Recipes › Appetizer › Italian Meatball Sliders Recipe

Italian Meatball Sliders Recipe

Recipe by Pedro M. A. Neves

These Italian Meatball Sliders combine tender, herb-infused meatballs with melted provolone and marinara sauce nestled in soft brioche rolls. This appetizer brings the warmth of Italian comfort food to a handheld format, perfect for entertaining or casual dining. Each slider delivers authentic flavors with a restaurant-quality presentation.

Ingredients

• 500g ground beef
• 250g ground pork
• 60g Italian breadcrumbs
• 1 large egg
• 40g grated Pecorino Romano cheese
• 4 cloves garlic, minced
• 30ml whole milk
• 15ml olive oil
• 300ml marinara sauce
• 150g provolone cheese, sliced
• 12 small brioche slider buns
• 10g fresh parsley, chopped
• 5g fresh basil, chopped
• 2g dried oregano
• salt and black pepper to taste

Instructions

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, Pecorino Romano, minced garlic, milk, parsley, basil, oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.

2. Using a 30ml ice cream scoop or two spoons, form the mixture into 12 equal meatballs. Place them on a parchment-lined baking sheet.

3. Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the meatballs in a single layer.

4. Brown the meatballs for 8-10 minutes total, turning occasionally with tongs or a wooden spoon until golden brown on all sides. Do not shake the pan constantly; allow each side to develop color.

5. Reduce heat to medium-low and carefully pour marinara sauce around the meatballs. Simmer uncovered for 12-15 minutes until the meatballs are cooked through and the sauce has thickened slightly.

6. Preheat your broiler or position an oven rack 15cm from the heat source. Slice each brioche bun in half horizontally and arrange cut-side up on a baking sheet.

7. Toast the brioche buns under the broiler for 1-2 minutes until they are lightly golden and warm, watching carefully to prevent burning.

8. Place one meatball and 1-2 teaspoons of sauce on the bottom half of each toasted bun. Top each with a slice of provolone cheese.

9. Return the topped sliders to the broiler for 1-2 minutes until the provolone melts and becomes bubbly.

10. Remove from the broiler and immediately place the top halves of the brioche buns over the cheese. Transfer to a serving platter and serve warm.

Substitutions

• Replace ground pork with additional ground beef for a leaner version
• Use grated Parmesan cheese instead of Pecorino Romano for a milder flavor
• Substitute gluten-free breadcrumbs for traditional breadcrumbs to accommodate dietary needs
• Replace provolone with fresh mozzarella for a creamier, milder cheese experience

Tips

• Do not overwork the meatball mixture when combining ingredients, as this will result in dense, tough meatballs. Mix gently until just combined.
• For smaller portions at large events, form meatballs using a 15ml scoop instead, yielding approximately 24 mini sliders.
• Prepare meatballs several hours ahead and refrigerate on the baking sheet before browning; this helps them hold their shape and develop better color.
• If sauce thickens too much while simmering, add 30-60ml of beef broth or water to reach the desired consistency.

Italian meatballs, or polpettine, have regional variations throughout Italy, traditionally prepared with a combination of ground meats and breadcrumbs soaked in milk to keep them moist. Serving them as sliders reflects modern Italian-American entertaining style while honoring the classic flavors of this beloved comfort food.

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