Angelo’s Meatball Slider Recipe

Make the meatball mixture

In a large bowl combine breadcrumbs and milk; let sit 5 minutes until softened. Add ground beef, ground pork, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Gently mix with hands or a fork until just combined — avoid overworking to keep meatballs tender.

Portion and shape

Portion mixture into 8 equal portions (about 2 oz / golf-ball size each). Roll gently between your palms to form compact meatballs; avoid packing them too tightly.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning with tongs, about 6–8 minutes total until deep golden (they will finish cooking in the sauce). Remove and set aside on a plate.

Sauté aromatics

In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add diced onion and sauté until translucent, 4–5 minutes. Add 1 teaspoon minced garlic and red pepper flakes; cook 30 seconds until fragrant.

Build the sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, sugar (if using), salt, and pepper. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully add the seared meatballs to the simmering marinara, nestling them into the sauce. Reduce heat to low, cover partially, and simmer 12–15 minutes until meatballs reach an internal temperature of 160°F (71°C) and sauce thickens slightly. Stir in torn basil leaves during the last minute of cooking.

Prepare buns

While meatballs finish, preheat oven broiler or a skillet. Halve slider buns and brush cut sides lightly with melted butter. Place cut side up on a baking sheet and toast under broiler 1–2 minutes until golden (watch closely) or toast in a skillet until lightly browned.

Assemble sliders

Place one meatball on the bottom half of each slider bun. Spoon about 1–2 tablespoons marinara over each meatball (enough to coat but not soggy). Top with a slice of mozzarella or a small bocconcini piece. Close with the top bun.

Finish and serve

Place assembled sliders on a sheet and, if desired, return to broiler for 30–60 seconds to melt the cheese slightly. Sprinkle chopped parsley and grated Parmesan over the sliders and serve immediately while warm.