Feat. garlic buns.
These sliders are off the charts! The bread gets coated in butter and spices for a garlic knot flavor, then some gooey mozz and a saucy meatball get baked on top. It’s a flavor explosion in every bite!
Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 20 minutes
- Cooking spray
- 12 pull-apart dinner rolls
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ¼ cup (25g) grated Parmesan
- 1 pound (454g) ground beef or plant-based substitute
- 1 large egg, beaten
- ½ cup (50g) panko breadcrumbs
- 1 tablespoon Italian seasoning
- Kosher salt
- 1 large ball fresh mozzarella, roughly torn
- 2 cups (226g) shredded mozzarella
- 1½ cups (337g) marinara sauce
- Fresh basil
- Preheat the oven to 350°F (180°C) and lightly grease a baking sheet with cooking spray. Line another baking sheet with aluminum foil.
- Keeping the rolls attached, transfer to the greased baking sheet and carefully cut a hole into the top of each roll big enough to place in a golf-ball-sized meatball later on.
- To a small bowl, add the butter, garlic powder, onion powder, oregano, and red pepper flakes. Mix to combine. Brush the insides and tops of the rolls with the mixture, then sprinkle all over with the Parmesan.
- To a medium bowl, add the beef, egg, panko, Italian seasoning, and a big pinch of salt. Use clean hands to mix well and divide into 12 meatballs. Add a heaping tablespoon of fresh mozzarella to the center of each meatball, enclosing the cheese within the meat mixture to create a stuffed meatball. Transfer the meatballs to the lined baking sheet.
- Place in the oven and cook for 10 to 12 minutes.
- Using half of the shredded mozzarella, sprinkle each roll with cheese, then add a small spoonful of marinara sauce. Place a meatball into each hole (only the bottom of each meatball will sit in the hole), then top with more marinara sauce and the remaining mozzarella.
- Place in the oven for 6 to 8 minutes, until the mozzarella starts to brown and bubble. Top with fresh basil and serve up!
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