Easy Cheesy Meatball Sliders Recipes

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.

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.

SUNNY'S MEATY CHEESY CASSEROLE SLIDERS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the rolls in half and place the bottom half of the rolls in a 13-by-9-inch baking dish. Season the bread with the steak seasoning and arrange the roast beef on top in mounds. Top with the shredded Cheddar.
• In a medium bowl, combine the provolone, mayonnaise and scallions. Spread this mixture on the cut sides of the top portion of the rolls. Place the tops spread-side down in the dish on top of the Cheddar.
• Mix the butter, onion, Parmesan, Worcestershire and red chili flakes in a bowl. Pour over the top of the rolls. Cover with foil and bake 25 minutes. Remove the foil and place a pepper slice on top of each sandwich. Bake 5 minutes more to toast the roll tops. The sandwiches will be extremely hot; rest a few minutes 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

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.

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.