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
INGREDIENTS
- 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
METHOD
- 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!
The debut cookbook for beginner home cooks (and electronic music fans) from Marshmello, one of today's hottest musicians and one of the world's largest social media stars
Filo is such a versatile pastry. No matter how you put this together, the results are always fun.
There is something so satisfying about a good old-fashioned vegetarian samosa.
If you thought pancakes aren’t a high-protein breakfast option, think again.
If you have a bottle of vodka, a tube of tomato purée (tomato paste) and some cream, you’re very close to creating a plate of pasta akin to pure bliss.
The original Sachertorte recipe is still a secret today. But there are lots of recipes based on the original, including this one.
Barbecue beef and bacon burger might just be the best use of alliteration in the English language – it rolls perfectly off the tongue the same way this burger will roll right past yours.
I once supervised and helped to cook this tart for 150 people in a woolshed in country Victoria, where it was served with the most sensational farm cream.
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby.
