Or perfect dinner. Or perfect reheated I-just-came-home-from-the-bar snack. Or perfect hungover breakfast. Cold.
I love you.
And I don’t even really like meatballs. So this is, in a word… huge. But I love you since you’re stuck in an adorable little toasted bun and stuffed with double the cheese. You make me want to eat meatballs every day.
Meatballs and mini things. Lots of cute mini things.
I didn’t want to show you this creeptastic picture but I felt like I needed to tell you that it’s okay if your mozzarella oozes out of your meatballs.
This is what happens in my kitchen. Cakes overflow in the oven, cookies flatten out like pancakes, yeast doesn’t foam and cheese squirts out of meatballs. As dirty as it sounds, it’s real life and something like it happens every.single.day in my world. It makes a really good excuse to have an extra glass of wine.
Everything is always better in slider form, right? These meatballs are super quick to prepare and can be made in less than an hour. You can half the batch for dinner one night or triple them for your Monday Night Football party. They bring versatility to a whole new level and taste like a bite-sized version of spaghetti and meatballs… without the noodles? Yeah, sort of. Just whatever you do, don’t forget to invite me over.
Cheesy Stuffed Meatball Sliders
makes about 15 meatballs
2 pounds lean ground beef
2 tablespoons olive oil
2/3 cup romano cheese
4 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup panko bread crumbs
4 ounces of mozzarella cheese, cut into cubes + more for topping
3 cups of your favorite pasta sauce
12-15 slider buns (or dinner rolls if you cannot find them)
basil for garnish/topping
Preheat oven to 400 degrees F.
In a large bowl, add ground beef, egg, oil, cheese, breadcrumbs, garlic, salt, pepper, basil and parsley. Mix to combine, gently tossing a few times with your hands. Don’t overmix – it will result in tough meatballs! Spray a large baking dish with non-stick spray and add 2 cups of pasta sauce. Roll beef into golfball-sized meatballs (about 3 tablespoons of beef), and press a cube of mozzarella in the middle. Seal the beef around the chees and set in sauce. Once all meatballs have been added, sprinkle additional cheese and breadcrumbs over top. Bake for 30-35 minutes or until meatballs are cooked through. Serve with additional sauce if desired, toasted slider buns, and a few slabs of mozzarella for topping.
I’ll bring the wine.