Cheesy Meatball Sliders Recipes

BAKED CHEESY MEATBALL SLIDERS RECIPE WITH HAWAIIAN SWEET ROLLS

Steps:

• Preheat oven to 350F/176C degrees and heat through the meatballs in the marinara sauce over medium-low stove temperature.
• Lightly grease with butter a 9x12 baking dish. Separate the top of the bread bun from the bottom and place the bottom in the bottom of a 9x13 baking pan.
• Using a cookie cutter or your fingers, cut out 1 inch diameter circle in each top bun. Brush olive oil over the cut top of the bottom bread bun, then sprinkle with garlic power. Evenly distribute 1/2 cup of Stella Mozzarella or Fontinella cheese and the 1/2 cup of Asiago or Parmesan cheese over the top. Place dabs of the marinara sauce (about 1/2 cup) across top of cheese and top with the bread bun top layer.
• Place one meatball in each hole of the bun and can dab each with a little extra marinara, if desired. Evenly top with the remaining 1 1/2 cups of Mozzarella or Fontinella cheese.
• Cover top loosely with aluminum foil for 10 minutes. Uncover and bake an additional 12 minutes, or until cheese is all melted and insides are heated through.
• Remove from oven and sprinkle with chopped fresh parsley. Serve immediately!

MEATBALL-STUFFED GARLIC BREAD SLIDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
• Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
• Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
• Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
• Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
• Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
• Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.