Meatball Sliders

Meatball Sliders (WPLG, INC.)

Meatball Sliders


1 tablespoon olive oil

1 cup yellow onion, small diced

2 garlic cloves, minced

2-3 slices white bread, no crust, cut into cubes

about ¼ cup milk to soak the bread

2 pound ground beef

1 pound ground Italian sausage

1 egg

1 cup ricotta cheese

1 cup grated parmesan cheese

½ cup chopped Italian parsley

salt and pepper, to taste

For serving:

slices of fresh mozzarella

your favorite tomato sauce

martin’s sliders or your favorite slider bun

skewers, if desired

For the meatballs:

Preheat your oven to 375˚F. Line a baking sheet with parchment paper that has been sprayed with nonstick cooking oil.

Cook the onions and garlic with the olive oil until soft but not browned. Set aside to cool. While you cook the onions, place the bread in a large mixing bowl and pour the milk over the bread to let it soak. After the onions have cooled, drain any excess milk from the bread. Add the cooked onions and garlic to the bowl with the bread. Add the remaining ingredients. Season well with salt and pepper mix to combine. You can test the seasoning in the meatballs by searing a small piece of the mixture in the pan you cooked the onions in.

Use an ice cream scoop to form balls. Transfer the balls to the prepared baking sheet. You can lightly spray the meatballs with nonstick cooking spray for a nice golden brown color.

Bake the meatballs for 20-25 minutes or until they reach an internal temperature of 165˚F.

To build the sliders, open the buns and spoon some sauce on the bottom piece of bread. Top with a meatball, another little spoonful of sauce and a piece of fresh mozzarella. Top the sandwiches and skewer them to keep them closed.

About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.