Homemade Meatball Sliders

I have been trying to add approximately 4 new recipes to my monthly menu. One for this month was meatball sliders. The hubby and I saw some featured on the food network (go figure) and both agreed that we should try them. So glad we did. This will definitely be going in our arsenal of meals.

Sometimes I make meatballs ahead of time to freeze for spaghetti night. So, I decided to take that same recipe and alter it slightly. Here ya go… enjoy!

What ya workin’ with:

  • 2 lbs. lean ground beef (or turkey)
  • 2 eggs
  • 3 Tbsp. water
  • 2 cups bread crumbs
  • 1 cup shredded mozzarella cheese
  • 1 package Lipton’s Beefy Onion Soup mix (or 1/2 cup minced onion-both are optional)
  • 1 tsp. salt
  • 1/4 tsp. pepper

The Work:

This makes approximately 25-26 meatballs.

Preheat oven to 350 degrees. In large bowl combine eggs, water, bread crumbs, onion soup mix, cheese, salt and pepper and combine. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1.5″ in diameter, I use an ice cream scoop, and place on a broiler pan (cover it with foil first for easy clean-up!). Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center.
Remove meatballs from pan and place into sauce pan with your favorite spaghetti sauce. I prefer the Classico brand (it is tasty and comes in a mason jar that can be used for crafting or drinking from afterwards). Cook on low/medium until flavors have blended. I usually sprinkle some parmesan cheese and/or more mozzarella at this point.
For your bread:
I like to use pre-sliced Submarine Sandwich bread cut into halves. I brush the bottom and top both with a light coat of butter and sprinkle parmesan lightly onto top half. Toast on 350 degrees for 4-6 minutes.
Now you are ready to put ’em together and enjoy!
Sorry no fancy green pesto kinda sauce for this family. If ya like that stuff, you are on your own there, Buddy.
I like to cook the meatballs ahead of time and freeze them in portions that we eat. (Approx a dozen in each bag) If you choose to do this, on the day you are having this meal, just simply pull the meatballs from your fridge to thaw an hour or so before you cook. Before adding the sauce, I cooked them for about 8 minutes in the sauce pan by themselves to get them started.
This makes for a quick, easy and delicious meal that is sure to please many!
(sorry no picture..Will definately get one and update the next time we have them!)
Let me know what you think! Do you have a favorite quick and easy meal?
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One thought on “Homemade Meatball Sliders

  1. I love this and would have enjoyed reading it even if you aren’t my grand-daughter….I love the everyday “down yonder” way you said it all…..am thinking ( know not always a good thing) you should do a cookbook, and do it in the way you did this…”mush with hands” never seen that in a cookbook before….used jarred sauce “it can be drank from or used for crafty things later”
    you can bet I have never seen that either…..just saying love ~love ~loved reading it…and keep up with the family story too. Love U, ME maw maw

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