These mini sandwiches are packed with juicy meatballs and melted provolone, making them perfect for any gathering or quick meal. They’re easy to make and sure to satisfy everyone’s craving for something delicious and comforting.
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In a large bowl, mix together the ground meats, egg, Romano cheese, parsley, garlic, salt, and pepper. Stir in the breadcrumbs, then slowly add water a little at a time until the mixture feels moist but holds together well. Shape the mixture into patties about 2 ounces each, then pop them in the fridge to chill while you get everything else ready.
When you’re ready to cook, heat a grill or grill pan over medium heat and lightly oil it. Cook the patties thoroughly on both sides. Once they're almost done, place half a slice of provolone cheese on each patty and let it melt for about a minute.
While the cheese is melting, toast the buns cut side down on the grill until they’re golden and slightly crispy. To serve, pile each slider with a couple of tablespoons of grilled onions and sun-dried tomatoes. Enjoy!
- Use fresh breadcrumbs for softer meatballs.
- Don’t overmix the meat to keep the meatballs tender.
- Toast the slider buns lightly for added texture and flavor.
These sliders are packed with juicy, flavorful meatballs and melted provolone cheese. They offer a fun twist on classic sandwiches and are perfect for parties or casual dinners. The combination of savory meat and gooey cheese is always a crowd-pleaser.
Serve these sliders with crispy fries or a fresh green salad. Adding a side of pickles or spicy mustard can bring extra zing. They also go well with a cold soda or your favorite craft beer.
Store leftover meatballs and buns separately in airtight containers. Meatballs can be refrigerated for up to 3 days or frozen for longer storage. Reheat gently in the oven or microwave before assembling the sliders.
