Cheesy Meatball Sliders With BBQ Sauce

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Cheesy Meatball Sliders feature seasoned ground beef wrapped around wedges of Babybel cheese. They’re drizzled with Koss Barbecue Sauce, then topped with smoked gouda for a cheesy extravaganza!

cheesy meatball sliders on a white plate with Koss Sauce in background.

Why This Recipe Is Special

When Diana Koss sent me a bottle of her all-purpose Koss Sauce, I couldn’t wait to work with her to develop a new recipe. Y’all, this barbecue sauce is amazing! The spice level is just right, so it can be used in many dishes to add incredible flavor.

Diana and I put our heads together and developed some meatball sliders with a twist! They’re called Cheesy Meatball Sliders because they’re stuffed with cheese…inside and out. A wedge of Babybel hides in the middle which makes the meatballs extra juicy and flavorful. Add some Koss Sauce, and you’ve got a tasty barbecue appetizer!

Nothing hits the spot like oven baked meatball sliders, especially when they’re created from scratch. Sliders are perfect to serve at parties, game day, and all types of family gatherings. Put them on the table and they’ll be the first to go! Not only are they easy to make, they’re even more fun to eat!

stack of meatball sliders on a white plate.
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Ingredients

If you love meatballs that are tender and melt in your mouth, this recipe is for you! When wrapped around wedges of melted Babybel, they’re a warm and cheesy delight.

  • ground beef – use 85% for best results
  • panko bread crumbs – make a great binder
  • egg – holds everything together
  • onion – gives the meatballs great flavor
  • sweet red pepper – a little goes a long way
  • steak seasoning – the perfect spice
  • Koss Sauce – the star of this recipe!
  • Babybel cheese – melts perfectly in the middle
  • smoked gouda cheese – adds a smoky flavor
  • brioche slider buns – hold up well to the sauce
  • butter – use it to brush the tops of the buns
  • bagel seasoning – the final touch

See the recipe card for quantities.

ingredients needed for cheesy meatball sliders.

Equipment

To make Cheesy Meatball Sliders, start by preparing your work station. You’ll need a mixing bowl, several spoons, measuring cups, a sheet pan, mini scoop and a 13 x 9 inch baking dish.

All of the ingredients came from Aldi grocery store except for Koss Sauce. Gather your ingredients and equipment ahead of time so preparation will be much easier.

Instructions

1 – Chop onion and sweet red pepper. Preheat oven to 350 degrees.

2 – In a large bowl, mix ground beef, bread crumbs, egg, red pepper, onion, steak seasoning and Koss sauce together until combined.

mixture to make meatballs in a glass bowl.

How to Make Meatballs

1 – With a one inch scoop or your hands, roll ground beef mixture into small balls about 1 inch in diameter. Place on a sheet pan to make 24 meatballs.

2 – Use the back of a cookie scoop to make an indention in each meatball.

3 – Cut each Babybel cheese round into 4 wedges and insert one into the middle of every meatball.

4 – Roll ground beef mixture around cheese to create a ball. Bake at 350 degrees for 15 minutes, then remove from oven.

How to Make Sliders

1 – Cut slider rolls lengthwise down the middle and place the bottom halves into a 13 x 9 inch baking dish. Place 2 meatballs on each roll.

2 – Drizzle meatballs with Koss sauce, then top with slices of smoked gouda cheese.

3 – Place top rolls over cheese and brush with melted butter. Finish with a sprinkle of bagel seasoning.

4 – Cover tightly with foil and bake at 350 degrees for an additional 15 minutes.

Recipe FAQS

Is there a substitute for Babybel cheese?

Babybel is a soft cheese that melts well in this recipe. Feel free to try another soft cheese like mozzarella or havarti as a substitution.

Can the meatballs be frozen?

Yes! These meatballs can be frozen on a sheet pan in a single layer, then transferred to an airtight container. Freeze meatballs up to 3 months before adding sauce. Thaw and use in the recipe as directed.

What type of slider buns work best?

There are many types of slider buns out there and all of them can be used in this recipe. However, the thicker the bun, the better it will hold up to the finishing sauce. We used brioche slider buns because they’re heartier than Hawaiian rolls or other products.

single layer of meatball sliders on a baking rack.

Top Tips

  • Gather ingredients and equipment ahead of time to ensure faster prep.
  • Babybel cheese might start oozing out of the meatballs during their first bake in the oven. If this happens, just scoop up the cheese and stuff it back into the meatballs.
  • Be sure to cover the sliders tightly with aluminum foil before baking for the final 15 minutes. This helps the rolls stay soft and yummy.

Looking for more fun recipes for parties or events? Try these party favorites that serve a big crowd…

meatball sliders on a cooling rack with Koss Sauce in background.

