For an extra layer of flavor, try adding a pinch of red pepper flakes to the garlic butter. If you don't have fontina cheese, mozzarella or provolone make excellent substitutes. Feel free to adjust the amount of cayenne pepper to suit your spice preference.
Meatball-Stuffed Garlic Bread Sliders
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PREP TIME25 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 10 mins
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SERVING18 People
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VIEWS103
Elevate your slider game with these irresistibly delicious Meatball-Stuffed Garlic Bread Sliders! Tender, savory meatballs nestled within pillowy soft garlic bread, smothered in a vibrant tomato sauce and melted cheeses – a guaranteed crowd-pleaser for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol78 mg
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Fiber3 g
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Protein21 g
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Saturated Fat8 g
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Sodium654 mg
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Sugar2 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C).
02
StepHeat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
03
StepPlace beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
04
StepBake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
05
StepMelt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
06
StepLine a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
07
StepBake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
08
StepContinue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.
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Jewel Gutkowski
May 17, 2025I added a little bit of Italian seasoning to the meatball mixture, and it gave them a great flavor.
Lily Bashirian
May 6, 2025I used pre-made meatballs to save time, and they still turned out delicious!
Jan Klein
Mar 29, 2025These were a huge hit at my Super Bowl party! Everyone loved the unique presentation.
Gregory Breitenberg
Mar 25, 2025The top-stuffing method is genius! No more messy slider sandwiches.
Ardella Bogisich
Nov 27, 2024Next time, I'm going to try using different types of cheese for a variety of flavors.
Amely Dickinson
Sep 26, 2024I found that using a melon baller to scoop the meatballs made it easier and more consistent.
Alexander Gutmann
Sep 23, 2024The garlic butter is amazing! I'll definitely be using that on other things.
Marcelina Miller
Aug 30, 2024My kids devoured these! A new family favorite.