Meatless Meatball Sliders Recipe By Tasty

Steps:

• Combine the nuts and garlic in a food processor and pulse to a coarse crumb. Add the panko, Parmesan, parsley, a big pinch of salt and a few turns of pepper and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Roll the mixture into 1 1/2 tablespoon-size balls, packing just firmly enough so they hold together but not so much that they toughen. Put the balls on a plate or sheet of parchment paper.
• Warm the tomato sauce in a large pot over medium heat.
• Heat 1/4 inch of oil in a skillet over medium-high heat. Cook the balls in batches, turning, until they're golden brown on all sides, 7 to 10 minutes. (Alternatively, you can deep-fry the suckers if that's what you're into.) Add to the tomato sauce.
• Put 1 slice of mozzarella, 2 balls and 1 or 2 basil leaves on each roll. Serve with additional sauce and chopped parsley or basil on the side.

Steps:

• Make the sliders: In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, allspice, nutmeg, salt, pepper, garlic powder, onion, and ¼ cup (10 g) parsley and mix until fully combined.
• Roll the ground meat mixture into 2½-inch-wide meatballs. You should have 16-18 meatballs total.
• In a large skillet, heat the olive oil over medium heat. Working in batches, cook the meatballs until browned on all sides and cooked through, about 2 minutes per side. Transfer the meatballs to a plate as they finish cooking and set aside.
• Make the mushroom sauce: Wipe out any excess oil from the skillet, then return to medium-low heat. Add the butter. Once melted, add the mushrooms and cook until softened and crispy, about 5 minutes.
• Add the flour and cook, stirring, until light beige in color, 1-2 minutes. Whisk in the Swanson® Beef Stock and Campbell's® Cream of Mushroom Soup until smooth. Stir in the salt, pepper, nutmeg, and allspice.
• Add the meatballs, turning to coat in the sauce. Continue cooking for 2-3 minutes, until the sauce thickens.
• Assemble the sliders: Dollop about 1½ teaspoons of cranberry sauce onto the bottom half of each slider bun, then scoop a meatball and a tablespoon of mushroom sauce on top. Garnish with the remaining ¼ cup parsley. Place the top halves of the slider buns on top and secure each slider with a toothpick.
• Serve warm.
• Enjoy!

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl add the ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk and mix until thoroughly combined.
• Roll the mixture into 5 ounce meatballs.
• Add 1 tablespoon of olive oil to a pan over medium heat and brown the meatballs on both sides for 15 minutes total.
• Slice the rolls in half lengthwise.
• Place the bottom half on a 9 x 13-inch (23 x 33cm) baking dish.
• Spoon a little marinara sauce on each bun. Top a meatball on each roll, add another spoonful of sauce, and top with mozzarella cheese.
• Place the remaining half of the rolls on top and lightly brush them with oil.
• Combine the parmesan cheese and the Italian seasoning in a small bowl and sprinkle it over the buns.
• Bake for 15 minutes.
• Enjoy!

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!

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 350°F (175°C).
• Combine the beef, salt, pepper, and garlic powder in a 9x13-inch (23x33-cm) rimmed baking dish, mixing thoroughly, then pressing into a flat, even layer. Bake for 20 minutes. Drain the liquid and set the cooked beef aside.
• Slice the rolls in half lengthwise. Place the bottom half in the same baking dish. Place the cooked beef on the rolls, followed by the onions and cheese. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top. Bake for 20 minutes, or until the bread is golden brown and the cheese is melted.
• Slice into individual sliders, then serve.
• Enjoy!

Steps:

• In a large bowl, combine the mushrooms, cannellini beans, onion, bread crumbs, ½ cup (15 grams) of parsley, 3 cloves of minced garlic, the dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper and mix well.
• Roll the mushroom mixture into golf ball-sized balls.
• Heat the canola oil in a large pot over medium-high heat until shimmering. Place the balls in the pot and cook for 1 minute on each side until browned all over, 3-4 minutes total.
• Add the marinara sauce and stir to coat the balls.
• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half on a 9x13-inch (23x33-cm) rimmed baking sheet. Place the meatballs on top, followed by any remaining marinara sauce in the pot, then the mozzarella. Top with the top half of the rolls.
• Mix the melted butter in a small bowl with the remaining tablespoon of minced garlic, the Parmesan, and remaining teaspoon of parsley. Brush the tops of the rolls with the butter mixture.
• Bake for 15 minutes, or until the bread is golden brown.
• Slice into individual sliders, then serve.
• Enjoy!