Zombie Meatball Sliders

Zombie meatball sliders made their spooky debut in my kitchen during a Halloween movie night when I needed something creepy and kid-friendly but still hearty enough to fill everyone up and I had leftover meatballs and slider buns so I got a little creative with some mozzarella and olives. When they came out of the oven looking like gooey little monsters staring back at us, we couldn’t stop laughing and the kids couldn’t stop eating.

Now they’re a must-make for every Halloween party we throw and I love how easy they are to prep while still delivering that festive wow-factor. The melted cheese “faces” dripping over the meatballs and the eerie olive eyes make them just the right mix of fun and delicious.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Slider buns – The perfect size for bite-sized Halloween eats.
• Cooked meatballs – Juicy and tender, the main “brain” of the zombie.
• Marinara sauce – Adds flavor and gives the sliders that saucy, gory look.
• Mozzarella cheese slices – Melted over the top to create spooky faces.
• Green olives – Sliced to look like zombie eyes.
• Whole cloves or black olives – Optional for creepy pupils.
• Olive oil – To lightly toast the buns if desired.
• Garlic powder – For added flavor in the bun or meatballs.

Tools You’ll Need

• Baking sheet – I use this to warm and assemble the sliders all in one place.
• Saucepan – For heating the marinara and keeping the meatballs juicy.
• Knife – Helps slice the olives and shape the cheese if needed.
• Small spoon – Makes it easy to add sauce to each bun.
• Oven – Melts the cheese just right and brings the whole thing together.

Instructions

Step 1: Prep the Meatballs

I heat the meatballs in a saucepan with marinara sauce until they’re hot and fully coated in sauce. This makes them flavorful and juicy inside the sliders.

Step 2: Prepare the Buns

I slice the slider buns and place the bottom halves on a baking sheet. If I want extra flavor, I brush them lightly with olive oil and sprinkle a little garlic powder.

Step 3: Assemble the Sliders

I spoon a bit of marinara on each bottom bun, then place two meatballs on top. I cover them with a slice of mozzarella cheese, letting it hang over slightly to resemble a zombie “face.”

Step 4: Add the Eyes

I press green olive slices into the cheese as “eyes” before baking. For added creepiness, I sometimes use whole cloves or chopped black olives for the pupils.

Step 5: Bake Until Melty

I pop the sliders into a 375°F (190°C) oven for about 8–10 minutes, just until the cheese is melted and gooey but still holds shape.

Step 6: Finish and Serve

I add the top bun if desired, or serve them open-faced to show off their spooky look. They’re best served warm while the cheese is still melty!

Tips

You can use any meatballs you like—beef, turkey, or plant-based. If you don’t have mozzarella slices, use provolone or string cheese sliced thin. These are great for letting kids help too—they love placing the eyes and watching them melt in the oven!

Ways to Serve

As the star of your Halloween party spread

Alongside a bowl of “bloody” marinara for dipping

Paired with curly fries or sweet potato fries

With a simple green salad to balance the fun

On a platter with Halloween-themed toothpicks for serving

Frequently Asked Questions

Can I make Zombie Meatball Sliders ahead of time?

Yes! Assemble everything except the cheese and eyes, refrigerate, then bake with cheese just before serving.

What kind of cheese works best for Zombie Meatball Sliders?

Mozzarella melts well and stays white, but provolone is also a good option for spooky faces.

Can I use frozen meatballs in Zombie Meatball Sliders?

Absolutely! Just heat them thoroughly in sauce before assembling.

See You in the Kitchen

I hope you have a blast making these Zombie Meatball Sliders—they’re fun, festive, and totally delicious. Whether you’re hosting a Halloween party or just want a silly dinner with the kids, these creepy little sliders always bring smiles (and full bellies). Can’t wait to hear how yours turn out!

Happy Cooking!

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