Football time is here! This calls for some hearty warm soups, cheesy fattening dips, and yummy appetizers! I made these sliders for a perfect addition on a Sunday filled with football. Messy, cheesy goodness that you eat with your hands, nothing gets any better! I basically took a favorite meatball recipe and added a cube of fresh mozz in the middle. Made the meatballs super large and turned them into sliders! I was able to use my favorite sauce, LaRosas! This meal is super easy to make, and for a lighter finish serve with an italian salad with some feta cheese, tomatoes, and italian dressing.
To get started preheat your oven to 400°. Take a large bowl and combine the onion, seasonings, Worcestershire, egg, parsley, ketchup, and bread crumbs. Mix together well (i like to use my hands, washed of course!) and form into large fist sized meatballs. Once formed, take a cube of mozz and place in the middle, then form the meat around the cheese placing the cheese in the center. Repeat this until all of your meatballs are formed. Take a baking sheet and place parchment paper on top. Place the meatballs on the parchment paper. Bake in the oven for 15-20 minutes or until browned on the outside and cheese is melting out.
While the meatballs are baking, place your favorite sauce in a saucepan and heat on med-low. Prevent boiling because it will make a mess! Stir occasionally. Take your slider buns and brush with some olive oil. Sprinkle garlic powder and parsley flakes on both sides. At the last 5 minutes of baking place the buns in the oven to toast them.
Assembly is super easy! Take your bun, add your meatball, top with sauce, then a slice of mozz, then a piece of basil and top with the other side of the bun! And it’s that easy, and sooo good! You’re going to need a whole lot of napkins with this meal! But I find that the messiest sandwiches are always the yummiest! So next football game, sit back, relax, grab a beer and chow down!
What you’ll need:
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley
2/3 cup grated Parmensean cheese
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
16 ounces ground beef
2 ounces smoked mozzerella cheese, cut into 16 (1/2-inch) cubes
your favorite spaghetti sauce
(*beer and football is optional)