Print Options
Cheesy Meatball Sliders
These meatball 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
Ingredients
- 2 pounds lean ground beef (90% lean)
- 1 cup Italian-style bread crumbs
- 3 tablespoons prepared pesto
- 1 large egg, lightly beaten
- 1 jar (24 ounces) pasta sauce
- 1 package (18 ounces) Hawaiian sweet rolls
- 12 slices part-skim mozzarella cheese
- 1/2 teaspoon dried oregano
- 1/4 cup melted butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese or shredded Italian cheese blend
- Minced fresh basil
Directions
- 1. Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly but thoroughly. 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.
- 2. Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half the cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops.
- 3. 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.
- 4. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with fresh basil before serving.
Nutrition Facts
1 slider: 518 calories, 26g fat (12g saturated fat), 121mg cholesterol, 845mg sodium, 39g carbohydrate (15g sugars, 4g fiber), 33g protein.
© 2024 RDA Enthusiast Brands, LLC
