Best Delicious Italian Meatball Sliders Recipes

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CHEESY MEATBALL SLIDERS



Cheesy Meatball Sliders image

These sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 1h30m

Yield 12 servings.

Number Of Ingredients 16

2 pounds lean ground beef (90% lean)
1 cup Italian-style bread crumbs
3 tablespoons prepared pesto
1 large egg, lightly beaten
1 jar (24 ounces) pasta sauce
1 package (18 ounces) Hawaiian sweet rolls
12 slices part-skim mozzarella cheese
1/2 teaspoon dried oregano
1/4 cup melted butter
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese or shredded Italian cheese blend
Minced fresh basil

Steps:

  • Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.

Nutrition Facts : Calories 514 calories, Fat 25g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 856mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.

ITALIAN MEATBALL SLIDERS WITH RED SAUCE



Italian Meatball Sliders with Red Sauce image

Provided by Guy Fieri

Categories     appetizer

Time 1h25m

Yield 8 sliders

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, sliced
1 teaspoon red pepper flakes
1 tablespoon tomato paste
One 28-ounce can crushed fire-roasted tomatoes
1 tablespoon chopped fresh basil
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/4 cup milk
8 ounces ground beef
8 ounces ground pork
1/4 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 pound fresh buffalo mozzarella, sliced
8 soft Hawaiian buns
8 leaves fresh basil

Steps:

  • Preheat the oven to 350 degrees F.
  • For the tomato sauce: Heat the olive oil in a large, deep skillet over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato paste, cook for 1 minute. Stir in the tomatoes, basil, thyme, 1 cup water, and some salt and pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes. Keep warm.
  • For the meatballs: Soak the panko in the milk for 10 minutes. In a large mixing bowl, combine the ground beef and pork, Parmesan, parsley, garlic, some salt and pepper and the soaked panko. Mix well to combine; do not overwork. Form into eight 2-inch balls.
  • Set a large saute pan over medium-high heat. Add the olive oil. Sear the meatballs on all sides until golden brown, 6 to 7 minutes.
  • Remove the thyme sprigs from the tomato sauce; add the meatballs to the sauce. Spoon some sauce over the meatballs, then top them with slices of mozzarella. Transfer to the oven and bake until the cheese is bubbly and the meatballs are cooked through, 20 to 25 minutes.
  • To assemble the sliders, load one meatball onto each bun. Top with a basil leaf and secure the bun top with a bamboo skewer. Serve on a large platter with extra sauce on the side.

ITALIAN MEATBALL SLIDERS



Italian Meatball Sliders image

Delicious homemade meatballs turned into sliders for that perfect appetizer, snack, or even dinner! Use this recipe for all of your meatball needs! Recipe comes from The Slider Effect, a cookbook all about sliders!

Provided by Jonathan Melendez

Categories     Meat

Time 55m

Yield 12 Sliders

Number Of Ingredients 15

1 lb ground sirloin
1/2 lb mild Italian sausage
1 large egg, whisked
1/2 cup plain breadcrumbs or 1/2 cup panko breadcrumbs
1/4 cup whole milk
1 teaspoon dried Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated parmesan cheese
1/4 cup chopped fresh Italian parsley
1 large ciabatta or 1 large focaccia bread, cut into squares
1 cup store-bought marinara sauce
3/4 cup shredded mozzarella cheese
1/4 cup sliced fresh basil (to garnish) (optional)

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with cooking spray, set aside.
  • In a large bowl, mix together the ground sirloin, sausage, egg, bread crumbs, milk, Italian seasoning, basil, salt, pepper, Parmesan, and parsley until well combined. Divide into 12 even pieces and then roll into balls, slightly larger than a golf ball in size, using your hands. Place on the prepared baking sheet, spacing them out evenly. Bake until golden brown and crispy, about 30 to 35 minutes. Drain the fat and set the meatballs aside.
  • To assemble the sliders, slice the squares of bread in half, and spread each half with marinara sauce. Place one meatball on the bottom halves, and top with a bit more sauce and shredded mozzarella. Bake until the cheese melts, about 3 to 5 minutes. Sandwich together with the tops and skewer with a long toothpick to hold in place.

Nutrition Facts : Calories 216.8, Fat 13.1, SaturatedFat 5.4, Cholesterol 61, Sodium 587.4, Carbohydrate 7.7, Fiber 0.8, Sugar 2.7, Protein 16.1

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