Meatball-Stuffed Garlic Bread Sliders

Method

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.

3. 3

   Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.

4. 4

   Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.

5. 5

   Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.

6. 6

   Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.

7. 7

   Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.

8. 8

   Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

Nutrition

calories

400 kcal

fatContent

10 g

fiberContent

3 g

sugarContent

2 g

sodiumContent

654 mg

proteinContent

21 g

cholesterolContent

78 mg

carbohydrateContent

46 g

saturatedFatContent

8 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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