Meatball Sliders

A meatball slider with pickle spears on the side set on a light blue plate.

Meatball Sliders make a fun and tasty appetizer. They’re made with flavorful meatballs that are cooked in a simple tomato sauce. Served on mini buns and topped with mozzarella cheese.

Course Appetizer

Cuisine American

Keyword meatballs, sandwich

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 505kcal

Author Elizabeth

Ingredients

1 pound Ground Beef we use ground chuck
1 teaspoon Salt
1 teaspoon Garlic Powder
½ teaspoon Italian Seasoning
¼ teaspoon Black Pepper
1 Egg
⅓ cup Panko Breadcrumbs plain breadcrumbs work well too
1-1½ cup Oil for frying – use a neutral (flavorless) oil with a high smoke point, we use canola oil
1 Small Onion finely diced
2-3 Garlic Cloves minced
2 cups Jarred Pasta Sauce use your favorite meatless variety

Sliders Ingredients

12 Slider Buns mini buns
3-4 slices Mozzarella Cheese about 3 ounces cut into roughly 2 inch squares

Instructions

Place the ground beef, salt, garlic powder, Italian seasoning, black pepper, egg, and breadcrumbs in a large bowl. Mix the ground beef until all the ingredients are incorporated.
Form the beef mixture into 12 balls about 2 inches in diameter. Place them on a sheet pan or plate lined with parchment paper to minimize sticking.
Add enough oil to a large, deep skillet to cover the bottom by ¼ - ½ inch.
Heat the oil over medium-high heat until it is hot, but not smoking. Test it by carefully placing one meatball in. When the oil starts gently sizzling around it, it’s ready. Add the rest. Leave some space in between them so they are not touching, and you can turn them easily. Cook in batches if necessary.
Cook the meatballs for 5-6 minutes until they are browned on all sides. Turn them every 2 minutes or so.
Take the skillet off the heat and remove them using a slotted spoon or tongs. Set it on a plate or pan. Keep warm by covering loosely with a piece of aluminum foil.
Don’t worry that they are not cooked all the way through. They will finish cooking in the sauce.

Make the sauce

Let the oil cool enough to safely drain it. Do not wash or wipe the skillet. There should be a thin layer of oil covering the skillet; leave any bits that may remain they will flavor the sauce.
Place the skillet over medium heat. When it is hot add the onions. Cook for 2-3 minutes, stir frequently.
Add the garlic, cook for 1 minute, stir often.
Next, add the pasta sauce, stir well to combine.
Gently place the meatballs in the sauce. When the sauce starts simmering lower the heat to medium-low. Cover and cook the sauce for 15 minutes, stirring occasionally.
Use an instant read thermometer to make sure the meatballs are at least 165°F.

Build the meatball sliders

Preheat the oven to 250°F
Separate the buns, open them up and place on a baking sheet (lined with parchment if desired). Add ½-1 teaspoon of sauce to the bottom bun.
Place a meatball on top of the sauce. Add another dollop of sauce and cover with the cheese. Repeat the process with as many as needed. Do not close the sandwich.
Bake them for 3-6 minutes until the top bun warms and lightly toasts and the cheese melts.
Remove them from the oven. Close the sandwiches and insert a toothpick to hold them together.

Notes

Use enough oil to cover the bottom of a large, deep skillet with ¼ - ½ inch of oil. How much to use will depend on the size of the pan.
It is best to use a non-stick skillet to make the meatballs to prevent them from sticking and tearing.
Don’t overwork the ground beef when making meatballs. Mix just enough to get the ingredients combined. Same goes when rolling them, don’t over-handle.

Nutrition