Ćevapi Meatball Sliders
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This dish takes its inspiration from a popular Serbian street food. Here, I’ve updated the classic meatball slider we all know and love, and added a Balkan twist.
- 3 Cups ground pork
- 1 Cup ground lamb
- 1 medium-sized onion
- 12 slider buns
- 2 Cups ground beef
Calories Per Serving416
Folate equivalent (total)82µg21%
Mozzarella Meatball Sliders Recipe In Under 30 Minutes – Made With Cheesy Garlic Bread
This mozzarella meatball sliders recipe is a go-to for my family and a great party appetizer for game day. The great news is even your kids will love this easy-to-make treat.
I typically make huge batches of meatballs ahead of time and then freeze them for later use. But if you don’t do this, you could also buy pre-made frozen meatballs and use those instead.
Once you put your Italian Sliders together, it will taste delicious – I promise. I know when I say frozen meatballs, my Italian grandmother is rolling around in her grave. We DO NOT USE FROZEN MEATBALLS IN MY HOUSE normally. That is just not something an Italian from New York would ever EVER EVER do.
But look… when you are hosting a million people at your house and you know you need to get a ton of appetizers on the table, you do what you have to do.
Easy holiday entertaining with a big pan of baked cheesy meatball sliders with Hawaiian sweet rolls
The holidays are fast approaching and that means that entertaining opportunities are right around the corner.
We all love spending time with family and friends but let's face it, the season is already hectic enough with all the shopping and cooking
We all could use a super-easy but super-impressive recipe for those holiday parties or when you are searching for super game day recipes.
How to make meatball sliders
- Make the herbed garlic butter: Mix the butter and garlic together in a saucepan over low heat. Transfer the melted garlic butter to a bowl and mix with the parsley and salt.
- Cook the meatballs: In the same pot, add the meatballs and marinara sauce and cook for 10 minutes on medium-low heat.
- Prepare the buns: Use a cookie cutter or knife to cut meatball-sized holes out of the buns. Place the buns on a baking sheet, brush each one with garlic butter (inside and out), and bake in the oven for 5 minutes.
- Add the meat and cheese: Add mozzarella, one meatball, and marinara into each bun. Top with more cheese and bake. When the sliders are finished baking and the cheese has melted, finish each one with a sprinkle of parmesan and parsley before serving.
How to make meatball sliders
The assembly for these meatball sliders is pretty easy. Check out how to get started below. Scroll down for the printable meatball slider recipe.
- Butter a 9吉 dish and then place the bottom half of the rolls into the pan.
- Place a meatball on top of each roll and then top with marinara. Sprinkle mozzarella on top. Then place top of the rolls on.
- Pour butter mixture over the top.
- Cover with foil and bake for 12 minutes.
- Uncover and bake and additional 5 to 7 minutes, or until the tops are golden brown and the cheese is melted.
Terrific! I made these and the sauce and served them with pasta instead of sliders. Rave reviews!
The meatballs and sauce were awesome!! I don't like veal so I used 1 lb of beef and 1/2 lb of pork, I added all the chopped parsley to the meatball mix (by mistake) so I didn't add any to the sauce, and I used grated parmesan cheese because I'm not that fond of the strong taste of pecorino romano cheese. After making the meatballs and sauce as directed (I added a bit of salt, pepper and a couple pinches of sugar to the sauce). I put everything in the slow cooker and cooked them on low for 6 hours. I'm sure the recipe is great on as written, but we all loved it with these changes.
I thought these meatballs and particularly the sauce were delicious, but they do not taste like the ones they actually serve at the Little Owl. They are close, but just not as good. For the gravy, I do not wipe out the pan after frying the meatballs - there's a lot of good flavor in what's left behind.
Our family loves this recipe! we make it every Super bowl sunday. it is my daughter's favorite. I don't change a thing! Love the mini meatball subs. a regular one is too much!
Yummy! Nice and soft added some chili pepper flakes and put them in with macaroni and cheese. Delicious!
Great meatball recipe. Everyone I served these to loved them.
I only used pork, simply because I did not have any beef or veal on hand. I doubled the amount of spices in the sauce, and it turned out great.
I agree with the other reviews, the meatballs were a bit boring. Much better recipes for meatballs on this site. The sauce was good though.
This recipe has been a great success time after time. The sauce is great with many other dishes that call for a marinara. I always make two renditions of the meatballs. The first one I leave as the recipe follows. I enjoy being able to taste the meat. The other, I add some pepper flake and a splash or worcestershire to the meat mix. That usually brightens up the balls a bit (great for those who think the balls a bland).
Made this last night. Does not find meatball bland at all, making it the day before and let them chill and sit in the sauce might have help. Very tasty meal, will definitely make again.
