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!

CHEESY MEATBALL SLIDERS

Steps:

• In a large bowl, combine the onion, garlic, parsley, breadcrumbs, Parmesan, eggs, milk, red pepper, flakes, oregano, Italian seasoning, salt and pepper. Stir to combine thoroughly before adding the meat.
• Then add the meat to the breadcrumb mixture.
• Form the meatballs, using the size of your dinner rolls as a guide. I made mine a little bigger than a golf ball.
• Broil the meatballs at 400 degrees for 15-20 minutes, until they're golden brown, flipping them once during cooking.
• While the meatballs cook, heat up the marinara sauce in a saucepan on medium heat.
• After the meatballs are browned, remove them from the oven and place them into the hot marinara sauce.
• Lower the heat and simmer the meatballs for another 15 minutes.
• Toast the slider buns until they're slightly golden, then place the bun bottoms onto a baking sheet.
• Place a meatball onto each bun, and top each meatball with a generous sprinkle of mozzarella cheese.
• Broil the meatballs at 400 degrees F for 3-5 minutes, just until the cheese is melted.
• Place a bun top onto each slider, then serve.

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.

EASY CHEESY MEATBALL SLIDERS

Steps:

• Preheat oven to 350 degrees.
• Arrange the bottom half of the rolls in a 13x9 inch baking dish.
• Spread half the pesto over the bottom half of the rolls.
• Spoon half the marinara over the pesto and top each roll with a meatball.
• Spoon the remaining marinara over the meatballs.
• Layer the provolone over the meatballs and sprinkle with the mozzarella.
• Spread the remaining pesto over the cut side of the top half of the rolls.
• Place the top half of the rolls on the cheese.
• Brush the tops of the rolls with the melted butter and sprinkle with parmesan cheese.
• Cover the sliders with foil and bake for 15 minutes. Uncover and bake for an additional 10 minutes.
• Serve immediately

CHEESY MEATBALLS SLIDERS RECIPE

Steps:

• Heat oven to 375.
• Place the 12 frozen meatballs on a microwave safe plate. Thaw for about 30 seconds, turn over and thaw for another 30 seconds.
• Then place the meatballs in a skillet with 1 1/2 cups marinara sauce.
• Cook on medium high heat until the meatballs are heated through and covered in sauce.
• While the meatballs are simmering, cut the rolls in half leaving them attached.
• Place the bottom section of the rolls in a lightly greased 9 x 13 inch pan. Set a heated meatball that is covered in marinara sauce on each roll.
• Sprinkle Mozzarella cheese and Parmesan cheese over all of the meatballs. Place the top part of the rolls on top (they should still be attached to each other).
• Combine the melted butter, garlic salt and Italian seasoning together in a small bowl.
• Baste the top of the rolls with the buttery mixture. Then sprinkle with grated Parmesan cheese.
• Cover the pan loosely with foil and bake for 8 minutes.
• Remove foil and bake an additional 4 minutes.
• Cut the rolls apart and serve warm.

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.

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.

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.