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Savory Meatball Sub Sliders with Gooey Provolone Cheese

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These sliders feature tender meatballs baked to perfection, coated in savory marinara sauce, and topped with melty provolone cheese in soft toasted buns. Perfect for quick, comforting meals or crowd-pleasing gatherings.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend recommended)
  • ½ cup fresh breadcrumbs or panko
  • ¼ cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, finely chopped (or 1 tsp dried oregano)
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups marinara sauce
  • ½ tsp red pepper flakes (optional)
  • 12 slider buns or small hoagie rolls
  • 6 oz provolone cheese, sliced (two slices per slider)
  • Fresh basil leaves or chopped parsley for garnish (optional)
  • Butter or olive oil for toasting the buns

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, and pepper. Mix gently until just combined.
  3. Shape mixture into about 24 small meatballs, roughly 1-inch in diameter.
  4. Arrange meatballs on the baking sheet spaced apart. Bake for 15-18 minutes until browned and cooked through (internal temp 160°F). Flip halfway through baking.
  5. While meatballs bake, warm marinara sauce in a saucepan over medium heat. Stir in red pepper flakes if using. Remove from heat once heated through.
  6. Transfer baked meatballs to the sauce and coat gently. Let sit for 5 minutes to soak up flavor.
  7. Slice slider buns horizontally, keeping halves attached. Lightly butter the insides and toast on a skillet over medium heat until golden and crisp.
  8. Place 2 sauced meatballs on the bottom half of each bun, top with two slices of provolone cheese, then close the buns.
  9. Place assembled sliders on a baking sheet and broil for 2-3 minutes until cheese is melted and bubbly. Watch closely to avoid burning.
  10. Garnish with fresh basil or parsley if desired. Serve warm.

Notes

Avoid overmixing meatball mixture to keep meatballs tender. Space meatballs on baking sheet to ensure browning. Toast buns to prevent sogginess. Watch sliders closely under broiler to prevent cheese from burning. For gluten-free, use gluten-free breadcrumbs and buns; for dairy-free, use plant-based cheese alternatives.

Nutrition

Keywords: meatball sliders, savory sliders, provolone cheese, easy meatball recipe, game day food, party appetizers, quick dinner

Find it online: https://blairrecipes.com/savory-meatball-sub-sliders-recipe-easy-homemade-gooey-provolone-cheese/