Mini Meatball Sliders
Juicy mini meatball sliders layered with tangy marinara and gooey melted mozzarella on soft slider buns. A crowd-pleasing Super Bowl party food that disappears fast.
Equipment
- baking sheet
- mixing bowl
- 9x13 inch baking dish
- parchment paper
Ingredients
- 1 lb ground beef (80/20)
- 0.25 cup Italian breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1.5 cups marinara sauce
- 12 slider buns or Hawaiian rolls
- 8 oz fresh mozzarella, sliced
- 2 tbsp butter, melted
- 0.5 tsp garlic powder
- fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, gently mix ground beef, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper until just combined.
- Form mixture into 12 small meatballs, about 1½ inches in diameter.
- Bake meatballs for 15–18 minutes until browned and cooked through.
- Slice slider buns in half horizontally and place the bottom halves in a greased 9×13-inch baking dish.
- Place one meatball on each bun, spoon marinara over top, and layer with mozzarella slices.
- Add top buns and brush with melted butter mixed with garlic powder.
- Cover with foil and bake for 10 minutes. Uncover and bake another 5 minutes until cheese is melted and tops are golden.
- Garnish with fresh basil and serve warm.
Notes
For best texture, avoid over-saucing the sliders and serve immediately while hot and melty.