Meatball Sliders Recipe
2pc Beef Meatballs, Roasted Tomato Sauce
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Ingredients
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Meatballs
Roasted Tomato Sauce
Assembly & Garnish
Method
Meatballs
- 1
Combine and chill
In a large bowl, combine ground beef, breadcrumbs, milk, egg, grated Parmesan, minced garlic, chopped parsley, salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overmixing to keep meatballs tender. Cover and refrigerate 15–30 minutes to firm up for easier shaping.
- 2
Shape
Divide the mixture into 12 equal portions and roll each into a compact ball about 1 1/4 to 1 1/2 inches in diameter (two meatballs per slider yields 6 sliders). Keep them refrigerated while you prepare the sauce and heat the pan.
- 3
Sear and finish
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer (work in batches if necessary) and sear, turning occasionally, until browned on most sides, about 6–8 minutes. They will not be fully cooked through — remove seared meatballs to a plate.
- 4
Finish cooking in sauce
Once the roasted tomato sauce (below) is simmering, add seared meatballs to the sauce, nestling them into the liquid. Simmer gently, covered, for 10–12 minutes until internal temperature reaches 160°F (71°C) and meatballs are cooked through. If sauce is thick, spoon it over meatballs occasionally to keep them moist.
Roasted Tomato Sauce
- 5
Roast the tomatoes
Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved tomatoes and whole garlic cloves with 1 tablespoon olive oil, red pepper flakes, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange cut-side up and roast 20–25 minutes until tomatoes are softened, slightly blistered and garlic is golden.
- 6
Blend and build
Transfer roasted tomatoes and garlic to a blender or use an immersion blender in a heatproof bowl. Add 1 tablespoon tomato paste and puree until smooth or slightly chunky (your preference). If sauce is too thick, add up to 1/4 cup stock to reach a spoonable consistency. Taste and adjust seasoning.
- 7
Simmer with meatballs
Pour the blended sauce into the skillet over medium-low heat. Bring to a gentle simmer, then add seared meatballs (see meatball directions). Simmer 10–12 minutes, uncovered or partially covered, to allow flavors to meld and meatballs to finish cooking. Keep sauce warm for assembly.
Assembly & Garnish
- 8
- 9
Assemble sliders
Place 2 warmed meatballs on the bottom half of each slider bun. Spoon about 1–2 tablespoons of roasted tomato sauce over the meatballs. Top meatballs with a small amount of shredded or sliced mozzarella (about 2 tablespoons per slider). If desired, place assembled sliders briefly under the broiler (1–2 minutes) or in a hot oven (350°F / 175°C for 3–4 minutes) just until cheese melts.
- 10
Finish and serve
Place a fresh basil leaf on top of the melted cheese, sprinkle with extra grated Parmesan if using, and cap with the bun tops. Serve warm on a platter with remaining sauce on the side for dipping. Each slider contains two meatballs — makes 6 sliders (12 meatballs).