I would like to state for the record that I love sliders. Love, love, love, love, love, love sliders.
Have I mentioned I love sliders? Well, I do. It’s true. I love little hamburger sliders, little barbecue chicken
sliders, little pulled pork sliders…heck, even Portobello mushroom sliders. They’re just fun to eat!
Meatball sliders are no exception. This is a great way to use extra meatballs leftover from your spaghetti; much
cuter than big, clunky meatball subs!
I actually love meatball sliders so much, though, I’ll make meatballs just for that purpose. Here’s a delicious
turkey meatball version I whipped up
using my new love, Land O Lakes® Butter with Olive Oil &
Sea Salt. I use it not only to sauté the meatballs, but to grill the slider rolls until they’re golden
brown and crisp.
I’m getting hungry again. Let me show you how to make them!
The Cast of Characters: Ground turkey, bread crumbs, Butter
with Olive Oil & Sea Salt, Parmesan cheese, egg, parsley, salt, pepper, milk, onion, mozzarella cheese,
jarred marinara sauce, and dinner rolls (or specialty slider rolls if you can get them.)
Start by throwing the ground turkey into a bowl. And you can certainly use ground beef, ground pork, or any
combination of ground meat. Whatever you’ve got on hand! Next, add the breadcrumbs. Seasoned breadcrumbs are
best, but I only had the plain ones! You could also use panko breadcrumbs or even torn up chunks of bread. Any
sort of bread element will do.
Grate the Parmesan cheese…
Throw it into the bowl…
Along with an egg…
And salt and pepper.
Next, dice some parsley really fine…
And toss it into the mix.
Finally, add in the milk…
And knead it all together. Here, you’ll notice that I added a little bit of chopped onion, but this is optional!
Most of the onion will go in the sauce.
Roll the mixture into 8 to 12 meatballs, depending on how large you like ‘em.
Put ‘em on a plate and if you have time, stick the plate in the fridge for about 10 to 15 minutes. This just
firms them up a bit and helps them stay together a little better in the pan.
Next, grab some Butter with Olive Oil & Sea Salt.
You need 2 tablespoons at first.
Throw it into a skillet over medium heat…
Then (gently) place in the meatballs.
Cook them until they’re nice and golden brown and totally done in the middle, about 10 minutes or so.
Then take ‘em out of the pan and set ‘em on a plate. Yum!
Now, turn the heat to low and add the onion to the pan.
Stir it and cook until it’s nice and golden brown.
Then crack open the marinara sauce and pour it right in.
Stir it around and let the sauce heat completely…
Then gently add the meatballs back to the pan.
Spoon sauce all over the tops so they’re totally coated, then simmer them for a few minutes to make sure
everything’s hot and delicious.
For the buns, add the rest of the Butter with Olive Oil &
Sea Salt to a separate skillet…
And grill the split dinner rolls. They’ll get so wonderfully golden brown and flavorful.
Like this! Perfect for the meatballs.
Spoon a meatball and some extra sauce on top of each roll…
Then top each one with a little square of mozzarella cheese.
Lay on the top buns…then dig in!
You’ll absolutely love these, guys. Crowd pleasing little wonders! See the full recipe here.
Disclosure: I've partnered with Land O'Lakes for an exclusive endorsement of new Land O Lakes® Butter with Olive Oil & Sea Salt. This blog post is
sponsored by Land O'Lakes. Be sure to follow Land O'Lakes on Facebook
and Twitter(@landolakesktchn) as they'll be sharing all the
up-to-date scoop. Read more about Butter with Olive Oil &