Best Baked Parmesan Meatball Sliders Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED PARMESAN MEATBALL SLIDERS



Baked Parmesan Meatball Sliders image

What are sliders, really, but just tasty meatballs with hamburger fixings? Revel in the simplicity of it all with these tasty baked Parmesan bites.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 12 servings

Number Of Ingredients 12

1 lb. lean ground beef
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 egg
2 cloves garlic, minced, divided
1 Tbsp. olive oil
1 onion, finely chopped
1 can (14.5 oz.) fire-roasted diced tomatoes with garlic, undrained
1 can (14.5 oz.) tomato sauce
1/2 tsp. dried oregano leaves
12 slider buns
6 KRAFT Slim Cut Mozzarella Cheese Slices, cut in half

Steps:

  • Heat oven to 375ºF.
  • Mix meat, Parmesan, parsley, egg and half the garlic just until blended. Shape into 12 (1-1/2 -inch) meatballs; place on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 15 min. or until done (160ºF).
  • Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook 3 min. or until crisp-tender, stirring frequently. Stir in remaining garlic; cook 1 min. Add tomatoes, tomato sauce and oregano; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
  • Separate bun tops and bottoms; place, cut sides up, on separate baking sheet. Spread bottom half of each bun with about 1 Tbsp. sauce; top with meatball. Spoon remaining sauce over meatballs. Top with mozzarella; bake 5 min. or until melted. Cover with tops of buns.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

BAKED PARMESAN MEATBALL SLIDERS



Baked Parmesan Meatball Sliders image

A mini sandwich recipe with homemade meatballs in a fire-roasted tomato sauce topped with mozzarella cheese

Provided by @MakeItYours

Number Of Ingredients 13

1 pound ground round beef (85% lean)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 egg, slightly beaten
3 teaspoons finely chopped garlic, divided
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1 cup Hunt's® Tomato Sauce
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 mini sandwich buns
6 slices (1 oz each) part-skim mozzarella cheese, cut in half

Steps:

  • Preheat oven to 375°F. Combine beef, Parmesan cheese, parsley, egg and 1 teaspoon garlic in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F). Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, oregano and salt. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened, stirring occasionally.Place open buns on baking sheet. Spoon sauce on bottom of each bun; place 1 meatball on each bun and more sauce, if desired. Top each with mozzarella cheese. Bake 5 minutes or until cheese melts and bun tops are lightly crisped. Close with tops of buns.
  • Preheat oven to 375°F. Combine beef, Parmesan cheese, parsley, egg and 1 teaspoon garlic in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
  • Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, oregano and salt. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened, stirring occasionally.
  • Place open buns on baking sheet. Spoon sauce on bottom of each bun; place 1 meatball on each bun and more sauce, if desired. Top each with mozzarella cheese. Bake 5 minutes or until cheese melts and bun tops are lightly crisped. Close with tops of buns.

Related Topics