CHEESY MEATBALL SLIDERS
These sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.
Nutrition Facts : Calories 514 calories, Fat 25g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 856mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.
CHICKEN-PARMESAN MEATBALL SLIDERS
Need a delicious dinner that's easy enough for everyday but clever enough for entertaining? These chicken Parmesan sliders are the perfect solution, packed with zesty tomato sauce, hearty chicken meatballs and gooey cheese - plus a generous topping of garlic butter.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Line 13x9-inch (3-quart) glass baking dish with foil. Spray with cooking spray.
- In large bowl, mix Meatball ingredients until well combined. Divide mixture into 12 (2-inch) meatballs (about 3 tablespoons each); place in dish. Bake 20 to 25 minutes or until no longer pink in center (at least 165°F).
- Transfer meatballs to plate; discard foil. Slice sheet of dinner rolls in half horizontally; place bottom half in glass baking dish. Place meatball on each roll bottom. Spoon pasta sauce over meatballs; top with sliced mozzarella cheese. Place top half of rolls over cheese.
- In small bowl, mix Topping ingredients. Brush mixture over tops of rolls. Bake 15 to 18 minutes or until rolls are golden brown and cheese is melted. Let stand 5 minutes; cut into individual sliders, and serve.
Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Meatball Slider, Sodium 460 mg, Sugar 3 g, TransFat 1/2 g
MEATBALL SLIDER BAKE RECIPE BY TASTY
Here's what you need: ground beef, italian sausage, minced garlic, fresh parsley, grated parmesan cheese, salt, pepper, italian breadcrumbs, eggs, milk, oil, slider buns, marinara sauce, shredded mozzarella cheese, olive oil, grated parmesan cheese, italian seasoning
Provided by Betsy Carter
Categories Appetizers
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large bowl add the ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk and mix until thoroughly combined.
- Roll the mixture into 5 ounce meatballs.
- Add 1 tablespoon of olive oil to a pan over medium heat and brown the meatballs on both sides for 15 minutes total.
- Slice the rolls in half lengthwise.
- Place the bottom half on a 9 x 13-inch (23 x 33cm) baking dish.
- Spoon a little marinara sauce on each bun. Top a meatball on each roll, add another spoonful of sauce, and top with mozzarella cheese.
- Place the remaining half of the rolls on top and lightly brush them with oil.
- Combine the parmesan cheese and the Italian seasoning in a small bowl and sprinkle it over the buns.
- Bake for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 33 grams, Fat 24 grams, Fiber 1 gram, Protein 26 grams, Sugar 6 grams
MEATBALL PARMIGIANA SLIDERS
Meatballs coated in marinara sauce, smothered with cheese, and sandwiched in brioche rolls are a party-perfect nibble. For tender meatballs, combine the ingredients gently and don't pack the meat too tightly.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h40m
Yield Makes 2 dozen
Number Of Ingredients 15
Steps:
- Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
- Roll mixture into twenty-four 1-ounce balls (each about the size of a golf ball).
- Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
- Make the sandwiches: Preheat oven to 400 degrees. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon Pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Sandwich with basil.
BAKED PARMESAN MEATBALL SLIDERS
What are sliders, really, but just tasty meatballs with hamburger fixings? Revel in the simplicity of it all with these tasty baked Parmesan bites.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Mix meat, Parmesan, parsley, egg and half the garlic just until blended. Shape into 12 (1-1/2 -inch) meatballs; place on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 15 min. or until done (160ºF).
- Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook 3 min. or until crisp-tender, stirring frequently. Stir in remaining garlic; cook 1 min. Add tomatoes, tomato sauce and oregano; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
- Separate bun tops and bottoms; place, cut sides up, on separate baking sheet. Spread bottom half of each bun with about 1 Tbsp. sauce; top with meatball. Spoon remaining sauce over meatballs. Top with mozzarella; bake 5 min. or until melted. Cover with tops of buns.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
MAMMA'S MEATBALL PARMESAN SLIDERS
All-American sliders become "molto Italiano" in this crowd-pleasing recipe that features authentic meatballs, melted mozzarella and fresh leaves of basil.
Provided by Arlene Cummings
Categories Snack
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, place beef; sprinkle well with salt and pepper. Add eggs, bread crumbs, Parmesan cheese, garlic and parsley; mix lightly until combined. Shape mixture into 12 (2-inch) balls.
- In 3- to 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add meatballs; cook 2 minutes on each side or until golden. Pour marinara sauce over meatballs. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes until meatballs are thoroughly cooked and no longer pink in center.
- On each bun bottom, place 1 meatball, 1 slice mozzarella cheese and 1 basil leaf. Cover with bun tops.
Nutrition Facts : ServingSize 1 Serving
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- Preheat oven to 375°F. Combine beef, Parmesan cheese, parsley, egg and 1 teaspoon garlic in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
- Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, oregano and salt. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened, stirring occasionally.
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