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Marcangelo Mini Meatball Sliders

Ready in 30 min


  • 1 tsp olive oil

  • 12 Marcangelo Italian Style Pork Meatballs

  • ½ cup marinara sauce

  • 12 mini brioche buns, split

  • ¼ cup garlic butter or basil pesto                       

  • 6 slices mozzarella or provolone, halved

  • 2 tbsp. fresh parsley, roughly chopped

Cooking Instructions

  1. Preheat the oven to 350°F.

  2. Heat the olive oil in a large non-stick skillet over medium heat. Cook the Italian Style Pork Meatballs for about 4 to 5 minutes, turning occasionally, until evenly browned and cooked through. Reduce the heat to low, add the marinara sauce and cook for 2 to 3 minutes stirring until meatballs are well coated and the sauce is hot. Keep warm.

  3. To toast the buns, place the mini brioche slider buns cut side up on a small baking sheet. Spread the top and bottom bun with soft garlic butter or basil pesto. Drape each bottom bun with a half slice of cheese. Bake for 5 to 7 minutes until toasty and cheese is melted.

  4. To assemble the mini meatball sliders, nestle one meatball onto each bun and top with a spoonful of marinara and a garnish of fresh chopped parsley. Replace the top bun and enjoy!


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