Meatball Sliders

Meatball sliders, a delightful variation of the classic meatball sub, have become a popular appetizer and party food in recent years. These miniature sandwiches pack all the flavors of the traditional Italian-American meatball sub but in a smaller, more manageable size.

The concept of the slider originated in the early 20th century with the hamburger slider, popularized by White Castle in the 1920s. These small, square burgers were designed to be eaten quickly and easily, making them perfect for busy workers and families. The term "slider" eventually expanded to include various types of mini sandwiches.

Meatballs themselves have a rich history, dating back to ancient times. Various cultures have their own versions of meatballs, but the Italian-American version we are familiar with today evolved in the late 19th and early 20th centuries. Italian immigrants brought their culinary traditions to America, where meatballs became a staple in Italian-American cuisine.

Combining the concept of sliders with meatballs was a natural progression. Meatball sliders likely gained popularity in the early 2000s as American food culture embraced the trend of bite-sized, shareable foods. They quickly became a favorite at parties, sports events, and casual gatherings.

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How to Prepare Meatball Sliders

Ingredients

For the Meatballs:

1 pound ground beef (or a mix of beef, pork, and veal)

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup finely chopped parsley

1/4 cup milk

1 egg

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional)

For the Sauce:

2 cups marinara sauce (store-bought or homemade)

For the Sliders:

12 slider buns or small dinner rolls

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Olive oil for brushing

Procedure

Preparation Time: 45 minutes

Prepare the Meatballs:

In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, milk, egg, garlic, salt, black pepper, oregano, basil, and red pepper flakes.

Mix the ingredients until well combined, but do not overmix, as this can make the meatballs tough.

Form the mixture into small meatballs, about 1 inch in diameter. You should get around 12 meatballs.

Cook the Meatballs:

Preheat your oven to 375°F (190°C).

Heat a large skillet over medium heat and add a bit of olive oil.

Brown the meatballs in batches, cooking them for about 2-3 minutes on each side until they are browned all over but not fully cooked through.

Transfer the browned meatballs to a baking dish.

Simmer the Sauce:

Pour the marinara sauce over the meatballs in the baking dish.

Cover the dish with aluminum foil and bake in the preheated oven for about 20 minutes, until the meatballs are cooked through and the sauce is bubbling.

Assemble the Sliders:

While the meatballs are baking, lightly toast the slider buns or dinner rolls in the oven or on a skillet.

Once the meatballs are done, remove them from the oven and place one meatball on the bottom half of each slider bun.

Spoon a bit of the marinara sauce over each meatball.

Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the meatballs.

Melt the Cheese:

Preheat your broiler.

Place the assembled sliders on a baking sheet and broil them for 1-2 minutes, just until the cheese is melted and bubbly. Keep a close eye on them to prevent burning.

Serve:

Remove the sliders from the oven and top each one with a fresh basil leaf, if desired.

Place the top half of the buns on each slider.

Serve the meatball sliders warm, and enjoy!

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