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Meatball Sliders

Prep Time:

35 minutes

Cook Time:

45 minutes

Serves:

12 Sliders

About the Recipe

Growing up, meatball subs were essential to Super Bowl Sunday—saucy, satisfying, and always messy in the best way. I’ve had my fair share from places like Subway too, and this recipe is a tribute to those nostalgic flavors, reimagined in slider form with more depth, better ingredients, and a garlicky finish that takes them over the top.

Ingredients

For the Meatballs

  • 1 lb ground beef

  • 1/2 lb ground pork

  • 2/3 cup fresh breadcrumbs

  • 1/4 cup whole milk (for panade)

  • 1/4 cup grated Parmesan

  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh basil

  • 1 tsp dried oregano

  • 2 garlic cloves, minced

  • 1 large egg

  • Kosher salt and freshly ground black pepper

For the Marinara Sauce

  • 2 tbsp olive oil

  • 1 small onion, finely diced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 (28 oz) can crushed San Marzano tomatoes

  • 1/2 tsp crushed red pepper flakes (optional)

  • 1 Parmesan rind (optional but recommended)

  • 2 sprigs fresh basil

  • 1 tsp dried oregano

  • Kosher salt and pepper, to taste

  • 1 tsp sugar (if needed)

For the Sliders

  • 12 slider buns (brioche or potato rolls)

  • 6–8 oz mozzarella or provolone, sliced

  • 1/2 cup banana pepper rings, drained

For the Garlic Butter Glaze

  • 4 tbsp unsalted butter

  • 2 garlic cloves, finely minced

  • 1 tsp chopped fresh parsley

  • Pinch of salt

Preparation

Make the Meatballs

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

  2. Mix the breadcrumbs and milk in a small bowl to form a panade. Let sit for 5 minutes.

  3. In a large bowl, combine the beef, pork, panade, Parmesan, herbs, garlic, egg, salt, and pepper. Mix gently until combined.

  4. Form into golfball-sized meatballs (about 1.5 inches). Place on baking sheet and bake for 18–20 minutes until browned.

Make the Marinara Sauce

  1. While the meatballs bake, heat olive oil in a large sauté pan over medium heat. Add onions and cook until soft, 5–7 minutes.

  2. Add garlic and cook for 1 minute. Stir in tomato paste and cook for 2 minutes.

  3. Add crushed tomatoes, red pepper flakes, Parmesan rind, basil sprigs, oregano, and salt and pepper. Simmer 20–30 minutes, stirring occasionally. Remove rind and basil stems before serving.

Finish the Meatballs

  1. Place the baked meatballs directly into the pan with the sauce. Cover and simmer on low for 10 minutes, turning gently to coat.

  2. Add cheese slices over the meatballs. Cover and simmer for a few more minutes until the cheese melts completely.

Toast the Buns and Make Garlic Butter

  1. Melt butter in a small saucepan over low heat. Add garlic and cook for 1–2 minutes until fragrant. Stir in parsley and a pinch of salt.

  2. Brush inside and tops of slider buns with garlic butter. Toast under the broiler or in a 375°F oven for 5–7 minutes until golden.

Assemble the Sliders

  1. Place a cheesy meatball (with sauce) on each toasted bun bottom.

  2. Top with a few banana pepper rings.

  3. Cap with the top bun and brush lightly with more garlic butter.

  4. Serve immediately—napkins recommended!

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