Meatball-Stuffed Garlic Bread Sliders
Ingredients1 h 10 m servings 400
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Per Serving: 400 calories; 9.8 45.6 21 78 654 Full nutrition
ReviewsRead all reviews 10
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 ...
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