There is something fun about serving small portions. I have always loved sliders and I especially love these meatball sliders. We are having a block party in a few weeks and I will be whipping up these sliders for everyone.
You can make the meatballs well in advance and refrigerate them for up to four days in advance or freeze them up to three months. Defrost them the night before you need them and pick up the directions right at the reheating part. Just make sure that the meatballs are heated all the way through before adding the cheese.
If you can’t find small bread rolls in your local store, just do what my favorite barbecue place does for their gluten free sliders. Take regular size gluten free buns, and using a cup or a round cookie cutter, cut the size buns that you need. It’s the perfect solution.
These meatballs are delicious, I like them better than the meatballs that I used to make before we were gluten free. When you add the water to the meat mixture, add just enough so that when you touch the meat, it is a little tacky. You do not want the meat so wet that it falls apart.
The flavor of these sliders is just amazing. I would strongly suggest making a double batch of meatballs and freezing them, so you always have them on hand.
For more delicious gluten free recipes, please visit our recipe page.
| Prep Time | 20 minutes |
| Cook Time | 25 minutes, then 15 minutes |
| Servings |
sliders
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- 2 lbs meatloaf mix equal parts ground beef, ground pork and ground veal
- 2 tsp garlic minced
- 2 eggs large, room temperature
- 1 cup Romano cheese freshly grated
- 1 1/2 Tbsp flat Italian parsley finely chopped
- salt and pepper to taste
- 2 cups gluten free matzo crackers I use Yehuda, but any brand will work. If you can not find gluten free matzo, use plain gluten free crackers
- 1-1 1/2 cup water lukewarm
- 1 32 oz marinara sauce gluten free
- 16 oz mozzarella cheese soft
- 6 oz basil pesto gluten free, may substitute other pesto if desired
- 16 soft bread rolls small, gluten free - I use BFree
Ingredients
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- Preheat oven to 400°.
- Break up matzo crackers into a food processor and process into fine crumbs. If not using a processor, place crackers in a large plastic bag and with a rolling pin, crush crackers into fine crumbs.
- Place meat in a large bowl.
- Add garlic, eggs, cheese, parsley, salt and pepper.
- Gently mix until incorporated.
- Add matzo cracker crumbs to the bowl and gently mix until incorporated.
- 1/4 cup at a time, add water to the meat mixture, gently mixing after each addition. Continue adding 1/4 cup of water to the meat mixture until it is moist, but still holds each shape.
- Shape into 1 1/2" - 2" meatballs.
- Place meatballs in a 9x13" pan that has been lightly sprayed with cooking spray. Bake at 400° for 25 minutes, turning as needed, to brown on all sides.
- Remove meatballs from the oven. Reduce heat to 300°.
This Meatball Slider recipe is gluten free.
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