Meatball Sliders Recipe

Make meatball mixture

In a large bowl combine breadcrumbs and milk; let soak 2–3 minutes. Add ground beef, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix gently with your hands or a spoon until just combined—avoid overworking so meatballs stay tender.

Form meatballs

Shape mixture into 12 uniform meatballs (about 1.5 inches / slightly larger than golf-ball size). Place on a tray or baking sheet while heating the pan.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed). Cook 4–5 minutes, turning occasionally, until browned on most sides but not fully cooked through.

Start sauce

In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant, not browned.

Simmer sauce

Add crushed tomatoes, tomato paste, dried basil, salt, pepper, and sugar (if using). Stir to combine and bring to a gentle simmer. Reduce heat to low and cook 10 minutes, stirring occasionally to meld flavors.

Finish sauce with meatballs

Carefully add the browned meatballs to the simmering marinara, cover, and continue to simmer 10–12 minutes more (or until meatballs reach an internal temperature of 160°F / 71°C). Remove from heat and keep warm.

Prepare ricotta

In a small bowl combine ricotta, chopped basil, lemon zest, salt, and pepper. Stir until smooth and taste-adjust seasoning. Refrigerate until ready to assemble.

Prepare buns

Preheat oven to 350°F (175°C). Slice brioche slider buns in half horizontally. Brush cut sides lightly with melted butter and place cut-side-up on a baking sheet. Toast in the oven 4–6 minutes until slightly golden.

Assemble sliders

Place the bottom halves of the toasted buns on the baking sheet or platter. Spoon a thin layer (about 1–2 tablespoons) of marinara onto each bottom bun. Place one meatball on each bun, spoon a little warm marinara over the meatball (about 1 tablespoon). Top each meatball with a small slice of fresh mozzarella (or 2 small discs).

Melt cheese

Return assembled sliders to the oven for 3–5 minutes, or place under a broiler for 30–60 seconds, until mozzarella softens and begins to melt. Watch closely to avoid burning.

Finish and serve

Remove sliders from oven. Dollop about 1 teaspoon of basil ricotta on the top half of each bun or spread lightly, then add a fresh basil leaf and close the slider. Sprinkle with grated Parmesan if desired. Serve immediately while hot.