I thought the meatballs were a little bland. Next time I will either use some italian sausage or add onions and crushed red peppers. The sauce was wonderful, very fresh and easy.
these were a hit at the football party
Made it for a bunch of "big guys"who just loved it. It was a perfect appetizer for the group and had great flavor. It was all the same - yet differently presented and that's what made it special
ONly made the meatballs to use in a soup. They are good and I imagine would be great in a good sauce. I threw them in a minestrone-type soup. Frying them was not nearly as messy as expected, they didn't splatter.
Asian food stores (like 99 Ranch Market in California) sell smaller buns. Look for bread like Pan de Sal.
I have tried every gourmet grocer in town. Where do you find tiny burger buns?? I'm dying to make these.
The sauce was a very good light tomato sauce. The fennel gave it a nice flavor. The meatballs, however, were quite bland and a little too dense. Definately not a keeper.
This has become my "new" favorite meatball!! Easy, Flavor, Lots of ways to serve them. I have even baked them to get a "healthy" no oil result. Well worth sharing. This one is a definite keeper for years to come.
These meatballs are fantastic. I am going to make these simply with a nice pasta or as a dinner on their own. The flavours in the sauce and of the different meats are so good. This one is a definite keeper.
I too cannot believe that anyone found this recipe to be bland. Had this for a tailgate as well and they were a huge hit. The fennel makes the sauce, and it is imperative to use good, high quality pecorino, each of the three meats, and the panko breadcrumbs in order to get optimal results. Do that, and this will impress every time.
4 stars for the sauce. I've made this twice and the second time punched up the flavoring of the meatballs themselves. Let the size of the bun dictate the size of the meatball. I doubled the meatball recipe and did not double the sauce. There was plenty! Enjoy!
Can't belive that some people thought that those meatballs and sauce were "bland" in any way. I have eaten a lot of different meatballs in my life and these were certainly one of the best. I have to believe that our day to day consume of overspiced, over taste- enhanced meals have demolished the delicate tastebuds of many which makes experiencing a perfectly arranged dish like this seem "bland". I recommend this dish to everybody who wants to take the time to make it and has a sense for original taste.
These are fabulous. I used a different hard cheese and used spring greens vs. arugula. I also toasted the rolls with olive oil before assembling.
Very excited about this recipe. I made this once and will be them making again for sure. I love these meatballs and the trio of veal, pork, and beef is classic. Browning them is key, as most places won't take the time to do this.
Cheesy Meatball Sliders
Oh. Em. Gee. Juicy meatballs, melty cheese, crusty bread&helliphave I died and gone to heaven!? These cheesy meatball sliders are out of this world. Seriously. Gooey cheese and tangy marinara sauce makes these sliders a winning dish for your next game day celebration or a fun weeknight dinner. You can make the meatballs ahead of time, and store them in the fridge for 2-3 days. Then just pop them into a pan with the marinara sauce and heat them up for 15-20 minutes, until they are warmed through.
Makes approximately 24 sliders
2 pounds ground turkey or beef
1/4 cup onion, grated
2 cloves garlic, grated
1/3 cup fresh parsley, chopped
1/3 cup plain breadcrumbs
1/3 cup Parmesan cheese, grated
1/2 cup milk
1/2 teaspoon dried red pepper flakes
2 teaspoons dried Italian seasoning
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 24-ounce jars marinara sauce
24 dinner/slider rolls, for serving
2 cups grated mozzarella cheese
In a large bowl, combine the onion, garlic, parsley, breadcrumbs, Parmesan, eggs, milk, red pepper flakes, Italian seasoning, salt and pepper. Stir to combine thoroughly before adding the meat.
Then add the meat to the herb/breadcrumb mixture.
Form the meatballs, using the size of your dinner rolls as a guide. I made mine a little bigger than a golf ball.
Broil the meatballs at 400 degrees for 15-20 minutes, until they&rsquore golden brown, flipping them once during cooking.
While the meatballs cook, heat up the marinara sauce in a saucepan on medium heat.
After the meatballs are browned, remove them from the oven and place them into the hot marinara sauce.
Lower the heat and simmer the meatballs for another 15 minutes.
Toast the slider buns, then place the bun bottoms onto a baking sheet.
Place one meatball onto each bun, and top each meatball with a generous sprinkle of mozzarella cheese.
Broil them at 400 degrees F for 3-5 minutes, just until the cheese is melted.
