Super Easy Stuffed Meatball Sliders

Sliders I have a house full of very happy meatball eaters. Often our go-to dinner is this same recipe but with sausage also cooked alongside the meatballs in the sauce and poured over pasta. Often my problem when I make this dish is picking, picking and more picking. I absolutely force myself to freeze the leftovers right away to prevent myself from eating triple portions. One of the goals in this blog is to create some great quick meals for the family. I realize that all of you are crazy busy between work, kids, chores and maybe having a bit of a life! When you get home from work after rushing all day the last thing you want is to get into a recipe with 10 steps and a zillion obscure ingredients. This recipe can be made quickly at night and reheated or if you’re pretty quick in the kitchen it can definitely be started and eaten within an hour.


Sliders 1 In the recipe you’ll see anchovies among the ingredients. DON”T SKIP IT!! I truthfully still don’t like anchovies…well at least not to eat as it is right out of a jar…salty and pretty fishy to be honest…BUT…when you add it to a tomato based sauce it really doesn’t have any of those same qualities. It makes the sauce deeper and richer and can take a sauce that often needs slow cooking to something prepared quickly with slow cooked flavour.

There are definitely a lot of ways to make tomato sauce, and this isn’t the most typical by throwing it all in the blender before cooking it, but it works really well!!


Super Easy |Stuffed Meatball Sliders
Serves 8
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  1. For Meatballs
  2. 1/2 pound ground beef
  3. 1/2 pound ground pork
  4. 1/2 pound ground veal
  5. 1/2 cup Italian seasoned breadcrumbs
  6. 1 tablespoon dried oregano
  7. 1 teaspoon cumin
  8. 1 large egg
  9. 1 large egg yolk
  10. 1/4 cup plus 2 tablespoons chopped fresh parsley
  11. 1 teaspoon salt
  12. 1/2 teaspoon ground black pepper
  13. ½ teaspoon chili flakes
  14. 2 tablespoons ketchup
  15. 2 tablespoons yellow mustard
  16. 1 garlic clove crushed
  17. 4 original babybel balls cut into quarters
  18. For tomato sauce
  19. 3 tablespoons olive oil
  20. 1 cup chopped onion
  21. 2 garlic cloves, chopped
  22. 1 anchovy fillet in oil
  23. 1teaspoon cumin
  24. 1 tablespoon dried oregano
  25. 1 teaspoon salt
  26. ½ teaspoon chili flakes (optional)
  27. 1 28-ounce can whole peeled tomatoes
  28. 1 can tomato paste
  29. 1 cup passata (tomato puree)
  30. Arugula leaves
  31. 16 small soft rolls, split horizontally
  1. Mix the first 15 ingredients together and then roll into 1 inch balls. Pace one piece of cheese I the center of each meatball and seal around it.
  2. Puree all ingredients for sauce in processor until almost smooth. Pour into a 4 quart pot and bring to a rolling boil. Lower the sauce to a simmer. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill. Reheat when ready to use.
  3. Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce. Cover with tops of rolls.
Nancy's Cravings


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