Wednesday, January 2, 2019

Meatball-Stuffed Garlic Bread Sliders – A Hole Lot of Awesome

I’ve wanted to do a video for baked cheeseburger sliders for a while now, but I’ve also been craving a meatball sub, so long story short, this is what I ended up with, and they were amazing. Above and beyond some decent ingredients, the real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner.

I can’t explain exactly why, but there’s something very special about these, and they really were a lot of fun to eat. Maybe it ‘s the symmetry, or center of gravity, but they just feel right in your hand. I’m not sure who invented this technique, but I first saw it on a blog called, Cooking for Keeps, so they get the credit for now.

Like I mention in the video, this easy procedure would lend itself to all kinds of variations, and I expect to see some great ones shared on social media soon. We’re getting close to the Super Bowl, and like I said before, it’s not about who wins the trophy, but rather who wins the snack table, and if you show up with these, that will be you. So, I really do hope you give these meatballs-stuffed garlic bread sliders a try soon. Enjoy!


Ingredients for 18 Meatball-Stuffed Garlic Bread Sliders:
18 dinner rolls (I used Hawaiian rolls, but will try regular less-sweet ones next time)
3 tablespoons butter infused with 3 or 4 cloves of crushed or minced garlic
1 pound grass-fed beef
1 diced yellow onion and a few cloves of garlic sautéed until soft in olive oil
2 tablespoons freshly chopped parsley, plus more for garnish
1 large egg
1/4 cup plain breadcrumbs
1 cup grated fontina cheese, divided (big handful in the meatball mix, and the rest on top)
2 teaspoons kosher salt
freshly ground black pepper and cayenne to taste
2 cups prepared tomato sauce
freshly grated Parmigiano-Reggiano cheese for the top
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19 comments:

David Miller said...

I'm going to make this ASAP. Too bad I didn't have this recipe for the Winter Solstice party we just had. But this Saturday or Sunday!

Adrian Naeve said...

Chef John I love your Videos. Could you please do an authentic recipe for a Paella? and maybe clarify a stock to make a consommé?

Nick said...

Looks like a great option for a super bowl party!

kinjun ranger said...

Thank you CJ. You really do rock it for us and I hope you're making a fortune because I have been watching you for years and years and years.

Kelsey De los Santos said...

Loved the recipe, Chef John! It was easy to put together as a weeknight meal for my young kids and they gobbled them up. Next time, I’ll probably cut back the salt by about half, but it’s definitely going to become a staple in our house.

Lief said...

Please make a Swedish Smorgastarta (https://en.wikipedia.org/wiki/Sm%C3%B6rg%C3%A5st%C3%A5rta)!

Unknown said...

Hey, Chef John. Awesome recipe! If I'm to make this, I may have to find a substitution for the rolls as I don't recall seeing anything like them here in Australia (10-15 small (Hawaiian or any type) rolls joined together). I do remember them from my time visiting the US, though. I also wanted to double check the quantity of salt, as your recipe states 2tsp but I know you normally recommend 1tsp per pound? Thanks, and Happy New Year! :)

Novella Gilbert said...

This looks like it would be perfect to serve while watching the Super Bowl.

Unknown said...

Hello Chef John. These sound awrsome, I plan to make these tonight when we have friends coming over. Would you consider making babka? Thanks!

Nancy Clancy said...

My grandson just got the keys to his first new house so I'm taking a tray of this wonderful looking treat for the volunteer helpers. I know they will love it. I may add a small cube of mozza in the middle of each meaatball. Thank you in advance from Canada.

Cody said...

I’m going to make this for my Golden Globes party tomorrow and label it as “The Marvelous Mrs. Meatballs”

David Miller said...

I just made these and they were fatastic. Two changes I made: I used dinner roles and motserella cheese. Seriously, how can sliders be this good?

Andy Zwright said...

Help. Want to make for super bowl party. How much does everyone think can be make ahead of time. My concern is if I assemble to early and do the final oven work at the hosts house, the bread will be soggy. So maybe make the meatball ahead and do everything up to but not including putting sauce in thr rolls until I get to thr party?

Andy Zwright said...

Help. Want to make for super bowl party. How much does everyone think can be make ahead of time. My concern is if I assemble to early and do the final oven work at the hosts house, the bread will be soggy. So maybe make the meatball ahead and do everything up to but not including putting sauce in thr rolls until I get to the pary?

Unknown said...

Dear Chef John, thank you for all the amazing recipes !
I am experimenting with making pizza on a pan, since I have no oven at home. Could you please help me with an oven-free pizza recipe ?

George Roberts said...

They look great cant wait to try them

Varun Shah said...

It looks very tasty. I will definitely going to cook at home

paul the slave said...

Unbelievably delicious Chef John! I made this for my family and everyone loved it! Thanks for all you do and please keep them coming! Next? Garlic breadcrumb chicken!! :)

eocm 4752 said...

Thank you for another awesome recipe, I will certainly try this. If I ever do decide to make this in a pinch with pre made meatballs (they usually come frozen) would I need to thaw them first? Or would they bake okay straight from the bag? Thank you.