Chicken Parmesan Meatball Sliders Recipes

Steps:

• Heat oven to 375°F. Line 13x9-inch (3-quart) glass baking dish with foil. Spray with cooking spray.
• In large bowl, mix Meatball ingredients until well combined. Divide mixture into 12 (2-inch) meatballs (about 3 tablespoons each); place in dish. Bake 20 to 25 minutes or until no longer pink in center (at least 165°F).
• Transfer meatballs to plate; discard foil. Slice sheet of dinner rolls in half horizontally; place bottom half in glass baking dish. Place meatball on each roll bottom. Spoon pasta sauce over meatballs; top with sliced mozzarella cheese. Place top half of rolls over cheese.
• In small bowl, mix Topping ingredients. Brush mixture over tops of rolls. Bake 15 to 18 minutes or until rolls are golden brown and cheese is melted. Let stand 5 minutes; cut into individual sliders, and serve.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
• Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
• Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
• For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
• For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
• (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl.

Steps:

• For the meatballs: Preheat the oven to 375 degrees F.
• Place the ground chicken, hot sauce, brown sugar, smoked paprika, salt, black pepper, cayenne and garlic in a bowl. Gently mix with your hands.
• Divide the meatball mixture into 12 portions, then form into 1 1/2-inch meatballs using wet hands (meat sticks to dry hands).
• Push a piece of cheese into each meatball and pinch to seal.
• Heat the butter and vegetable oil in a large saute pan over medium heat. Add the meatballs and brown on all sides, 5 to 8 minutes.
• Transfer the pan to the oven for 10 minutes to finish cooking.
• For the sauce: While the meatballs are cooking, combine the butter, hot sauce, honey and brown sugar in a small saucepot over high heat. Stirring constantly, bring to a boil and cook until the mixture comes together, 2 to 3 minutes.
• Remove from the heat, mix in the garlic powder, salt and pepper, and stir until smooth.
• Pour the sauce over the cooked meatballs and toss to coat. Sprinkle with the chopped parsley.
• For the sliders: Add a pickle chip to each bun, then set a meatball on top. Skewer with a toothpick. Serve warm.

Steps:

• In large bowl, mix chicken, bread crumbs, 1/3 cup of the Parmesan cheese, the milk, salt, pepper and egg. Shape mixture into 20 meatballs.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Place meatballs in skillet, and brown meatballs on all sides, about 3 minutes on each side; drain.
• Add marinara sauce to skillet. Reduce heat to simmer; cover and cook 5 to 8 minutes or until meatballs are cooked through and no pink remains (at least 165°F). Remove from heat; top with mozzarella cheese, remaining 2 tablespoons Parmesan cheese and the basil.
• To serve, spoon meatballs and sauce into serving bowls.

Steps:

• Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
• Roll mixture into twenty-four 1-ounce balls (each about the size of a golf ball).
• Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
• Make the sandwiches: Preheat oven to 400 degrees. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon Pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Sandwich with basil.

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
• Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!

Steps:

• Whisk together egg and milk in a large bowl. Add bread crumbs to moisten. Mix in ground beef, ground pork, Parmesan cheese, salt, pepper, garlic, onion, and Italian seasoning. Mix gently to combine. Cover bowl and refrigerate mixture for 1 hour for flavors to meld.
• Shape mixture into 3 ounce meatballs.
• Pour marinara sauce into a deep skillet and place meatballs into the sauce. Turn heat to medium, cover, and cook meatballs for 12 minutes. Flip meatballs and simmer until cooked through, about 12 more minutes.
• Toast slider buns. Add 1 meatball to each bottom slider bun. Top meatballs with freshly shaved Parmesan and cover with tops of slider buns. Serve immediately.

Steps:

• Preheat oven to 400°F, setting rack to upper third part of oven.
• In a large bowl, using your hands, gently mix together first 11 ingredients.
• Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet.
• In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 20 - 25 minutes.
• Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese.
• Broil another 3 to 5 minutes until cheese is bubbly and golden.
• Heat remaining sauce in a small saucepan.
• Serve meatballs with a dollop of sauce.

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.

Steps:

• Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms. Bake until cheese is melted, 3-5 minutes., Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. Replace top halves of rolls. , For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving.