CHEESY MEATBALL SLIDERS
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
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.
JACK'S MEATBALL SLIDERS
Steps:
- Make the sauce: In a large saucepan over medium heat, saute the garlic and red pepper flakes in the oil 1 minute, stirring. (Do not brown the garlic.) Stir in the tomatoes and salt. Bring the sauce to a boil, reduce the heat to low and simmer, stirring occasionally, 15 minutes.
- Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. In a large bowl, mix the beef, sausage, onion, garlic, thyme, parsley, egg, parmesan, breadcrumbs, ricotta and salt with your hands. Form 1 1/2-inch balls out of the meat mixture. Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil. Working in batches, add the meatballs and brown on all sides, about 4 minutes. Return all the meatballs to the skillet and place in the oven to finish cooking, 10 minutes.
- Toss the meatballs with 3 cups of the prepared sauce. Place on the toasted slider buns and sprinkle with parmesan and parsley.
MINI MEATBALL SLIDERS FOR A PARTY
Provided by Trisha Yearwood
Time 1h5m
Yield 24 mini meatball sliders
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper.
- Place the beef and pork in a mixing bowl. Add the egg, breadcrumbs, pesto, salt, garlic powder, onion powder, pepper and half the Parmesan. Gently mix together to incorporate. Scoop out 24 heaping tablespoons meatball mix (each just shy of 1 1/2 tablespoons). Roll the mounds into round meatballs between your palms.
- Place a large nonstick skillet over medium-high heat. Pour in the olive oil and heat until shimmering. Carefully add the meatballs to the skillet and fry until crispy and brown, 3 to 4 minutes on each side. Remove the meatballs from the skillet and discard any remaining oil.
- Halve the potato buns horizontally without separating the buns from each other. Put the bottom buns on the prepared baking sheet and spread 1/2 cup marinara sauce on top. Line up the meatballs on top of the sauce, so that each bun will have its own meatball. Pour the remaining marinara sauce over the meatballs. Sprinkle with the basil. Lay the sliced provolone evenly over the meatballs. Place the top buns over the cheese.
- Mix the melted butter and the garlic salt together. Generously brush over the top buns. Sprinkle the remaining Parmesan evenly over the butter mixture.
- Bake until the provolone melts and the topping turns golden brown, about 15 minutes. Slice into individual sliders and serve immediately.
MINI MEATBALL SLIDERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 24 sliders
Number Of Ingredients 10
Steps:
- Combine the beef, breadcrumbs, milk, garlic, 1/2 teaspoon salt, and pepper to taste in a large bowl and knead the mixture together with your hands. Roll into heaping-tablespoon-size balls.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes; remove to a plate. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the meatballs and cook, turning, until browned all over, about 1 minute. (You might have to do this in 2 batches.)
- Pour in the marinara sauce and return the onion to the skillet; gently stir. Cover and simmer 20 minutes.
- When ready to serve, split the dinner rolls and sprinkle some mozzarella on the bottom rolls. Top each with a meatball, some sauce and more mozzarella and sandwich with the top rolls.
LAMB MEATBALL SLIDERS
Provided by Food Network
Time 1h10m
Yield 24 sliders
Number Of Ingredients 29
Steps:
- Make the meatballs: Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook 1 minute, stirring constantly.
- Stir in the coriander, fennel seeds and rosemary; toast 1 minute. Transfer the mixture to a large bowl and refrigerate until cool.
- Meanwhile, roll the goat cheese into 1/2-inch balls (the size of marbles); set aside.
- Add the sausage, ground lamb, breadcrumbs, eggs and 1/2 teaspoon salt to the bowl with the spice mixture and mix with your hands until just combined. Roll into 24 small ovals (about 2 tablespoons meat each). Make an indentation in each with your thumb, then insert a goat cheese ball and form the meat around it. Roll between your hands to make a smooth ball. Refrigerate until ready to cook.
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until soft, about 1 minute. Add the tomatoes and their juices, red pepper flakes, 1/2 teaspoon salt and the sugar; cook until thickened, about 10 minutes. Add the oregano.
- Add the meatballs to the sauce. Reduce the heat to low, cover and simmer until cooked through, about 10 minutes.
- Assemble the sliders: Beat the goat cheese, mascarpone and milk in a bowl with a wooden spoon. Stir in the oregano, rosemary, thyme, dill, 1/4 teaspoon salt and a pinch of pepper. Spread the goat cheese mixture on each roll; fill with the pickled cucumbers, meatballs and more sauce.
ITALIAN MEATBALL SLIDERS WITH RED SAUCE
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.
MINI MEATBALL SLIDERS
Serve American-style mini burgers with Italian meatballs, barbecue sauce and cheddar cheese
Provided by Good Food team
Categories Buffet, Starter
Time 26m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Space the meatballs in a baking tray and squash each slightly with the palm of your hand. Roast for 15 mins until cooked through, then press some cheese into the top of each. Put back in the oven for 20 secs-1 min until the cheese starts to melt.
- Meanwhile, split the rolls in half and very lightly toast. Spread each half with a little barbecue sauce, then top each with a cheesy meatball, some onion and some cornichon. Skewer with a cocktail stick or mini skewer to hold everything together.
Nutrition Facts : Calories 171 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
GARLIC BREAD MEATBALL SLIDERS RECIPE BY TASTY
Here's what you need: ground beef, egg, kosher salt, black pepper, garlic powder, grated parmesan cheese, fresh basil, canola oil, marinara sauce, dinner roll, mozzarella cheese, unsalted butter, garlic, fresh basil, grated parmesan cheese
Provided by Tasty
Categories Appetizers
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350° F (180°C).
- In a large bowl, combine the ground beef, egg, salt, pepper, garlic powder, parmesan, and chopped basil until thoroughly mixed.
- Take a golf ball-sized amount of the beef mixture and roll it into a ball. Repeat with the rest of the beef mixture, setting the meatballs aside on a plate.
- Heat oil in a pan over high heat. Sear meatballs on one side for about one to two minutes, then flip. Cook for another one to two minutes, then remove the meatballs from the pan and drain any excess fat.
- Pour the marinara sauce into the pan and place the meatballs in the sauce. Cook for about eight to 10 minutes, flipping the meatballs in the sauce until the sauce has reduced to a thick consistency. Remove from heat.
- Cut the 4×3 sheet of dinner rolls in half lengthwise. Arrange the bottom half into a 9×13 inch (23x33 cm) baking pan.
- Place the meatballs evenly in a 4×3 grid, putting one on each roll. Layer the mozzarella evenly on top. Cover with the top half of the dinner rolls.
- In a small bowl, combine the melted butter, garlic, basil, and parmesan, stirring until evenly mixed. Pour the garlic butter mixture over the top of the sliders.
- Bake for 20 minutes until the rolls are golden brown and cheese is melted.
- Cut into individual sandwiches, and serve.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 5 grams, Fat 17 grams, Fiber 0 grams, Protein 18 grams, Sugar 1 gram
MEATBALL SLIDERS
Provided by Joey Campanaro
Categories Sandwich Beef Cheese Garlic Onion Pork Tomato Fry Kid-Friendly High Fiber Basil Veal Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.
- Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
- Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons. cheese. Cover with tops of rolls.
- *Sold in the Asian foods section of some supermarkets and at Asian markets.
MEATBALL-STUFFED GARLIC BREAD SLIDERS
We're getting close to the Super Bowl, and it's not about who wins the trophy, but rather who wins the snack table. If you show up with these super fun sliders, that will be you. The real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. Maybe it's the symmetry, or center of gravity, that makes these just feel right in your hand. If you're short on time, using pre-made meatballs will do.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Beef
Time 1h10m
Yield 18
Number Of Ingredients 15
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.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 45.6 g, Cholesterol 78.3 mg, Fat 9.8 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 8.3 g, Sodium 653.9 mg, Sugar 1.6 g
BEEF AND MUSHROOM MEATBALL SLIDERS
Living Lou is a popular Canadian food blogger with an expertise in cooking and baking - and she also brings a youthful, innovative approach to the kitchen. Sliders are great, she adds, for feeding a crowd and are especially kid friendly. These sliders are a little on the spicy side, but you can omit the red pepper flakes if you want to keep things a bit milder.Sliders are great, she adds, for feeding a crowd and are especially kid friendly. These sliders are a little on the spicy side, but you can omit the red pepper flakes if you want to keep things a bit milder.
Provided by Mary Jenny
Categories Meatballs
Time 1h
Yield 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Grease a baking sheet with olive oil.
- In a food processor, process mushrooms and garlic.
- In a large bowl, combine mushroom mixture with beef, bread crumbs, parsley, egg, 2 tbsp barbecue sauce and red pepper flakes.
- Using a standard ice cream scoop, scoop mixture into 12 even meatballs.
- Brush with remaining ¼ cup of barbecue sauce.
- Bake in oven for 35-45 minutes or until fully cooked.
