Makes up to 4-6 servingsReady in 1 hour
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
Preheat the oven to 350°F.
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.
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.
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!