MEATBALL-STUFFED GARLIC BREAD SLIDERS
We're getting close to the Super Bowl, and it's not about who wins the trophy, but rather who wins the snack table. If you show up with these super fun sliders, that will be you. The real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. Maybe it's the symmetry, or center of gravity, that makes these just feel right in your hand. If you're short on time, using pre-made meatballs will do.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Beef
Time 1h10m
Yield 18
Number Of Ingredients 15
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.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 45.6 g, Cholesterol 78.3 mg, Fat 9.8 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 8.3 g, Sodium 653.9 mg, Sugar 1.6 g
CHEESE-STUFFED MEATBALL SLIDERS
Perfect for tailgating, you can make the meatballs and sauce for these sliders ahead of time and heat them up at home on game day. Put 'em on rolls in the parking lot. -Hilary Breinholt, Glenwood, Utah
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 334 calories, Fat 20g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 889mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.
GARLIC BREAD MEATBALL SLIDERS RECIPE BY TASTY
Here's what you need: ground beef, egg, kosher salt, black pepper, garlic powder, grated parmesan cheese, fresh basil, canola oil, marinara sauce, dinner roll, mozzarella cheese, unsalted butter, garlic, fresh basil, grated parmesan cheese
Provided by Tasty
Categories Appetizers
Yield 12 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 252 calories, Carbohydrate 5 grams, Fat 17 grams, Fiber 0 grams, Protein 18 grams, Sugar 1 gram
CHEESY MEATBALL SLIDERS
These sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 514 calories, Fat 25g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 856mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.
CHEESY STUFFED MEATBALL SLIDERS - LC
Found this recipe on Katie Burkhart's Pinterest page under Food & Drink. Hers is NOT LC but I wanted to make it LC so posted here. You can sub something for the Panko. If you have any ideas for that let me know and I'll change out the Panko. This is the direct link to the original recipe: http://www.howsweeteats.com/2011/09/cheesy-stuffed-meatball-sliders/
Provided by Nana Lee
Categories < 60 Mins
Time 50m
Yield 12-15 meatballs, 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 612.3, Fat 35.3, SaturatedFat 14.8, Cholesterol 173.1, Sodium 1299.3, Carbohydrate 24.4, Fiber 3.8, Sugar 12.2, Protein 46.9
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