INGREDIENTS:
Meatballs:
- 3/4 cup panko breadcrumbs
- 1/3 cup whole milk
- 2 lb. 80/20 ground beef
- 2 tbsp. fresh parsley, minced
- 2 eggs
- 1/3 cup freshly grated parmesan
- 2 tsp. sea salt
- 1 tsp. black pepper
- 1/2 tsp onion powder
- 1/2 tsp. garlic powder
Sliders:
- 1 jar Botticelli Roasted Garlic Pasta Sauce
- 20 crusty dinner rolls
- 2 cups freshly shredded mozzarella cheese
- 1/4 cup freshly shredded parmesan
- Fresh basil
- 2 tbsp. salted butter, melted
- 1 tsp. fresh garlic, minced
- 1 tsp. garlic powder
- 1 tbsp. fresh parsley, minced
PREPARATION:
- In a large bowl, mix everything together for the meatballs until just combined. Do not over mix, this will cause the meatballs to be tough. Portion into 20 meatballs, place on a parchment lined sheet pan and flatten slightly.
- Bake at 350F for 15 minutes or until the internal temperature reaches 165F.
- While the meatballs are baking, bring the Roasted Garlic Sauce to a simmer.
- Remove from heat and toss in the meatballs.
- Mix the melted butter, fresh garlic, garlic powder and fresh parsley together in a small bowl. Slice the dinner rolls in half and place the bottoms on a sheet pan.
- Top each one with a saucy meatball and a generous amount of mozzarella and parmesan. Add on some fresh basil and the top bun. Brush each slider with the garlic butter. Cover with foil and bake for 15 minutes.
- Remove the foil and bake for an additional 5 minutes. Enjoy!