Ricotta Meatball Sliders

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

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

6 oz. Baby arugula or spinach leaves (optional)


Ricotta Meatball Sliders
Yield: 60 meatballs, 60 sliders (20 servings of 3 sliders each)
  1. 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.
  2. 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.