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Meatball Slider on a platter with a white towel in the background.

Italian Meatball Slider

LindySez
This Italian Meatball slider is cross between a meatball sandwich and a hamburger with some peppery arugula and creamy spinach artichoke pesto.
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Sandwiches
Cuisine Italian
Servings 8 servings
Calories 422 kcal

Ingredients
  

  • 1 pound 20% lean ground beef
  • ½ pound mild Italian sausage removed from casings if necessary
  • ½ cup or as needed, Italian style bread crumbs (or you could use panko along with some Italian seasonings and parmesan cheese)
  • ½ cup finely chopped onions
  • ¼ cup finely chopped fresh Italian parsley
  • 1 teaspoon finely minced garlic
  • 1 egg lightly beaten
  • Freshly ground pepper and salt, to taste
  • Small fresh mozzarella balls also known as Ciliegine, cut in half
  • Extra virgin olive oil as needed
  • Slider buns or potato dinner rolls (I used dinner rolls as I couldn't find slider buns, or you could use a biscuit cutter and make your own out of hamburger buns, saving whatever is left to make breadcrumbs)
  • 1 28 ounce jar marinara sauce (or homemade)
  • 1 recipe Spinach/Artichoke Pesto
  • Fresh spinach arugula or basil leaves

Instructions
 

  • Make the sliders:Mix the beef, sausage, bread crumbs, onion, parsley, garlic, egg, pepper, and salt together in a large bowl. Make a meatball with about 2 ½ ounces of meat. Place a half mozzarella ball in the middle and close the meat around it. Flatten slightly with your hand to resemble more of a fat hamburger than a round meatball. 
  • Broil until cooked, turning once. About 3 minutes per side.
  • Place the meatballs into the marinara sauce that has been heated in a large skillet. Turn to coat. Allow to simmer in the sauce for a few minutes.
  • Lightly coat the cut side of the bun with olive oil. Heat a cookie sheet in a 375º F oven, place cut side down on the baking sheet and bake until the cut side is just beginning to brown, but the bun is still soft; about 5 minutes.
  • Place the meatball onto the bun, add a little marinara over the top. Spread the top of the bun with some of the pesto, top the meatball with a spinach leaf, some arugula or a basil leaf, and top with the bun. Serve immediately.

Notes

Find the recipe for Spinach Artichoke Pesto here

Nutrition

Serving: 1gCalories: 422kcalCarbohydrates: 26gProtein: 29gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 15gCholesterol: 93mgSodium: 632mgFiber: 4g
Keyword Italian meatball sandwich, meatball sandwich, meatball slider
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