Making food for a crowd can be hectic, especially when you’ve got palates and people of all ages and tastes. One of our go-to recipes for kids and adults alike is this mini meatball sliders recipe, adapted from an Italian meatloaf recipe our family has grown to love.
In our house, we make it with ground turkey, instead of beef, for a healthier, lower fat version. Stuff these mini meatball sliders with mozzarella, smoked provolone, and even a bit of spinach if you like. Short on time? These mini meatballs also hold up great in a crock pot for easy, game day serving!
Mozzarella Stuffed Turkey Mini Meatball Sliders
by Cassandra Rosen
Makes approximately 24 meatballs
- 2 pounds ground turkey, lean
- 6 oz of mozzarella, cut into small cubes
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 3/4 cup dry panko breadcrumbs
- 1/2 cup grated parmesan
- 1 tsp dried oregano
- 3/4 teaspoon sea salt, divided
- 1/2 teaspoon fresh cracked pepper
- 2 tablespoons Worcestershire sauce
- 1/3 cup low-sodium chicken broth
- 3 tablespoons marinara or cabernet ketchup
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- crusty dinner rolls
- smoked provolone cheese slices, quartered
- basil leaves
Preheat oven or grill to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, half of the salt and pepper; cook 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon of the marinara or ketchup; transfer mixture to a large bowl, and cool.
Add turkey, panko, beaten eggs, and remaining sea salt black pepper to mixture, and mix well. (it will be very moist, that’s ok)
Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Roll into balls, about a large tablespoon size, or so. Place one piece of mozzarella in the center, and reroll into a ball. Brush meatballs evenly with remaining ketchup or marinara. Bake or grill for 15 minutes, or until thermometer inserted into center registers 170°.
Serve with a thin, quarter slice of cheese and a basil leaf on dinner rolls, or in mini sub rolls with additional parmesan cheese.