping the tops and bottoms connected as two large sheets. Arrange the bottom halves of the slider buns in your baking dish (9x13-inch or slightly smaller).

Spread ½ cup of the marinara sauce over the bottom half of the buns. Place a meatball on each bun and evenly spoon the remaining marinara sauce over the top.

Sprinkle shredded mozzarella and Parmesan cheese over each meatball.

Mix melted butter with garlic powder and dried parsley. Place the top halves of the buns on the sliders, then brush the butter mixture over the tops of the buns.

Bake for 10-12 minutes, or until the cheese is melted and the tops are golden brown.