Cheese Stuffed Meatball Sliders Recipes

CHEESY MEATBALL SLIDERS

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.

CHEESY STUFFED MEATBALL SLIDERS - LC

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, add ground beef, egg, oil, cheese, breadcrumbs, garlic, salt, pepper, basil and parsley.
• Mix to combine, gently tossing a few times with your hands. Don't over-mix - it will result in tough meatballs!
• Spray a large baking dish with non-stick spray and add 2 cups of pasta sauce.
• Roll beef into golf ball-sized meatballs (about 3 tablespoons of beef), and press a cube of mozzarella in the middle.
• Seal the beef around the cheese and set in sauce.
• Once all meatballs have been added, sprinkle additional cheese and over top.
• Bake for 30-35 minutes or until meatballs are cooked through.
• Serve with additional sauce if desired, slider buns(oopsies), and a few slabs of mozzarella for topping.
• Makes about 15 meatballs.

SUNNY'S EASY AND CHEESY STUFFED SLIDER BAKE-TWO WAYS

Steps:

• Preheat the oven or a grill for indirect cooking to 350 degrees F.
• Prepare the rolls: Place the rolls on a nonstick-foil-lined baking sheet. With a serrated paring knife, carve out a circle on the top of each, cutting down about 1 inch deep. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom. Get your fingers in there and pull out the plug of bread, leaving room for your filling. Save the excess bread for breadcrumbs!)
• For the buffalo chicken sliders: Mix the chicken, blue cheese, 1 1/2 cups wing sauce or to taste and 1/2 cup of the shredded Italian cheese blend in a medium bowl. Set aside.
• For the Italian meatball sub sliders: Assemble 12 sliders by spooning into the cavity of each: 1 tablespoon marinara sauce followed by 1 tablespoon mozzarella, then a meatball, then a teaspoon of marinara. Sprinkle the tops of the meatball sliders with the Parmesan.
• For the buffalo chicken sliders: Assemble the remaining 12 sliders by stuffing 2 to 3 tablespoons of the buffalo chicken mixture into each cavity. Top with the remaining shredded Italian cheese blend.
• Bake the sliders in the oven or over indirect heat until the cheese is melted and the tops are golden, about 25 minutes.

CHEESE-STUFFED MEATBALL SLIDERS

Steps:

• Divide sausage into 16 portions. Shape each portion around a cube of cheese. Place on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until meat is no longer pink. Remove to paper towels to drain., In a large saucepan, combine spaghetti sauce and pesto; bring just to a boil over medium heat, stirring occasionally. Add meatballs; heat through, stirring gently. Serve on rolls.

STUFFED CHEESY JALAPEñO MEATBALLS

Steps:

• Mix cream cheese spread, shredded cheese and peppers until blended. Roll cream cheese mixture into 12 balls, using about 1 Tbsp. cream cheese mixture for each ball. Place in parchment-lined pan. Freeze 2 to 3 hours or until firm.
• Heat oven to 350°F. Combine bread crumbs, taco seasoning mix and milk in medium bowl; let stand 5 min. or until bread crumbs are softened. Add egg and 1/4 cup cilantro; mix well. Add meat; mix just until blended.
• Roll meat mixture into 12 (1-3/4-inch) balls. Flatten slightly, then top each with 1 frozen cheese ball. Wrap meat mixture around cheese balls to completely enclose each cheese ball. Reroll into round balls, if necessary. Place on baking sheet sprayed with cooking spray.
• Bake 30 min. or until done (165°F).
• Top with salsa, sour cream and remaining cilantro.

CHEESE-STUFFED MEATBALLS

Steps:

• In a large bowl, combine the milk and bread crumbs.
• Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper.
• Mix ingredients briefly with hands.
• Form into 2 inch balls.
• Seal cheese cube into center of each meatball.
• In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so.
• Transfer meatballs to tray (lined with paper towels).
• Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
• Add meatballs, cover and reduce heat to medium-low.
• Cover, simmer for 30 minutes.
• Uncover and cook for 10 minutes more.
• Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.

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.

MEATBALL-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
• Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.
• Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
• Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of two meatballs).
• Hollow out the insides of the baguette pieces with a knife.
• Lay two slices of mozzarella on top of each other with a 1-inch (2 cm) overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs.
• Push the rolled meatballs and cheese into a baguette piece.
• Slice the stuffed baguette pieces into 1-inch (2 cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
• In a small bowl, mix together ingredients for garlic butter.
• Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
• Wrap the foil over the re-assembled baguette and bake for 15-20 minutes, until cheese is melted and the top is starting to brown.
• Remove the foil and serve with marinara.
• Enjoy!

MEATBALL SLIDER BAKE RECIPE BY TASTY

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!