Print

The Best Game Day Mini Meatball Sliders for Two

game day mini meatball sliders for two - featured image
Print Recipe

Perfectly portioned mini meatball sliders for two, featuring juicy homemade meatballs, a tangy-sweet sauce, and melty cheese on toasted buns. Ready in under 30 minutes, these sliders are the ultimate game day treat without the waste.

Ingredients

Scale
  • 1/2 pound ground beef (80/20 blend)
  • 1/4 cup plain breadcrumbs (Panko preferred)
  • 2 tablespoons milk (whole or 2%)
  • 1 small egg, lightly beaten
  • 1 clove garlic, minced
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar (packed)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • 4 slider buns (brioche preferred)
  • 2 slices provolone or mozzarella cheese, halved
  • Butter for toasting the buns

Instructions

  1. Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Let sit for about 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
  2. Mix the meatball ingredients: To the panade, add the ground beef, beaten egg, minced garlic, Parmesan cheese, Worcestershire sauce, salt, pepper, and parsley if using. Use your hands to gently mix everything together until just combined, about 30 seconds. Do not overmix.
  3. Form the meatballs: Divide the mixture into 8 equal portions. Roll each portion into a ball about 1 inch in diameter. Place on a plate or cutting board.
  4. Preheat your skillet: Place a cast iron skillet or heavy-bottomed frying pan over medium-high heat and add a drizzle of olive oil. Let it get hot until the oil shimmers.
  5. Sear the meatballs: Carefully place the meatballs in the skillet without overcrowding. Cook for 2-3 minutes per side, turning gently with tongs, until all sides are browned (total about 6-8 minutes).
  6. Make the sauce: While the meatballs sear, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and cayenne (if using) in a small saucepan. Whisk together and bring to a simmer over medium heat. Reduce heat to low and let simmer gently.
  7. Simmer the meatballs in the sauce: Transfer the browned meatballs to the saucepan with the sauce. Gently stir to coat. Let simmer for 5-7 minutes, turning occasionally, until cooked through (internal temperature 160°F) and sauce has thickened slightly.
  8. Toast the buns: Wipe out the skillet with a paper towel. Return to medium heat and add a pat of butter. Once melted, place slider buns cut-side down in the skillet. Toast for 1-2 minutes until golden brown and crispy.
  9. Assemble the sliders: Place bottom halves of toasted buns on a plate. Place 2 meatballs on each bottom bun. Spoon extra sauce over meatballs. Top each with a half slice of cheese. Place top bun on and press down gently.
  10. Serve immediately: Enjoy while buns are crispy and cheese is melty. Serve with extra napkins.

Notes

Don’t skip the panade—it keeps meatballs tender. Use a light hand when mixing to avoid tough meatballs. Toast buns right before serving to prevent sogginess. For a gluten-free option, use gluten-free breadcrumbs and buns. For a spicy kick, add red pepper flakes or extra cayenne.

Nutrition

Keywords: mini meatball sliders, game day sliders, sliders for two, homemade meatballs, easy slider recipe, small batch sliders

Find it online: https://flurpchef.com/the-best-game-day-mini-meatball-sliders-for-two/