Meatless Meatball Sliders Food

MEATLESS MEATBALL SLIDERS RECIPE BY TASTY

Steps:

• In a large bowl, combine the mushrooms, cannellini beans, onion, bread crumbs, ½ cup (15 grams) of parsley, 3 cloves of minced garlic, the dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper and mix well.
• Roll the mushroom mixture into golf ball-sized balls.
• Heat the canola oil in a large pot over medium-high heat until shimmering. Place the balls in the pot and cook for 1 minute on each side until browned all over, 3-4 minutes total.
• Add the marinara sauce and stir to coat the balls.
• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half on a 9x13-inch (23x33-cm) rimmed baking sheet. Place the meatballs on top, followed by any remaining marinara sauce in the pot, then the mozzarella. Top with the top half of the rolls.
• Mix the melted butter in a small bowl with the remaining tablespoon of minced garlic, the Parmesan, and remaining teaspoon of parsley. Brush the tops of the rolls with the butter mixture.
• Bake for 15 minutes, or until the bread is golden brown.
• Slice into individual sliders, then serve.
• Enjoy!

MINI MEATBALL SLIDERS FOR A PARTY

Steps:

• Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper.
• Place the beef and pork in a mixing bowl. Add the egg, breadcrumbs, pesto, salt, garlic powder, onion powder, pepper and half the Parmesan. Gently mix together to incorporate. Scoop out 24 heaping tablespoons meatball mix (each just shy of 1 1/2 tablespoons). Roll the mounds into round meatballs between your palms.
• Place a large nonstick skillet over medium-high heat. Pour in the olive oil and heat until shimmering. Carefully add the meatballs to the skillet and fry until crispy and brown, 3 to 4 minutes on each side. Remove the meatballs from the skillet and discard any remaining oil.
• Halve the potato buns horizontally without separating the buns from each other. Put the bottom buns on the prepared baking sheet and spread 1/2 cup marinara sauce on top. Line up the meatballs on top of the sauce, so that each bun will have its own meatball. Pour the remaining marinara sauce over the meatballs. Sprinkle with the basil. Lay the sliced provolone evenly over the meatballs. Place the top buns over the cheese.
• Mix the melted butter and the garlic salt together. Generously brush over the top buns. Sprinkle the remaining Parmesan evenly over the butter mixture.
• Bake until the provolone melts and the topping turns golden brown, about 15 minutes. Slice into individual sliders and serve immediately.

MEATBALL SLIDERS WITH A TWIST

Steps:

• In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the breadcrumbs, Parmesan, parsley, salt and a few turns of pepper and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Roll 1 1/2 tablespoon-sized balls, packing just firmly enough so they hold together but not so much that they toughen. Put the balls on a plate or sheet of parchment paper.
• Warm the tomato sauce in a large pot over medium heat.
• Heat 1/4 inch of oil in a skillet over medium-high heat and cook the balls in batches, turning until they're golden brown on all sides, 7 to 10 minutes. (Alternatively, you can deep fry the suckers if that's what you're into.) Add the balls to the tomato sauce.
• Put 1 slice of mozzarella, 2 balls and 1 basil leaf on the bottom of each roll. Top with the top of the slider bun and serve with additional marinara sauce and chopped parsley or basil on the side.

GARLIC BREAD MEATBALL SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350° F (180°C).
• In a large bowl, combine the ground beef, egg, salt, pepper, garlic powder, parmesan, and chopped basil until thoroughly mixed.
• Take a golf ball-sized amount of the beef mixture and roll it into a ball. Repeat with the rest of the beef mixture, setting the meatballs aside on a plate.
• Heat oil in a pan over high heat. Sear meatballs on one side for about one to two minutes, then flip. Cook for another one to two minutes, then remove the meatballs from the pan and drain any excess fat.
• Pour the marinara sauce into the pan and place the meatballs in the sauce. Cook for about eight to 10 minutes, flipping the meatballs in the sauce until the sauce has reduced to a thick consistency. Remove from heat.
• Cut the 4×3 sheet of dinner rolls in half lengthwise. Arrange the bottom half into a 9×13 inch (23x33 cm) baking pan.
• Place the meatballs evenly in a 4×3 grid, putting one on each roll. Layer the mozzarella evenly on top. Cover with the top half of the dinner rolls.
• In a small bowl, combine the melted butter, garlic, basil, and parmesan, stirring until evenly mixed. Pour the garlic butter mixture over the top of the sliders.
• Bake for 20 minutes until the rolls are golden brown and cheese is melted.
• Cut into individual sandwiches, and serve.
• Enjoy!

CHEESY MEATBALL SLIDERS

Steps:

• Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.

MEATBALL SLIDER BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl add the ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk and mix until thoroughly combined.
• Roll the mixture into 5 ounce meatballs.
• Add 1 tablespoon of olive oil to a pan over medium heat and brown the meatballs on both sides for 15 minutes total.
• Slice the rolls in half lengthwise.
• Place the bottom half on a 9 x 13-inch (23 x 33cm) baking dish.
• Spoon a little marinara sauce on each bun. Top a meatball on each roll, add another spoonful of sauce, and top with mozzarella cheese.
• Place the remaining half of the rolls on top and lightly brush them with oil.
• Combine the parmesan cheese and the Italian seasoning in a small bowl and sprinkle it over the buns.
• Bake for 15 minutes.
• Enjoy!

MINI MEATBALL SLIDERS

Steps:

• Combine the beef, breadcrumbs, milk, garlic, 1/2 teaspoon salt, and pepper to taste in a large bowl and knead the mixture together with your hands. Roll into heaping-tablespoon-size balls.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes; remove to a plate. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the meatballs and cook, turning, until browned all over, about 1 minute. (You might have to do this in 2 batches.)
• Pour in the marinara sauce and return the onion to the skillet; gently stir. Cover and simmer 20 minutes.
• When ready to serve, split the dinner rolls and sprinkle some mozzarella on the bottom rolls. Top each with a meatball, some sauce and more mozzarella and sandwich with the top rolls.

MEATBALL SLIDERS

Steps:

• Make tomato sauce:
• Purée tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl.
• Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf.
• Make meatballs while sauce simmers:
• Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, eggs, parsley, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend with your hands until just combined well (do not overmix). Form level 1/4-cup portions into meatballs.
• Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch. Transfer to paper towels with a slotted spoon.
• Simmer meatballs in sauce and assemble sliders:
• Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.
• Assemble sliders with a meatball and 1 tablespoon sauce per bun, securing each with a wooden pick.

PULL-APART MEATBALL SLIDERS

Steps:

• Heat the oil in a large pan, and fry the meatballs for about 8-10 mins, or until browned and cooked through. Set aside. Heat the oven to 180C/160C fan/gas 4.
• Carefully split the whole batch of rolls through the middle, ensuring they remain attached at their sides. Lay the bottoms of the rolls in a roasting tin lined with a sheet of scrunched-up baking parchment or foil. Spread the tomato sauce over, then place one meatball on every roll. Sprinkle over the mozzarella, then cover with the tops of the rolls, pressing down gently.
• Brush with the melted butter, then sprinkle over the oregano and parmesan. Cover with foil and bake for 20 mins, uncovering for the final 5 mins so the tops become golden.