These juicy meatball sliders are packed with gooey provolone cheese that melts perfectly inside each bite. They’re a delicious and easy crowd-pleaser, perfect for game days or casual get-togethers.
Start by mixing the ground meats with the egg, Romano cheese, parsley, garlic, salt, and pepper in a large bowl. Stir in the breadcrumbs, then slowly add water a little at a time until the mixture feels moist but still holds together. Shape the mixture into patties, about 2 ounces each, and pop them in the fridge to chill while you get everything else ready.
Heat up your grill or a grill pan over medium heat and lightly oil it. Cook the patties thoroughly on both sides. When they’re almost done, place half a slice of cheese on each patty and let it melt for about a minute. While the cheese is melting, toast the slider buns cut side down on the grill until they’re nice and crisp.
To assemble, pile each cheeseburger with a couple of tablespoons of grilled onions and sun-dried tomatoes. Serve them up warm and enjoy!
- Use fresh breadcrumbs for a lighter texture in the meatballs.
- Make a small test meatball first to check seasoning before shaping the rest.
- Cook the meatballs evenly by turning them gently in the pan or oven.
These sliders combine juicy, flavorful meatballs with melty provolone cheese, creating a perfect bite every time. They are easy to make and great for sharing at parties or family dinners. The blend of savory meat and gooey cheese is sure to satisfy everyone.
Serve these sliders warm with a side of crispy fries or a fresh green salad. They also pair well with a tangy marinara sauce or a dollop of garlic aioli for extra flavor. Perfect as a fun appetizer or a casual main dish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cheese melted and the meatballs juicy. For longer storage, freeze the meatballs separately and assemble sliders just before serving.
