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8 servings


0 hours 15 mins


0 hours 40 mins


0 hours 55 mins

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1 Lb. Ground turkey

1/4 Cup dry Italian breadcrumbs

1/4 Small Onion, finely minced

1 Egg, beaten

1 Tbsp. Grated Parmesan cheese

1/4 Tsp. Onion powder

1/4 Tsp. Garlic powder

1 Tbsp. Fresh Italian Parsley, chopped

1/2 Tsp. Kosher salt

1/4 Tsp. Fresh ground black pepper

1 Cup Marinara Sauce, favorite store bought or my recipe

2 Tbsp. Parmesan Cheese, grated

1/2 Cup Shredded Mozzarella

1 Tbsp. Fresh Italian parsley leaves

8 King’s Hawaiian Rolls

Cooking spray


1. Pre-heat your oven to 375 degrees.

2. Make your meatballs by gently mixing the first 10 ingredients in a large bowl. Don’t over mix or your meatballs will get tough. Divide the meat into 8 even sized portions and roll into meatballs. Place meatballs in a backing dish sprayed with cooking spray.

3. Bake in the oven for 30 minutes until the meatballs are almost cooked through.

4. Pour the marinara sauce over the meatballs and stir so they are well coated. Top the meatballs with a quarter cup of the shredded mozzarella cheese. Let them bake for about 10 minutes until the sauce is bubbling and the cheese is completely melted. If desired, (and I always desire more cheese) add the rest of the mozzarella and the one tablespoon of parmesan over them and bake 2 more minutes until the cheese is melted.  Take out of the oven and garnish with the parsley leaves.

5. Cut your buns in half and sprinkle a little parmesan on the bottom of each bun.

6. Top the bottom of the bun with one meat ball and some of the sauce. Top with the top half of the bun and skewer with a large toothpick. Serve  with extra sauce on the side and enjoy.

NOTES:  These turkey meatballs are moist and so flavorful!  The use of a sweet bun just brings this whole dish together.  Talk about a delicious bite… this is it.

A couple of tips to keep your meatballs moist:

1.  Don’t overwork the meat when mixing.  Just mix until combined.

2.  Don’t pack your meat tightly when making the meatballs.  Gently roll and pat them into balls.

3.  The egg and onion add a lot of moisture so don’t leave those ingredients out.

4.  Use a quality jarred sauce if you aren’t making your own.  I personally use Rao’s Marinara or my own marinara sauce reccipe if I have time to make it or if I have it stashed in the freezer.  (Which is pretty much all the time.)

I love the idea of Slider Sundays and have been playing with all kinds of slider recipes.  If you like this one, be sure to try my Crab Cake Slider and my Smashed Cheeseburger Slider recipes.  Better yet, sign up for my newletters and get recipes sent right to your inbox.  Never any spam, just great recipes, food finds and travel recommendations.