Try this down-sized version of the traditional meatball sub – great for a fun dinner or an appetizer party.
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1 pound lean ground beef
1 large Land O Lakes® Egg
1/2 cup Italian bread crumbs
1 teaspoon fennel seed
2 tablespoons chopped fresh parsley
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups marinara pasta sauce
12 dinner rolls, split in half
12 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend, cut into quarters
Heat oven to 450°F.
Combine all meatball ingredients in bowl; mix well. Shape mixture into 12 equal balls.
Place meatballs onto greased 15x10x1-inch baking pan. Bake 13-15 minutes or until internal temperature reaches 160°F and meat is no longer pink in center.
Pour marinara sauce into 2-quart saucepan; cook over medium-low heat 10-12 minutes or until heated through. Add cooked meatballs; continue cooking 5-10 minutes to blend flavors.
Place rolls, cut-sides up, onto baking pan. Place 2 cheese quarters onto each half of roll. Bake 3-4 minutes or until bread edges are slightly browned and cheese has softened.
Place 1 meatball onto each bottom half of roll; top with 1 tablespoon sauce and top half of roll. Place toothpick through top to secure.
To enhance flavor of meatballs and sauce, continue cooking over low heat 30 minutes.
Explore reviews fromour online community
My 16 yr. old grandson made these sliders tonight and except for substituting Italian seasoning for the fennel seeds, he followed the recipe exactly. His Dad ate 6 of them and we ate the rest and everyone said they were THE BEST. Served them with baked beans and iced tea - YUM!
This recipe was a hit, though I used premade meetballs because I was making so many of the sliders. Very easy and quick to make. I have already made it two or three times in the last several months. I'm telling you, they like it!
So cute. And so craveable! Start your slider recipes with anything from beef or chicken to lamb or tuna—even kimchi—then dial up the fun factor with flavor-packed toppings.