Meatball Sliders Recipe

Name: Meatball Sliders
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound ground beef; 1/2 pound ground pork; 1/2 pound ground veal; 1/2 cup panko (Japanese breadcrumbs)*; 1/2 cup water; 8 tablespoons freshly grated Pecorino Romano cheese, divided; 1 large egg; 1 large egg yolk; 1/4 cup plus 2 tablespoons chopped fresh parsley; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 cup vegetable oil; 2 tablespoons olive oil; 1 cup chopped onion; 6 garlic cloves, chopped; 1/4 cup (packed) fresh basil leaves; 1 1/2 teaspoons fennel seeds; 1 28-ounce can whole peeled tomatoes; 1 14.5-ounce can whole peeled tomatoes; Arugula leaves (optional); 18 small soft rolls, split horizontally

Servings: persons

1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup panko (Japanese breadcrumbs)*
1/2 cup water
8 tablespoons freshly grated Pecorino Romano cheese, divided
1 large egg
1 large egg yolk
1/4 cup plus 2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
2 tablespoons olive oil
1 cup chopped onion
6 garlic cloves, chopped
1/4 cup (packed) fresh basil leaves
1 1/2 teaspoons fennel seeds
1 28-ounce can whole peeled tomatoes
1 14.5-ounce can whole peeled tomatoes
Arugula leaves (optional)
18 small soft rolls, split horizontally

1
Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl.
2
Form into eighteen 2-inch-meatballs.
3
Heat vegetable oil in large skillet over medium-high heat.
4
Working in batches, fry meatballs until brown all over.
5
Transfer to plate.
6
Pour off drippings from skillet.
7
Reduce heat to medium.
8
Add olive oil to skillet.
9
Add onion, garlic, basil, and fennel seeds.
10
Saute until onion begins to brown, about 5 minutes.
11
Add all tomatoes with juices.
12
Bring to boil, scraping up browned bits.
13
Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
14
Puree sauce in processor until almost smooth.
15
Return to same skillet.
16
Add meatballs.
17
Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer.
18
DO AHEAD: Can be made 1 day ahead.
19
Cover; chill.
20
Place arugula leaves on bottom of each roll, if desired.
21
Top each with 1 meatball.
22
Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons.
23
cheese.
24
Cover with tops of rolls.
25
*Sold in the Asian foods section of some supermarkets and at Asian markets.

994

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 pound ground beef, 1/2 pound ground pork, 1/2 pound ground veal, 1/2 cup panko (Japanese breadcrumbs)*, and more.

Yes, Meatball Sliders falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatball Sliders

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions