Meatball Sliders Recipe

Mix

In a large bowl combine ground beef and ground pork. Add breadcrumbs and pour in the milk; allow to sit 2 minutes so the crumbs absorb the milk. Add the egg, grated Parmesan, chopped parsley, minced garlic, kosher salt, and black pepper.

Combine gently

Using clean hands or a fork, gently mix until ingredients are evenly combined. Do not overwork the meat — mix until just incorporated (about 20–30 seconds of handling).

Portion

Divide the mixture into 6 equal portions (for three slider option use 6; for two larger sliders you can form 4 portions). For the standard 3-slider serving, each portion will be approximately 4–5 oz. Gently form each portion into a compact ball, then press into a flat patty about 3 inches across and 3/4 inch thick. Make a slight depression in the center of each patty to promote even cooking.

Preheat and oil

Preheat a grill or a cast-iron skillet over medium-high heat. Brush the grill grates or skillet with 1 tablespoon olive oil to prevent sticking.

Cook patties

Place patties on the hot grill or skillet. Cook about 3–4 minutes per side, until a brown crust forms and internal temperature reaches 160°F (71°C). If using thicker patties or lower heat, adjust time accordingly. Avoid pressing down on patties while cooking.

Warm sauce

While patties cook, warm 1 cup marinara in a small saucepan over medium-low heat. Add 1 teaspoon olive oil and 1 teaspoon minced garlic; cook 30–45 seconds until fragrant, then add the marinara and red pepper flakes if using. Simmer gently, stirring occasionally, until heated through (3–5 minutes). Taste and adjust seasoning with salt if needed.

Finish

If you prefer a slightly thicker sauce to top the sliders, simmer an extra 2–3 minutes to reduce liquid.

Prep rolls

Split the French rolls horizontally. In a small bowl mix softened butter with 1/4 teaspoon garlic powder. Brush the cut sides of each roll with the garlic butter.

Toast rolls

Place rolls, cut side down, on the grill or skillet over medium heat until lightly toasted and golden, about 1–2 minutes. Watch carefully to avoid burning.

Assemble sliders

Place a cooked meatball patty on the bottom half of each toasted roll. Spoon about 2 tablespoons warm marinara over each patty (more or less to taste). Top each patty with a slice of provolone cheese and close the top roll. If you want the cheese melted, place assembled sliders under a broiler or on the grill (indirect heat covered) for 1–2 minutes until cheese softens and begins to melt.

Garnish & serve

Sprinkle chopped fresh basil or parsley over the sliders if desired. Serve immediately while hot. For two-slider option, make 4 patties and 4 rolls following the same proportions and increase marinara/provolone as needed.