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Mini Meatball Sliders


Recipe courtesy of Ree Drummond for Food Network Magazine

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Rate this recipe 4.4/5 (17 Votes)
Mini Meatball Sliders 1 Picture


  • 2 pounds ground beef (preferably chuck)
  • 1/2 cup panko or other breadcrumbs
  • 1/2 cup whole milk
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/2 onion, diced
  • 1 24-ounce jar marinara sauce
  • 24 dinner rolls
  • 2 cups grated mozzarella cheese


Servings 24
Preparation time 30mins
Cooking time 50mins
Adapted from


Step 1

Combine the beef, breadcrumbs, milk, garlic, 1/2 teaspoon salt, and pepper to taste in a large bowl and knead the mixture together with your hands. Roll into heaping-tablespoon-size balls.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes; remove to a plate. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the meatballs and cook, turning, until browned all over, about 1 minute. (You might have to do this in 2 batches.)

Pour in the marinara sauce and return the onion to the skillet; gently stir. Cover and simmer 20 minutes.

When ready to serve, split the dinner rolls and sprinkle some mozzarella on the bottom rolls. Top each with a meatball, some sauce and more mozzarella and sandwich with the top rolls.

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