About Koss Sauce

John Koss invented this amazing BBQ sauce years ago. In fact, it’s John’s face you see right on the bottle. His wife, Diana, started marketing their all-purpose sauce in 2017, and is the sole manager of the business today.

If you haven’t had a chance to try Koss Sauce, you can order it by contacting Diana on Facebook and asking her how to get this incredible bottle of goodness. Diana says that she and John developed this recipe to be the “only sauce anybody would need.” Let me tell you…they definitely succeeded!

Follow Diana on Facebook and Instagram where she accepts orders via messaging. She’s also been featured in the Taste of the South and Front Porch Life magazines as a successful business owner and operator.

Recipe Card

cheesy meatball sliders with bbq sauce on a white plate.

Cheesy Meatball Sliders

Cheesy Meatball Sliders feature seasoned ground beef wrapped around wedges of Babybel cheese. They're drizzled with Koss BBQ Sauce, then topped with smoked gouda for a cheesy extravaganza!
5 from 2 votes
Print Pin Rate
Course: Sandwiches
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: 389kcal

*See notes in blog post for detailed tips, photos and instructions.

Equipment

  • bowl and spoon
  • scoop
  • 13 x 9 inch baking dish
  • pastry brush

Ingredients

  • 2 pounds 85% ground beef
  • 1 cup dried panko bread crumbs
  • 1 egg beaten
  • 1 small onion chopped
  • 2 mini sweet red peppers chopped
  • 2 teaspoons dried steak seasoning
  • 2 Tablespoons Koss BBQ Sauce for ground beef
  • 6 rounds of Babybel cheese cut into 4 wedges per round
  • 8 slices of smoked gouda cheese cut into 3 sections per slice
  • 6 ounces Koss Sauce for drizzling
  • 12 brioche slider buns
  • 1 Tablespoon butter
  • 1 teaspoon bagel seasoning

Instructions

GROUND BEEF MIXTURE

  • Preheat oven to 350 degrees.
  • Combine ground beef, bread crumbs, egg, onion, sweet red peppers, steak seasoning and 2 tablespoons of Koss Sauce together in a large bowl. Mix with a spoon or hands until blended together.

MEATBALLS

  • Scoop 24 balls from the ground beef mixture onto a sheet pan using a 1 inch cookie scoop or your hands. 
  • Use the back of the cookie scoop to make an indention in each meatball.
  • Unwrap Babybel cheese and cut each round into 4 wedges. Insert one wedge into every meatball.
  • Roll ground beef mixture around cheese wedge to create a ball. 
  • Bake at 350 degrees for 15 minutes, then remove from oven.

SLIDER ASSEMBLY

  • Slice slider rolls lengthwise down the middle and place the bottom halves into a 13 x 9 inch baking dish. 
  • Place 2 meatballs on each roll.
  • Drizzle meatballs and bread with Koss sauce, then top with slices of smoked gouda cheese.
  • Place the top rolls on the cheese and close the sandwiches. Brush the rolls with melted butter. Sprinkle with bagel seasoning.
  • Cover baking dish tightly with aluminum foil. Bake at 350 degrees for 15 minutes until cheese melts and meatballs are cooked throughout. 

Notes

  • Gather ingredients and equipment ahead of time to ensure faster prep.
  • Babybel cheese might start oozing out of the meatballs during their first bake in the oven. If this happens, just scoop up the cheese and place it on the rolls.
  • Be sure to cover the sliders tightly with aluminum foil before baking for the final 15 minutes. This helps the rolls stay soft and yummy.
  • Can substitute barbecue sauce for Koss sauce if desired. 

Nutrition

Calories: 389kcal | Carbohydrates: 30g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Sodium: 458mg | Potassium: 361mg | Fiber: 2g | Sugar: 10g | Vitamin C: 26mg | Calcium: 205mg | Iron: 3mg

Nutrition info is an auto generated estimate.

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This is a sponsored post written on behalf of Koss Sauce. The opinions, photos and recommendations are my own. All content is protected by copyright laws and cannot be reproduced in any way without written permission.

5 Comments

  1. 5 stars
    I tried this recipe the other day and it turned out great. The cheese in the middle of the meatballs is a nice touch. My husband said these were the best meatballs he’d ever tasted.

  2. What are the EXACT ingredient MEASUREMENTS??? Like how many pounds, or cups, tablespoons or teaspoons of each ingredient???You’re leaving out the most important part of the recipe, lending it useless otherwise!

    1. Hi Kathleen. All of the exact measurements are listed in the Recipe Card in detail at the bottom of the page. Nothing has been left out. Perhaps you were looking at the top of the page where I list the ingredients and discuss them? If you scroll down further you will see the exact measurements in the card. I’ve also included a Jump to Recipe button at the top of each post where you can see the quantities immediately.

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