Cheesy Chicken Meatball Sliders

INGREDIENTS:

FOR THE CHICKEN MEATBALLS:

• 1 lb ground chicken
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil
• 1 tbsp Botticelli Chef Select Cooking EVOO

FOR THE SLIDERS:

• 1 jar Botticelli Creamy Tomato & Basil Pasta Sauce
• 12 Hawaiian rolls
• 8 oz fresh mozzarella, sliced or shredded
• Fresh basil (optional)
• Parmesan for topping

FOR THE GARLIC BUTTER:

• 4 tbsp melted butter
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tbsp grated Parmesan
• 1 tbsp chopped parsley or basil

PREPARATION:

1. Preheat oven to 400°F. Mix all meatball ingredients and roll into 12–16 meatballs.
2. Brown the meatballs in olive oil for 2–3 minutes per side, then bake for 10–12 minutes until cooked through.
3. Warm the Botticelli Creamy Tomato & Basil Pasta Sauce and toss the cooked meatballs in the sauce.
4. Lower oven to 350°F. Slice the Hawaiian rolls in half and place the bottom half in a greased baking dish.
5. Layer with half the mozzarella, the sauced meatballs, a little extra sauce, the remaining mozzarella, and fresh basil (optional). Add the top buns.
6. Mix the garlic butter ingredients and brush over the tops.
7. Cover with foil and bake for 15 minutes. Remove the foil and bake another 5–8 minutes, until golden brown and the cheese is melted.
8. Top with extra Parmesan and basil, then serve warm.

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