Meatball Sliders

Meatball sliders Meatball sliders.  Comfort food!  I like to serve them as a slider instead of on a sub roll.  Don’t put too much sauce on the roll, serve with extra sauce on the side for dipping if you like a lot of sauce.



Meatball Sliders
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 Pound Ground Veal
  • 1 Pound Ground Pork
  • 1 Large Onion, chopped very fine
  • 2 Tbsp chopped garlic
  • 1 Egg
  • 1 Cup of Breadcrumbs (more if needed)
  • ½ cup Parmesan Cheese
  • 2 Tbsp Tomato Paste
  • Salt and Pepper to Taste
  • Jar of your favorite Tomato Sauce
  • Slider Rolls
  • Provolone Cheese
  • Parmesan Cheese for Serving
  1. Heat oven to 375
  2. Spray a Cookie Sheet
  3. In a large bowl, add the pork through salt and pepper. Mix meatloaf mixture gently. Add more breadcrumbs if the meatball mixture is too moist.
  4. Form meatballs into a size that will work well with the size of your slider buns.
  5. Bake Meatballs until golden brown, 25-30 minutes (turning them over half way through).
  6. Add the meatballs that you are using right away to a saucepan with the tomato sauce. Simmer for 10 minutes to allow the tomato sauce to flavor the meatballs.
  7. Turn the broiler on.
  8. Place rolls on a pan and broil until lightly colored.
  9. Put provolone cheese on the buns and broil until the cheese is melted.
  10. Place the buns on a plate, add a meatball, top with parmesan. Serve with a ramekin of tomato sauce for dipping!
  11. Note: Place the leftover meatballs on a clean cookie sheet in the freezer until frozen individually. Place frozen meatballs in a large ziplock bag. The meatballs will stay good in the freezer up to 2 months.