Meatball Sliders with Coca-Cola BBQ Sauce
Coca-Cola is breaking out of the ice-cold glass, y&rsquoall. While it has always been a Southern classic when it comes to sipping, Coca-Cola is also the perfect ingredient in a variety of Southern dishes. Test it out with this simple, delicious, and party-perfect recipe for meatball sliders with Coca-Cola barbecue sauce. These sliders are a perfect app for summer celebrations, and they can even double as dinner. (Bonus: Kids love them!) They&rsquore no ordinary sliders, though. The Coca-Cola barbecue sauce adds some pizzazz with a taste of the South&rsquos favorite soft drink. The sliders are so easy to whip up, too. They call for just nine ingredients&mdashone of which is, you guessed it, Coca-Cola!&mdashplus your choice of favorite toppings. This recipe makes 20 sliders, so it&rsquos super simple to make for a crowd. Try it out this recipe in your kitchen today, and Coca-Cola will soon become your new secret weapon. Your friends and family won&rsquot believe you when you tell them what your secret ingredient is. To round off the Coca-Cola-themed meal, be sure to serve a Georgia Peanut Pie With Coca-Cola Glaze for dessert!
Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.
Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD Can be made 1 day ahead. Cover chill.
Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons cheese. Cover with tops of rolls.
Garlic Knot Meatball Sliders
I have a weak spot for garlic knots. It’s something I automatically order every time we get a pizza. There’s not even an option in our house to get pizza delivery sans garlic knots. Those garlicky butter-doused carb nuggets are my kryptonite, and it was only a matter of time until I combined them with quick and easy homemade meatballs for comfort food nirvana. Yes, you heard that right. Garlic knot meatball sliders. Ermagherd.
A showstopper app for your next party? An exciting and unexpected weeknight family dinner? A comforting night of Netflix and Chill Garlic Knot Meatball Sliders? Yes, yes, and yes (disclaimer: please follow social distancing guidelines provided by your local government, of course)! And thanks to McCormick® Perfect Pinch® Italian Seasoning and McCormick® Parsley Flakes, these Garlic Knot Meatball Sliders are jam packed with flavor and come together in just 30 minutes! I got all of these ingredients from my local Stop & Shop. Shop now!
Yes, seriously. 30 minutes. Let me explain how to plan out this dinner so you reach maximum efficiency.
- Heat up a small skillet as you chop up the onion and garlic (I mince the garlic for the meatballs and garlic knots all at once to save time)
- Preheat oven as you sauté onion and garlic, and get the rest of the meatball ingredients in a bowl, as well as prep the meatball and garlic knot baking trays with non-stick cooking spray
- Mix together meatballs and scoop out onto the tray (I use an ice cream scoop with one of those release levers), then put in oven to bake
- Form garlic knots, place on the other baking sheet, and then melt butter in microwave and stir in garlic and herbs. Brush and bake
- Heat up marinara sauce while meatballs and garlic knots finish baking
- Remove everything from oven and serve
You’ll notice below I didn’t give an exact recipe for the marinara sauce. That’s because I know everyone has their preference. It may be a jarred sauce. It may be your own recipe that you made a huge vat of a month ago and have a freezer full of perfectly portioned sauce rations for quick weeknight meals (me!). Or just maybe you have a Nonna that made sure she took good care of you the last time you were there and sent you home with a container of her gravy. Whichever way you go, the sauce is simply a condiment to the main flavors of this dish.
Don’t be intimidated by shaping these garlic knots for the sliders. It’s just as easy as tying a shoelace. And real talk… if they are a bit misshapen, just go ahead and call these Rustic Garlic Knot Meatball Sliders. Win-win.
Also, speaking of garlic knots. You have some options with the dough. While at the supermarket, you can find refrigerated pizza dough in those canisters that pop open, and the dough unfolds and rolls out for maximum ease. That’s what I used here, because I was already at the grocery store picking up all the other ingredients. If you want a more elevated garlic knot experience, I highly recommend stopping by your local pizzeria the day you plan on making these Garlic Knot Meatball Sliders. They’ll happily sell you a pizza dough for a few bucks. Make sure to let them know exactly when you plan on making your knots, because they will select a dough that will be perfectly risen and will stretch nicely, given your timeline.
I’m a fan of big, bold flavors. And throughout all my escapades in the kitchen, I know that I can always rely on McCormick® spices to deliver in the flavor department.
The McCormick® Perfect Pinch® Italian Seasoning is a perfectly blended seasoning that adds the flavor of the Italian kitchen to your dishes. It’s a classic combination of aromatic herbs such as thyme, oregano and basil and is great for use in cooking or at the table. I love how it adds so much depth of flavor to the meatballs and garlic knots!
Not sure if you’ve noticed this lately about your local Stop and Shop, but I love love LOVE that they recently renovated a bunch by me and added a perpendicular aisle at the halfway point, or supermarket equator if you will. It makes it so much easier to find everything I’m looking for and saves me a lot of time while food shopping!
When it comes to serving up these Garlic Knot Meatball Sliders, I love just piling all the garlic knots on one plate and then the meatballs with sauce in a separate bowl. Our kids love “picking out” their favorite garlic knots and making their own sliders!
And of course, if you want to sprinkle your meatballs with a little parm for that extra visual appeal, or even add a slice of mozzarella in your sliders, that’s never a bad idea!