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Meatball-Stuffed Garlic Bread Sliders

Rated as 4.77 out of 5 Stars
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"We're getting close to the Super Bowl, and it's not about who wins the trophy, but rather who wins the snack table. If you show up with these super fun sliders, that will be you. The real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. Maybe it's the symmetry, or center of gravity, that makes these just feel right in your hand. If you're short on time, using pre-made meatballs will do."
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Ingredients

1 h 10 m servings 400
Original recipe yields 18 servings (18 rolls)

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
  3. Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
  4. Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
  5. Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir and immediately turn remove from heat. Stir well and set aside.
  6. Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
  7. Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
  8. Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

Footnotes

  • Chef's Notes:
  • Feel free to substitute provolone cheese for the fontina.
  • I used Hawaiian rolls, but will try regular less-sweet ones next time.
  • I'm not sure who invented this technique, but I first saw it on a blog called Cooking for Keeps, so they get the credit for now.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of bread. The actual amount of bread consumed will vary.

Nutrition Facts


Per Serving: 400 calories; 9.8 45.6 21 78 654 Full nutrition

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Reviews

Read all reviews 10
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A little time consuming, but very tasty. However, sometimes there is little too much bread ratio depending on how much you scoop out vs. the size of the meatball. I would make again only make ...

Everyone loved this. Wouldn't change a thing.

They tasted great! Long prep time for me. Used King's Hawaiian sweet rolls and would use them again next time.

I made as directed for our super bowl party. I actually made two, one with veggie meatballs and one with beef ones. I had both and thought they were both excellent. Some of the sweetness of t...

I followed the recipe exactly and it was awesome! I have now made them 3 times! I suggest Rao’s marinara for the sauce!

Okay, I saw this recipe and watched the video. It looked easy enough and contained all the ingredients that usually make for a great app. I brought them to a Super Bowl part and they were a huge...

Made it twice first time with fontina cheese and 2nd time with gruyere. My boys loved them both and my husband loved it with gruyere. I used the hawaiian rolls because I like the sweetness the...

Made this e exactly as presented. And also made another with wheat rolls. 2 trays- Raves. Delicious! Thank you

ALWAYS LOOKING FOR AN EASIER/QUICKER WAY, I skipped #2,3,4 on the directions & used frozen meatballs that I had simmered in Prego (with enough sauce to handle #7 as well enough to serve over pas...