Serve these Meatball Sliders at your summer shindigs, or as the star of a quick weeknight dinner for the family. (And yes, you can definitely do these vegan-style!)
Table of Contents
It’s not easy to come up with creative meals for the whole family to love. I often wonder how my parents served four kids, two adults, and frequent visitors so many delicious dinners without breaking the bank or spending the entire day in the kitchen. Two signature dishes come to mind: hamburgers, and spaghetti and meatballs. We were never disappointed when one of those was on the menu after a long day of playing outside.
That’s why I love the idea of these Meatball Sliders. They take less than an hour to make (yes, mom, I see you and your packed calendar!), they’re deliciously filling, and they’re truly nothing fancy – so you know even the pickiest eater will love them.
If you’ve ever had a meatball sub, these sliders aren’t too far off. They’re made with the classic flavor of your Sunday spaghetti pot, topped with rich cheeses and herbs, and sandwiched between two buttery mini buns like any good slider.
The twist? Their smaller size makes them great for kids, big parties or dinners, AND portion control!
Are Meatball Sliders Healthy?
While I wouldn’t name this recipe the most healthy one on FFF, there are ways to adapt it to your own lifestyle, and the smaller portions were a major selling point for me.
As I mentioned already, you can make this recipe vegan with just a few tweaks. For the meatballs themselves, you’ve got plenty of options, from mushrooms to walnuts! I love opting for these Gluten-Free Vegan Chickpea Meatballs when I have plant-based guests to accommodate.
I also love layering on mozzarella and Parmesan any chance I get, but if you’re looking to ditch the dairy, simply swap your favorite vegan cheese substitutes like you would any other recipe.
INGREDIENTS
- 1 package (12 count) whole wheat slider buns
- 12 meatballs, cooked
- 1 cup low-sodium marinara sauce
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/4 cup grated Parmesan cheese
INSTRUCTIONS
Prep
Set up buns and preheat oven.
Assemble
Add meatballs and sauce to buns, and top with cheese.
Bake
Brush with seasoned oil, and bake until golden.
Devour!
FAQs & Tips
These sliders are already a quick prep recipe, but if you want to speed it up even more, you can make the meatballs ahead of time and store them frozen in a sealed bag until you’re ready to put your dish together. To reheat, add them to your marinara sauce, or place them on a baking sheet, cover them with foil, and heat at 300°F in the oven until they’re warmed through.
Additionally, you can store and reheat your fully assembled sliders for about 2-3 days in the fridge, or up to three months in the freezer. Wrap them in foil or plastic wrap and store them in an airtight container.
The sliders will naturally get a little messy – that’s part of the fun of this recipe! There’s tons of sauce and cheese that you can’t avoid. However, when reheating, you’ll want to toast them instead of microwaving them. That way, the bread will stay more firm and crispy.
Remember that Sunday spaghetti pot I mentioned loving when I was a kid? Well, it was always paired with from-scratch Italian meatballs, and that’s what I’m recommending you use here. Simply combine ground beef, any spices you like (but especially an Italian herb blend), egg, and Ritz crackers. Yes, crackers instead of breadcrumbs! You can of course follow your own recipe or opt for frozen meatballs from the grocery store to save time, but I love the little taste of home that mine add to the dish.
If you’re making your meatballs by hand, it’s important not to make them too small or too big, since they are the centerpiece of your slider. I’d say about the size of a golf ball is the perfect round for your mini buns.
Serving Suggestions
The amount of sliders you’ll want to make depends on whether you’re serving them as an appetizer or a main course. For appetizers, about 1-2 sliders per person should work. As a dinner, you should plan for each person to enjoy 3-4 sliders.
There are plenty of options when it comes to sides for this dish, but my go-to is a fresh salad with homemade Italian Salad Dressing. I also think this Crispy Airfryer Eggplant would make an incredible side dish, especially for kids. If you try it, let me know how the pairing works together!
Ingredients
- 1 package 12 count whole wheat slider buns
- 12 meatballs cooked
- 1 cup low-sodium marinara sauce
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Slice the whole wheat slider buns in half and place the bottom halves in a baking dish.
- Warm the marinara sauce in a saucepan over medium heat. Place one cooked meatball on each bun bottom and spoon marinara sauce over each meatball.
- Sprinkle shredded mozzarella cheese over the meatballs and sauce, then cover with the top halves of the slider buns.
- In a small bowl, mix together olive oil, garlic powder, and dried Italian herbs. Brush this mixture over the top buns and sprinkle with grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the buns are lightly toasted.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment