Sliders may be small, but they’re huge profit builders. These mini meatball burgers are ideal as an appetizer or a main course. As popular with kids as they are with adults, they’re a versatile addition to your menu and the meatballs can even be used as a pizza topping or with pasta!
11/2 lb. Lean ground pork
11/2 lb. 80% Lean ground beef
11/2 lb. Grande Ricotta Cheese
5 oz. (1 cup) Finely chopped onion
3 Fresh large eggs
3 oz. (3/4 cup) Plain dry bread crumbs
.3 oz. (1/3 cup) Fresh Italian parsley, chopped
2 tsp. Dried oregano
2 tsp. Salt
1/2 tsp. Crushed red pepper flakes
1/2 tsp. Fennel seed, ground (optional)
60 Slider buns
2 lb. 4 oz. Marinara sauce
60 slices (0.33 oz. each) Grande Mozzarella or Mozzarella Blends
In large bowl, mix all Meatball ingredients until combined. Shape into 11/2 oz. balls. Place on greased sheet pan. Bake at 500°F for 15 to 25 minutes or until internal temperature reaches 165°F or higher. Hold for service at 135°F.
For each slider, slice bun horizontally in half. Place 1 baked meatball on cut side of bottom bun. Top with 1 tbsp. marinara sauce and cheese. Cook 1 to 2 minutes or until cheese begins to melt. If desired, top with a few arugula leaves. Add top bun. Serve with additional marinara sauce, if desired.
The Ricotta Meatballs make a great all-purpose menu addition. Use them in pasta, as a pizza topping, or in Grinder Sandwiches.