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Creamy Pesto Sliders

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1 16 to 20 ounce package frozen precooked meatballs
1/3 cup basil pesto
3 ounces cream cheese, softened
20 to 24 mini sandwich buns

Creamy Pesto Sliders

Creamy Pesto Sliders are super easy and darling appetizer sandwiches perfect for any celebration or party.

  • Serves 6
  • Easy

About This Recipe

Creamy Pesto Sliders are delicious little mini burgers topped with cream cheese and pesto. In this recipe, the mini buns are cut from the top instead of the side; it holds the little burger and toppings more securely.

But! This recipe is easier because of instead of having to make and grill tiny little burgers, which, to be frank, is a pain simply becasue they are so small, this recipe uses frozen precooked meatballs. All you have to do is make the meatballs, cut the little buns, spread the buns with cream cheese and pesto, and add the meatball. Voila!

You can use any kind of frozen precooked meatball you’d like in this easy recipe, or make my Easy Meatballs. You can make the meatballs ahead of time, bake them, then reheat them to make the little slider sandwiches.

These sliders are delicious as an appetizer for any meal, or you can use them as part of an appetizer party. I myself love to make a bunch for Super Bowl Sunday.


How to make the best Creamy Pesto Sliders

  • There’s really not much that can go wrong in this recipe. Just make sure you have small sandwich buns. They are sometimes called party buns or dollar buns. They shouldn’t be more than two inches wide.
  • Cut the buns from the top, not all the way through, to hold the meatballs snugly in the bun.
  • The cream cheese must be softened to work properly in this recipe. I don’t like leaving any perishable food out at room temperature to soften for food safety reasons. So I simply unwrap the cream cheese, put it on a microwave-safe plate, and microwave at 50% power for one minute. Let the cream cheese stand for 2 minutes, then repeat for 15 second intervals. You don’t want the cream cheese to melt.
  • Or you can use spreadable cream cheese!
  • Choose your favorite brand of pesto. Mine is Buitoni refrigerated pesto.

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Preheat the oven and bake the meatballs according to the package directions.


While the meatballs are baking, soften the cream cheese and cut each little bun from the top down, going about 3/4 way down the bun. Do not cut the buns in half.


When the meatballs are cooked to 160°F, spread one side of the cut in each bun with pesto and the other side with cream cheese. Add the hot meatball in the middle and serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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