Blt Meatball Sliders Recipes

BLT MEATBALL SLIDERS

Steps:

• Place bacon in a food processor; cover and process until finely chopped. In a large bowl, combine the milk, egg, bread crumbs, onion and seasonings. Crumble the bacon, pork and beef over mixture and mix well. Shape into 2-in. meatballs., Place in an ungreased 15x10x1-in. baking pan. Bake at 425° for 30-35 minutes or until a thermometer reads 160°., Combine mayonnaise and dip mix; spread on roll tops. Layer each roll bottom with salad greens, a tomato slice and a meatball; replace tops.

GARLIC BREAD MEATBALL SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350° F (180°C).
• In a large bowl, combine the ground beef, egg, salt, pepper, garlic powder, parmesan, and chopped basil until thoroughly mixed.
• Take a golf ball-sized amount of the beef mixture and roll it into a ball. Repeat with the rest of the beef mixture, setting the meatballs aside on a plate.
• Heat oil in a pan over high heat. Sear meatballs on one side for about one to two minutes, then flip. Cook for another one to two minutes, then remove the meatballs from the pan and drain any excess fat.
• Pour the marinara sauce into the pan and place the meatballs in the sauce. Cook for about eight to 10 minutes, flipping the meatballs in the sauce until the sauce has reduced to a thick consistency. Remove from heat.
• Cut the 4×3 sheet of dinner rolls in half lengthwise. Arrange the bottom half into a 9×13 inch (23x33 cm) baking pan.
• Place the meatballs evenly in a 4×3 grid, putting one on each roll. Layer the mozzarella evenly on top. Cover with the top half of the dinner rolls.
• In a small bowl, combine the melted butter, garlic, basil, and parmesan, stirring until evenly mixed. Pour the garlic butter mixture over the top of the sliders.
• Bake for 20 minutes until the rolls are golden brown and cheese is melted.
• Cut into individual sandwiches, and serve.
• Enjoy!

BBQ MEATBALL SLIDERS WITH BACON

Steps:

• Attach the meat grinder attachment to an electric stand mixer (such as KitchenAid®). Run enough bacon through the meat grinder to make 8 ounces ground bacon.
• Combine ground bacon, beef, bread crumbs, 1/4 cup barbeque sauce, and steak sauce in a bowl. Mix until well combined and shape into 2-inch round balls. Set meatballs on a baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake meatballs until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 25 minutes.
• Place a slice of cheese on top each meatball. Toast slider buns if desired. Place a meatball between each slider bun. Top with cooked bacon slices, onion, remaining barbeque sauce, and roasted red bell peppers.

MEATBALL SLIDERS

Steps:

• Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.
• Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
• Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons. cheese. Cover with tops of rolls.
• *Sold in the Asian foods section of some supermarkets and at Asian markets.

TANGY BBQ MEATBALL SLIDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a baking rack sprayed with nonstick cooking spray onto a foil-lined baking pan.
• Heat oil in a large saucepan over medium heat. Add onion and saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ketchup, molasses, red wine vinegar, lemon juice, brown sugar, Worcestershire sauce, mustard powder, hot sauce, and cayenne pepper; mix well. Bring to a boil, stirring frequently, then reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add a bit of water if sauce gets too thick.
• Meanwhile, combine beef, pork, bread crumbs, milk, egg, mustard, steak seasoning, and garlic in a bowl. Use a 2-tablespoon cookie scoop to form meat mixture into balls, about 1 1/2 inches in diameter. Place meatballs on the rack, leaving enough space between them so they'll brown on all sides.
• Bake meatballs in the preheated oven until internal temperature reaches 160 degrees F (71 degrees C), 25 to 30 minutes.
• Gently stir meatballs into the BBQ sauce. Simmer until meatballs are heated through, 10 to 15 minutes. Divide saucy meatballs among the slider buns.

BLT MEATBALL SLIDERS

Steps:

• Place bacon in a food processor; cover and process until finely chopped. In a large bowl, combine the milk, egg, bread crumbs, onion and seasonings. Crumble the bacon, pork and beef over mixture and mix well. Shape into 2-inch meatballs. Place in an ungreased 15x10x1-inch baking pan. Bake at 425°F for 30 to 35 minutes or until a meat thermometer reads 160°F. Spread ranch dressing over rolls. Layer each with salad greens, a tomato slice and a meatball; replace tops.

SLIDERS

Steps:

• Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into three, 2-ounce balls, then into 3/4-inch-thick patties; make an indentation in the centers.
• Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burgers 3 minutes per side. Top with Swiss in the last minute of cooking (cover to melt). Serve on mini potato buns with pickles and ketchup.