Meatball Sliders Recipe

Prep

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil a baking dish. In a large bowl, soak 1/2 cup plain breadcrumbs in 1/4 cup milk for 2–3 minutes until softened.

Add 1 lb ground beef, 1/2 lb ground pork, 1 beaten egg, 1/4 cup grated Parmesan, 2 tbsp minced parsley, 2 tsp minced garlic, 1/4 cup fine dry breadcrumbs, 1 tsp Kosher salt and 1/2 tsp freshly ground black pepper to the soaked crumbs. Using your hands or a fork, mix gently until just combined—avoid overworking to keep meatballs tender.

Form the mixture into 12 even meatballs (about 1.25–1.5 inches diameter, roughly 1.5 oz each). Wet hands slightly to prevent sticking.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer (work in batches if needed) and brown on all sides, about 2–3 minutes per side. They do not need to be fully cooked through at this point.

Transfer browned meatballs to the prepared baking sheet/dish and bake in the preheated oven for 8–10 minutes until cooked through to an internal temperature of 160°F (71°C). Remove from oven and set aside.

While meatballs bake, warm 1 cup marinara sauce in a medium saucepan over medium-low heat. Stir in 1/4 tsp red pepper flakes, 2 tbsp chopped fresh basil, 1/4 tsp salt and 1/8 tsp black pepper. Simmer gently for 5–7 minutes to marry flavors.

When meatballs are done, add them to the simmering sauce and spoon sauce over to coat. Keep on low heat to stay warm while preparing buns.

Preheat broiler to high (or oven to 425°F/220°C) if toasting buns under heat. Split slider buns and arrange bottoms on a sheet pan. Brush the cut sides of both tops and bottoms lightly with 2 tbsp melted butter blended with 1/2 tsp garlic powder.

Place 12 sauce-coated meatballs across the bottom halves—one per bun. If using whole slices of cheese, cut each slice into 2 to make 12 pieces; place one cheese piece over each meatball.

Place tops on buns. Slide pan under the broiler 1–2 inches from heat for 1–2 minutes—watch closely—until cheese melts and edges of buns are golden. Alternatively, bake at 425°F for 3–5 minutes.

Remove from oven. Sprinkle tops with 2 tbsp grated Parmesan and 1 tbsp chopped parsley. Serve immediately while hot.