Cheesy Stuffed Meatball Sliders Recipes

Steps:

• Preheat the oven or a grill for indirect cooking to 350 degrees F.
• Prepare the rolls: Place the rolls on a nonstick-foil-lined baking sheet. With a serrated paring knife, carve out a circle on the top of each, cutting down about 1 inch deep. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom. Get your fingers in there and pull out the plug of bread, leaving room for your filling. Save the excess bread for breadcrumbs!)
• For the buffalo chicken sliders: Mix the chicken, blue cheese, 1 1/2 cups wing sauce or to taste and 1/2 cup of the shredded Italian cheese blend in a medium bowl. Set aside.
• For the Italian meatball sub sliders: Assemble 12 sliders by spooning into the cavity of each: 1 tablespoon marinara sauce followed by 1 tablespoon mozzarella, then a meatball, then a teaspoon of marinara. Sprinkle the tops of the meatball sliders with the Parmesan.
• For the buffalo chicken sliders: Assemble the remaining 12 sliders by stuffing 2 to 3 tablespoons of the buffalo chicken mixture into each cavity. Top with the remaining shredded Italian cheese blend.
• Bake the sliders in the oven or over indirect heat until the cheese is melted and the tops are golden, about 25 minutes.

Steps:

• Heat oven to 375.
• Place the 12 frozen meatballs on a microwave safe plate. Thaw for about 30 seconds, turn over and thaw for another 30 seconds.
• Then place the meatballs in a skillet with 1 1/2 cups marinara sauce.
• Cook on medium high heat until the meatballs are heated through and covered in sauce.
• While the meatballs are simmering, cut the rolls in half leaving them attached.
• Place the bottom section of the rolls in a lightly greased 9 x 13 inch pan. Set a heated meatball that is covered in marinara sauce on each roll.
• Sprinkle Mozzarella cheese and Parmesan cheese over all of the meatballs. Place the top part of the rolls on top (they should still be attached to each other).
• Combine the melted butter, garlic salt and Italian seasoning together in a small bowl.
• Baste the top of the rolls with the buttery mixture. Then sprinkle with grated Parmesan cheese.
• Cover the pan loosely with foil and bake for 8 minutes.
• Remove foil and bake an additional 4 minutes.
• Cut the rolls apart and serve warm.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
• Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
• Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
• Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
• Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
• Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
• Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, add ground beef, egg, oil, cheese, breadcrumbs, garlic, salt, pepper, basil and parsley.
• Mix to combine, gently tossing a few times with your hands. Don't over-mix - it will result in tough meatballs!
• Spray a large baking dish with non-stick spray and add 2 cups of pasta sauce.
• Roll beef into golf ball-sized meatballs (about 3 tablespoons of beef), and press a cube of mozzarella in the middle.
• Seal the beef around the cheese and set in sauce.
• Once all meatballs have been added, sprinkle additional cheese and over top.
• Bake for 30-35 minutes or until meatballs are cooked through.
• Serve with additional sauce if desired, slider buns(oopsies), and a few slabs of mozzarella for topping.
• Makes about 15 meatballs.

Steps:

• Divide sausage into 16 portions. Shape each portion around a cube of cheese. Place on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until meat is no longer pink. Remove to paper towels to drain., In a large saucepan, combine spaghetti sauce and pesto; bring just to a boil over medium heat, stirring occasionally. Add meatballs; heat through, stirring gently. Serve on rolls.