Meatball Parmesan Sliders – Italian Tailgating for your Super Bowl Party

by Sugar on February 2, 2012 · 16 comments

Mamma’s Meatball Parmesan Sliders – A Guaranteed Winner Print

On the day of the big game I can honestly tell you that I am more a fan of the food than the sport. When I think of tailgating or having a “Super Bowl Party” I really don’t care much about the game itself but boy do I love the food.
You are guaranteed to have a winning day even if your team doesn’t when you serve up these delicious Meatball Parmesan Sliders for the Big Game.

I took my meatballs recipe and modified it a little to come up with a super flavorful and moist meatball that everyone will love. I cook them in my homemade marinara sauce and WOW!! are they great. You can make the meatballs ahead of time and then just make the sliders as you serve them.

Enjoy!

Mamma’s Meatball Parmesan Sliders

Prep Time: 20 minutes
Start to Finish: 50 minutes
12 servings

Ingredients:

  • 1 pound ground chuck
  • Salt and freshly ground pepper to taste
  • 2 large eggs
  • 1 cup Progresso® Italian style panko crispy bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 3 cloves garlic, very finely chopped
  • 2 tablespoons finely chopped fresh parsley or 1 tablespoon dried
  • 5 tablespoons olive or vegetable oil, for frying
  • 4 cups marinara sauce (I use homemade but you can use store bought if you have to)
  • 12 slices of mozzarella cheese
  • 12 mini slider buns
  • Fresh basil as garnish (optional)

 Directions:

Add the ground chuck to a medium sized bowl and sprinkle well with salt and pepper. Add the eggs, breadcrumbs, Parmesan cheese, chopped garlic, and parsley. Mix lightly to combine.

Roll meat into 12 balls about 2 inches wide.

On stove top heat oil in a 3.5 quart sauté pan or Dutch oven, over medium-high heat. When oil is hot, brown the meatballs on both sides for about 2 minutes or until golden.

Add marinara sauce to the pan and bring to a low simmer for about 30 minutes. Turn off heat and cover until ready to serve.

When ready to serve add one meatball to a slider bun and top with mozzarella cheese and a basil leaf (if using) and serve.

Cooking Tips:

Ground pork can be used in place of the chuck or for a lighter version you can use ground turkey or chicken.

If you double the recipe you can brown the meatballs in batches and then add them back to the pan with only 6 or 7 cups of marinara sauce.

 

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Carl Tyska says:

Sugar, novice cook here. Did the cheese slice just naturally melt or did you have to put it in the slider in the oven for a couple of minutes?

Thanks.

Sugar says:

Great question. If the meatballs are hot than the cheese will just melt. Have fun and enjoy!

Pam Lemos says:

Made the chicken parmesean the other night and it was a hit! Making the meatball sliders tonight and can’t wait to taste!

Thanks for the easy tasty receipes!

Sugar says:

Yum! Wish I was coming over for dinner. Enjoy!

Marie says:

Great recipe! Felt like it only took 20 min total. I made these vegetarian style with Morning Star ground beef and they came out great! A few changes I would recommend when doing it vegetarian:

1) only 1/2 c of bread crumbs
2) don’t add any addtl salt – between the parm cheese, marinara sauce, and added salt – it was too salty. I would actually not use parm cheese next time either (also, I added a little cayenne for a kick!).
3) bake – don’t fry – frying tasted great, but burned the outside before the egg could cook through. Baked tasted great – about 15 min at 425
4

Sugar says:

Marie,

Thanks so much for your feedback and all of your tips. Yum!

Maureen says:

Not much game watching in Australia but I could eat these sliders without a reason any day of the week! They look so good on that plate!

Sugar says:

Maureen,

So true these are good any day of the week. :)

Thanks so much for your feedback. :)

Lexie says:

Yum a total hit in my house. For the buns, I used my homemade Kaiser Rolls.
it put the recipe over the top. I don’t watch the Superbowl either, I do watch the
Puppy Bowl, seriously cute and makes me giggle.

For breads I use Peter Rhineharts recipes from the Bread Baker’s Apprentice. The Cinnamon raisin Bread never lasts
in my house.

Cytryna says:

I am sure those are as cute as delicious! Great idea :)
Best prom Poland ;)
Cytryna

Sugar says:

Thanks for the feedback. I do hope you try them.

Sugar :)

Cytryna says:

Definitely! I was thinking to use small ciabbatas.
BTW do you have some good recipe for focaccia? I was trying to bake one last Saturday, was quite tasty, but still looking for the prefect recipe ;)

Best!
Ola

Sugar says:

I don’t have my own recipe. My aunt Jeanie was always the bread maker in the family. I will have to ask her.
Sugar

Redds says:

Wow what a great idea. I don’t watch sports but this will be a dinner one night, Thanks

Sugar says:

I know I don’t care much about the game but I made these a few weeks ago and my family went crazy over them.

Enjoy!

Sugar