Mini Meatball Sliders

Sliders are becoming really popular.

They seem to be the new appetizer of choice.  Or in my case, the dinner of choice. 

These meatball sliders are easy to put together, they're delicious and they make great appetizers, pre game snacks, or dinnertime sandwiches. 

Oh yea, and they're also the perfect thing to feed a hungry teenage girl in between cross country practice and soccer practice. 

Mini Meatball Sliders

• 1 pound Ground Chuck Or Ground Beef
• 1/2 cup Panko Or Other Bread Crumbs
• 1 clove Garlic, Minced
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 1/2 cup Milk
• 2 Tablespoons Olive Oil
• 1/2 whole Medium Onion, Diced
• 1 jar (large) Marinara Sauce
• 12 whole Dinner Rolls (or Slider Rolls)
• 4 slices Provolone Cheese, Cut Into Four Wedges Each

Mix meat with bread crumbs, garlic, salt, pepper, and milk.

 
Knead together with hands.

Roll into heaping tablespoon-sized rolls.

Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute.

Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)

Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.

 

When ready to serve, cut each slider roll in half.

 

 

Spoon a meatball (or two or three) with the sauce onto the bottom bun.

Add mozzarella or provolone cheese.

 

Add the top bun and voila - mini meatball sliders.

I even packed a few leftover meatball sliders into Courtney lunch.  I warmed the meatballs and put them in a thermos to keep them hot and packed the slider buns in a baggie.  She put the sandwich together at the lunch table.

Ciao!