Wagyu Meatball Sliders Recipe

Hydrate breadcrumbs

In a medium bowl, combine panko breadcrumbs and whole milk. Stir and let sit 5 minutes until breadcrumbs absorb the milk.

To the hydrated breadcrumbs add ground Wagyu, ground pork, grated Parmesan, minced garlic, chopped parsley, egg, Dijon mustard, Worcestershire sauce, kosher salt, and black pepper.

Gently mix with your hands or a fork until just combined. Avoid overworking the mixture to keep meatballs tender.

Portion the mixture into 12 equal portions (about 1.5 oz / golf-ball size). Roll gently into compact meatballs.

Heat a large skillet over medium-high heat. Add neutral oil. When shimmering, add meatballs in a single layer (work in batches if needed) and sear, turning occasionally, until browned on all sides, about 6–8 minutes total. They do not need to be fully cooked through at this stage.

While meatballs cook, melt 1 tablespoon butter in a separate skillet over medium heat. Add thinly sliced onion and a pinch of kosher salt. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

Sprinkle brown sugar over the onions and continue to cook 1–2 minutes more to encourage caramelization.

Deglaze the onion pan with balsamic vinegar, scraping any browned bits. Add beef broth, tomato paste, and soy sauce; stir to combine and simmer 2–3 minutes until sauce slightly thickens. Remove from heat and set aside.

When meatballs are browned, transfer them to the onion skillet (or add onions and sauce to the meatball pan). Nestle meatballs into the sauce, reduce heat to low, cover, and simmer 6–8 minutes until meatballs reach an internal temperature of 160°F (71°C). If using a thermometer isn't available, ensure no pink remains and juices run clear.

Preheat oven to 350°F (175°C). Line a baking sheet or use an ovenproof skillet.

Slice slider buns in half. Brush cut sides lightly with melted butter. Arrange bottom halves on the baking sheet or skillet.

Place one meatball on each bun bottom. Spoon a little of the onion-sauce on top of each meatball (about 1 teaspoon each). Top every two meatballs with a half slice of cheese so each slider will have a melted piece (or adjust so each gets cheese as preferred). If you prefer individual cheese on every slider, tear slices to fit.

Place top halves of the buns over meatballs. Brush tops with a little more melted butter.

Bake in the preheated oven 6–8 minutes until cheese is melted and buns are lightly golden. For a browned top, broil 1 minute while watching carefully.

While hot, spread Dijon mayonnaise on the underside of top buns if you didn't beforehand or serve on the side for dipping. Add a pickle slice if using. Sprinkle a pinch of flaky sea salt and chopped parsley over sliders.

Arrange sliders on a platter. Serve immediately while warm with remaining onion-sauce on the side for extra dipping. Leftovers keep refrigerated up to 2 days; rewarm gently in a 325°F oven covered to prevent drying.