Meatball Sliders

Prep Time
Cook Time
2h 30m
Ready In

Recipe: #14408

September 28, 2014

Categories: Sandwiches

"We enjoyed these sliders and a good way to use some small amounts of ground meat. They are more time consuming than they first appear, but there are some do-ahead parts of the recipe. Worth the time they take to make though. The serving size is 3 sliders each making about 18 burgers. Recipe source: Bon Appetit (September 2007)"

Original is 6 servings


  • Serving Size: 1 (491.5 g)
  • Calories 653.4
  • Total Fat - 30.5 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 157.6 mg
  • Sodium - 1008.1 mg
  • Total Carbohydrate - 55.3 g
  • Dietary Fiber - 5.6 g
  • Sugars - 11 g
  • Protein - 39.8 g
  • Calcium - 381.6 mg
  • Iron - 6.2 mg
  • Vitamin C - 34 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

In a large bowl mix together the first 11 ingredients (meats - pepper, but using only 1/4 cup parsley and six tablespoons of the cheese - saving remainder of the parsley and cheese for serving). Form into 18 two-inch meatballs.

Step 2

In a skillet heat the vegetable oil over medium high heat. Working in batches fry meatballs until brown, transferring them to a plate. Pour off drippings and then reduce heat to medium. Add the olive oil to the skillet.

Step 3

Stir in the next 4 ingredients (onion - fennel seeds) and saute until onion browns (5 minutes). Stir in tomatoes and bring to a boil, scraping up the brown bits. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally. Puree sauce in a processor or blender until almost smooth (or use an immersion blender while sauce is in pan); return to skillet. Add meatballs and simmer until meatballs are heated through (30 minutes).

Step 4

***Do ahead -- meatballs and sauce and be made one day ahead, cover and chill.

Step 5

To serve: place argula leaves on bottom of each roll, if using leaves, top with 1 meatball and some sauce and sprinkle with remaining parsley (2 T) and 2 tablespoon cheese. Cover with tops of rolls.


No special items needed.

3 Reviews


I made these to bring to my sister's house on Sat to feed a houseful. We loved these mini meatball burgers! I just used beef and pork and they were delicious. Thank you for sharing this great appie, mini lunch burgers Ellie! Linda


(9 Feb 2015)


We really liked the meatballs but I think we prefer a different type sauce. Maybe I'll add some tomato paste next time - Thanks Ellie ! Made for Billboard Tag Game 2014


review by:
(23 Nov 2014)


I just used ground beef and ground pork and I did cut the recipe down to feed two of us. I loved that though they had quite a few ingredients, I had them all in my cupboard or fridge. The fennel added lots of flavor to the meat. They came together quickly after doing the prep. We will have these again!


review by:
(10 Oct 2014)

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