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Italian Meatball SlidersItalian Meatball Sliders
Italian Meatball Sliders
Italian Meatball Sliders
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Recipe - Dearborn Market
ItalianMeatballSliders.jpg
Italian Meatball Sliders
Prep Time15 Minutes
Servings12
Cook Time30 Minutes
Calories405
Ingredients
1 (16-oz.) pkg. Carando® Abruzzese Italian Style Meatballs
1 tablespoon butter
1 tablespoon olive oil
1/4 cup finely diced sweet onion
1 teaspoon minced garlic
1 (15-oz.) can tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
3 tablespoons grated Parmesan cheese
1 French baguette, cut 24 thin diagonal slices
6 slices provolone or mozzarella cheese, cut into quarters
Fresh basil leaves, optional
Directions

1. Melt butter with olive oil in medium saucepan over medium heat. Add onion and garlic; sauté until onion is very tender and golden brown.

 

2. Stir in tomato sauce, oregano and thyme. Simmer until thickens, stirring occasionally, about 20 minutes. Stir in Parmesan.

 

3. Smash meatballs slightly with hands to about 1/2-inch thick. Cook in large skillet over medium heat until internal temperature reaches at least 165ºF. and no longer pink.

 

4. Arrange baguette slices on baking sheet. Place under broiler to toast. Flip slices over and repeat.

 

5. Place 1 piece of cheese on 12 baguette slices. Top with large spoonful of marinara sauce, basil leaf if desired, meatball slider and another piece of cheese. Place under broiler to melt cheese. Place second slice on top and serve.

 

Nutritional Information

  • 16.6 g Total Fat
  • 6.7 g Saturated Fat
  • 0.3 g Trans Fat
  • 38 mg Cholesterol
  • 925 mg Sodium
  • 47 g Total Carbohydrates
  • 3 g Dietary Fiber
  • 6 g Sugars
  • 18 g Protein

15 minutes
Prep Time
30 minutes
Cook Time
12
Servings
405
Calories

Shop Ingredients

Makes 12 servings
1 (16-oz.) pkg. Carando® Abruzzese Italian Style Meatballs
World Class Kitchens Meatballs, 12 oz
World Class Kitchens Meatballs, 12 oz
$8.99$0.75/oz
1 tablespoon butter
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
1 tablespoon olive oil
Colavita The Essential Olive Oil, 25.5 fl oz
Colavita The Essential Olive Oil, 25.5 fl oz
$19.49$0.76/fl oz
1/4 cup finely diced sweet onion
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$3.11 avg/ea$2.49/lb
1 teaspoon minced garlic
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
1 (15-oz.) can tomato sauce
Cento Sauce Italiano Tomato Sauce, 15 oz
Cento Sauce Italiano Tomato Sauce, 15 oz
$2.19$0.15/oz
1/4 teaspoon dried oregano
McCormick Oregano Leaves, 0.75 oz
McCormick Oregano Leaves, 0.75 oz
$3.39$4.52/oz
1/4 teaspoon dried thyme
McCormick Thyme Leaves, 0.75 oz
McCormick Thyme Leaves, 0.75 oz
$4.89$6.52/oz
3 tablespoons grated Parmesan cheese
Kraft Grated Parmesan Cheese, 8 oz
Kraft Grated Parmesan Cheese, 8 oz
$5.99$0.75/oz
1 French baguette, cut 24 thin diagonal slices
Not Available
6 slices provolone or mozzarella cheese, cut into quarters
Polly-O Whole Milk Mozzarella Cheese, 16 oz
Polly-O Whole Milk Mozzarella Cheese, 16 oz
$6.99$0.44/oz
Fresh basil leaves, optional
Formaggio Sliced Fresh Mozzarella Prosciutto, Fresh Basil Charcuterie Roll, 7 oz
Formaggio Sliced Fresh Mozzarella Prosciutto, Fresh Basil Charcuterie Roll, 7 oz
$8.49$1.21/oz

Nutritional Information

  • 16.6 g Total Fat
  • 6.7 g Saturated Fat
  • 0.3 g Trans Fat
  • 38 mg Cholesterol
  • 925 mg Sodium
  • 47 g Total Carbohydrates
  • 3 g Dietary Fiber
  • 6 g Sugars
  • 18 g Protein

Directions

1. Melt butter with olive oil in medium saucepan over medium heat. Add onion and garlic; sauté until onion is very tender and golden brown.

 

2. Stir in tomato sauce, oregano and thyme. Simmer until thickens, stirring occasionally, about 20 minutes. Stir in Parmesan.

 

3. Smash meatballs slightly with hands to about 1/2-inch thick. Cook in large skillet over medium heat until internal temperature reaches at least 165ºF. and no longer pink.

 

4. Arrange baguette slices on baking sheet. Place under broiler to toast. Flip slices over and repeat.

 

5. Place 1 piece of cheese on 12 baguette slices. Top with large spoonful of marinara sauce, basil leaf if desired, meatball slider and another piece of cheese. Place under broiler to melt cheese. Place second slice on top and serve.