Cheesy Stuffed Meatball Sliders

10/14/2024

Prep Time: 40 Min
Cook Time: 1 Hour 10 Min (approx)

Yields: 8 Sliders

What You Need

8 x Brioche Slider Buns
For the Buns - 1/4 C EVOO, 2 cloves Garlic, crushed & minced, Pinch Pepper Flakes, Pinch Salt, 1 1/2 Tbsp, Fresh Parsley, chopped, 1/2 Tsp. Italian Seasoning
Grana Padano

SAUCE

MEATBALLS

I made an entire batch of sauce knowing I was utilizing it for other things in the week. If you don't have any plans for the remaining sauce, freeze it in an airtight container in the freezer for a couple of months.
Want to save time? Don't hesitate to grab your favourite store-bought brand of sauce and heat up only what you'll need reserving the remaining for a future use.
While your sauce is simmering, get the meatballs started ASAP. By the time the balls are done in the oven, the sauce will be blended and you can assemble.

SAUCE - Begin heating the EVOO, garlic, and pepper flakes in a large, deeper skillet set to just about medium. Once that starts sizzling, stir and let the garlic sizzle away for about a minute before adding the onion, carrot, celery, and a good pinch of both salt & pepper. Stir and let those veggies cook about 7 - 10 minutes. Reduce the heat slightly if needed to avoid any browning.
Drop the tomato paste in the center of the skillet and let it sizzle for about 30 seconds before stirring and letting everything continue to cook another minute. Pour in the wine and let that simmer away until reduced by about 2/3. Pour in the tomatoes, rinsing any tomatoes from the can and pouring that water in to the skillet as well. Mash up the tomatoes a bit in the skillet and wait for the skillet to start bubbling away. Season with the salt and drop in some fresh basil leaves. Reduce the heat to a simmer, cover, and cook 25 minutes.
When the sauce is completed, transfer it carefully to your vortex blender and add the cream. Run the HOT FOOD cycle until the sauce is creamy and blended. Return it to the skillet and leave on low until service. Taste and adjust salt if desired, I found I needed a finishing sprinkle myself.

MEATBALLS - Combine all of the ingredients for the meatballs in a mixing bowl and work together with your hands until combined. Take heaping 1 1/2 Tbsp. of the mixture and roll in to 8 meatballs. Take 1 Tbsp. of the shredded mozzarella and start pressing between your hands until it warms a bit, and then roll it in to a ball. Do this until you have 8 balls of mozzarella. Cup a meatball in one hand and use your fingers to create a well in the center of the ball. Nestle the mozz ball in the meatball and form around it. Roll the meatball again until sealed and continue until all of the meatballs are stuffed.
Preheat your oven to 425 F. Place the meatballs on a parchment lined baking sheet sprayed with cooking spray. Once preheated, bake the meatballs for 10 minutes, flip, and continue another 7 - 8 minutes.

ASSEMBLY - Reduce the oven temperature to 350 F. Spray the inside of a baking dish large enough to accommodate the sliders with cooking spray. Slice open the buns and place the bottoms of the buns in the baking dish. Spoon some sauce on to the buns followed by placing your stuffed meatballs on top. Spoon more sauce over the meatballs before nestling the tops on. Whisk together the EVOO, parsley, garlic, pepper flakes, and salt. Brush this over the tops of the buns making sure to pick up some of the herbs / garlic. Once they're brushed & glossy, place the dish in the oven and bake uncovered for 12 - 15 minutes until golden on top. Carefully remove and set on to a wire rack for 5 + minutes until you serve them up. Grate some grana padano over the sliders as they sit.
Carefully remove the sliders from the dish and serve them up! You can serve with additional sauce for dunking if desired. Enjoy these cheesy stuffed sliders!