Nutrition Facts : Calories 175.5, Fat 8.8, SaturatedFat 3.4, Cholesterol 80.1, Sodium 118.6, Carbohydrate 5.6, Fiber 0.6, Sugar 1.3, Protein 17.6
MEATBALL SLIDERS
Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, including her three-year-old son, Alex, and she knows that meatballs are always an easy sell. Inspired by the tiny meatball sandwiches served at New York City's Little Owl restaurant, she came up with these kid-size treats that can be eaten with one hand (leaving the other one free to wreak kid-size havoc).
Provided by Gina Marie Miraglia Eriquez
Categories Sandwich Blender Beef Cheese Pork Tomato Sauté Kid-Friendly Gourmet Small Plates
Yield Makes 20 small sandwiches
Number Of Ingredients 20
Steps:
- Make tomato sauce:
- Purée tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl.
- Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf.
- Make meatballs while sauce simmers:
- Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, eggs, parsley, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend with your hands until just combined well (do not overmix). Form level 1/4-cup portions into meatballs.
- Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch. Transfer to paper towels with a slotted spoon.
- Simmer meatballs in sauce and assemble sliders:
- Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.
- Assemble sliders with a meatball and 1 tablespoon sauce per bun, securing each with a wooden pick.
ITALIAN MEATBALL SLIDERS
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
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
SWEDISH MEATBALL SLIDERS
Make and share this Swedish Meatball Sliders recipe from Food.com.
Provided by Food.com
Categories Christmas
Time 40m
Yield 24 sliders
Number Of Ingredients 11
Steps:
- In a small saucepan over medium heat, combine chili sauce and grape jelly. Bring to a simmer, whisking occasionally, and cook until sauce is glossy and thick, about 10 minutes. Remove from heat and set aside.
- Preheat oven to 375 degrees. In a large bowl, combine ground beef, breadcrumbs, milk, eggs, and Worcestershire sauce. Season to taste with salt and pepper. Dampen hands and form mixture into 24 meatballs (they will be approximately the size of a golf ball). .
- Transfer to a wire rack set over an aluminum foil-lined baking sheet, spacing at least an inch apart, and brush with ½ Celsius sauce.
- Bake until meatballs are browned and cooked through, about 20 minutes. Remove from oven and brush with additional ½ Celsius sauce. .
- Top each meatball with a piece of provolone cheese and allow to melt.
- To assemble sliders, brush top and bottom of mini brioche buns lightly with sauce. Place a few baby spinach leaves on the bottom half of each bun. Top with a meatball, followed by the top half of the bun. Spear each slider with a toothpick, and serve immediately.
Nutrition Facts : Calories 303.3, Fat 12.1, SaturatedFat 5.4, Cholesterol 51.5, Sodium 545.6, Carbohydrate 31.4, Fiber 1.8, Sugar 8.2, Protein 16.1
PULL-APART MEATBALL SLIDERS
Make these moreish meatball sliders with tomato sauce and melted cheese for a party or buffet. They're easy to make and the whole family will enjoy them
Provided by Good Food team
Categories Buffet
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, and fry the meatballs for about 8-10 mins, or until browned and cooked through. Set aside. Heat the oven to 180C/160C fan/gas 4.
- Carefully split the whole batch of rolls through the middle, ensuring they remain attached at their sides. Lay the bottoms of the rolls in a roasting tin lined with a sheet of scrunched-up baking parchment or foil. Spread the tomato sauce over, then place one meatball on every roll. Sprinkle over the mozzarella, then cover with the tops of the rolls, pressing down gently.
- Brush with the melted butter, then sprinkle over the oregano and parmesan. Cover with foil and bake for 20 mins, uncovering for the final 5 mins so the tops become golden.
Nutrition Facts : Calories 418 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
MEATBALL SLIDERS FROM THE LITTLE OWL IN NEW YORK
Published in the September 2007 restaurant issue of Bon Appetit, this recipe is from a popular eatery in New York, The Little Owl. It seats only 28 and is the ultimate example of what a neighborhood restaurant can be. This full flavored dish is a grown-up version of meatball subs and is a favorite.
Provided by Epi Curious
Categories < 4 Hours
Time 1h30m
Yield 6 sliders, 6 serving(s)
Number Of Ingredients 21
Steps:
- Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Form into 18 2-inch meatballs.
- Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. transfer to plate. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil and fennel seeds. Saute until onion begins to brown, about 5 minutes. Add all tomatoes with juices. bring to a boil, scraping up browned bits. reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
- Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer.
- DO AHEAD: can be made 1 day ahead. Cover; chill.
- Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons cheese. cover with tops of rolls.
Nutrition Facts : Calories 979.7, Fat 39.5, SaturatedFat 9.7, Cholesterol 162.5, Sodium 1743.1, Carbohydrate 109, Fiber 7, Sugar 10, Protein 46
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