Meatball Sliders

I have always loved sliders and I especially love these meatball sliders. We are going to a Super Bowl party in a few weeks and I will be making a double batch of these sliders for the crowd.

The meatballs are so delicious and when combined with all the other slider ingredients the flavor is just amazing. When you add the water to the meat mixture, add just enough so that when you touch the meat, it is a little tacky. Add it slowly, you do not want the meat so wet that it falls apart.

You can make the meatballs well in advance and refrigerate them for up to four days in advance or freeze them up to three months. Defrost them the night before you need them and pick up the directions right at the reheating part. Just make sure that the meatballs are heated all the way through before adding the cheese.

I strongly suggest making a double batch of meatballs and freezing them, so you always have them on hand.

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Meatball Sliders

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Prep Time

20 minutes

Cook Time

25 minutes, then 15 minutes

Servings

sliders MetricUS Imperial

Ingredients

• 2 lbs Organic meatloaf mix equal parts ground beef, ground pork and ground veal
• 2 tsp Organic garlic minced
• 2 Organic eggs large, room temperature
• 1 cup Organic Romano cheese freshly grated
• 1 1/2 Tbsp Organic flat Italian parsley finely chopped
• salt and pepper to taste
• 2 cups Organic matzo crackers plain
• 1-1 1/2 cup water lukewarm
• 1 32 oz Organic marinara sauce
• 16 oz Organic mozzarella cheese soft
• 6 oz Organic basil pesto may substitute other pesto if desired
• 16 Organic soft bread rolls small

Prep Time 20 minutes Cook Time 25 minutes, then 15 minutes Servings sliders MetricUS Imperial Ingredients 2 lbs Organic meatloaf mix equal parts ground beef, ground pork and ground veal 2 tsp Organic garlic minced 2 Organic eggs large, room temperature 1 cup Organic Romano cheese freshly grated 1 1/2 Tbsp Organic flat Italian parsley finely chopped salt and pepper to taste 2 cups Organic matzo crackers plain 1-1 1/2 cup water lukewarm 1 32 oz Organic marinara sauce 16 oz Organic mozzarella cheese soft 6 oz Organic basil pesto may substitute other pesto if desired 16 Organic soft bread rolls small

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Instructions

Meatballs

1. Preheat oven to 400°.
2. Break up matzo crackers into a food processor and process into fine crumbs. If not using a processor, place crackers in a large plastic bag and with a rolling pin, crush crackers into fine crumbs.
3. Place meat in a large bowl.
4. Add garlic, eggs, cheese, parsley, salt and pepper.
5. Gently mix until incorporated.
6. Add matzo cracker crumbs to the bowl and gently mix until incorporated.
7. 1/4 cup at a time, add water to the meat mixture, gently mixing after each addition. Continue adding 1/4 cup of water to the meat mixture until it is moist, but still holds each shape.
8. Shape into 1 1/2" - 2" meatballs.
9. Place meatballs in a 9x13" pan that has been lightly sprayed with cooking spray. Bake at 400° for 25 minutes, turning as needed, to brown on all sides.
10. Remove meatballs from the oven. Reduce heat to 300°.

Slider Assembly

1. Pour half of the jar of marinara sauce over the meatballs. Place back in the oven until the marinara is heated through. Once marinara is heated through, place mozzarella cheese slices on each meatball and allow the cheese to melt, about 5 minutes.
2. While meatballs are in the oven, slice the bread rolls and spread pesto on the inside of each roll.
3. Place meatballs on the bottom of each roll, if desired, top with more heated marinara sauce and cover. Serve immediately.

Recipe Notes

This Meatball Slider recipe is organic and gluten free with ingredient substitutions.

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Renee Lumbreras