Goal Line Sliders Recipe

Soak crumbs

In a small bowl, combine the fresh breadcrumbs and whole milk. Let sit 5 minutes until absorbed.

Mix meatball mixture

In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and pepper. Gently combine with your hands or a rubber spatula until just combined—do not overwork.

Form meatballs

Portion the mixture into 12 even meatballs (about 1.5 ounces / golf-ball size). Roll gently to shape.

Sear and finish

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed). Sear 2 minutes per side until browned all over. Pour marinara (see next section) over the browned meatballs or transfer seared meatballs to a baking sheet and finish in a 375°F (190°C) oven for 8–10 minutes until internal temperature reaches 160°F (71°C). If finishing in skillet, reduce heat to low, cover, and simmer in sauce 8–10 minutes until cooked through.

In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add 2 teaspoons minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste; stir to combine. Bring to a gentle simmer, then add dried basil, sugar, salt, and black pepper. Reduce heat to low and simmer 10–12 minutes to meld flavors, stirring occasionally. Tear 4 of the fresh basil leaves and stir in at the end.

If using the skillet method for meatballs, add seared meatballs to the simmering sauce and cook covered 8–10 minutes until meatballs reach 160°F (71°C). Keep sauce warm for assembly.

Prepare garlic butter

In a small bowl, combine softened unsalted butter, 1 teaspoon minced garlic, and 1 tablespoon finely chopped parsley until evenly mixed.

Toast buns

Preheat the oven broiler or a 375°F (190°C) oven. Split slider buns horizontally. Brush cut sides with garlic butter. Arrange buns cut-side up on a baking sheet and toast under broiler 1–2 minutes or bake 5–7 minutes until edges are golden and butter is melted. Watch closely to avoid burning.

Assemble sliders

Place one toasted bottom bun on a work surface. Spoon 1–2 tablespoons marinara onto the bun, place one meatball on top, add about 2/3 ounce (about 1–2 tablespoons) shredded or a small slice of mozzarella on the meatball, then add a fresh basil leaf. Top with the bun crown. Repeat for remaining buns.

Melt cheese (optional)

If you want melted mozzarella, place assembled open-faced (tops off) sliders on a baking sheet, sprinkle cheese, and broil 1–2 minutes until cheese melts and bubbles, then cap with bun tops.

Serve

Serve the sliders warm with extra marinara on the side for dipping and garnish with additional chopped parsley or torn basil leaves.