Mini Meatball Parms

They may be mini, but they're a major crowd pleaser.


  • 1 lb. ground beef
  • 1 c. freshly grated Parmesan, divided
  • 1/2 c. bread crumbs
  • 2 cloves garlic, minced
  • 1 Egg, lightly beaten
  • 2 tbsp. chopped parsley (plus more for garnish)
  • kosher salt
  • Freshly ground black pepper
  • 12 Slider buns
  • extra-virgin olive oil
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 2 c. shredded mozzarella
  • 2 c. marinara
  • Chopped fresh parsley, for garnish


  1. Preheat oven to 400°. Place slider buns in a small baking pan. Using a paring knife, cut wells out of slider buns.
  2. Brush the insides of the bread with olive oil, then sprinkle Italian seasoning and garlic powder into each well. Bake until the bread starts to turn golden, about 10 minutes.
  3. Meanwhile, make meatballs: In a large bowl, combine ground beef, ½ cup Parmesan, breadcrumbs, garlic, egg, and parsley. Season with salt and pepper then mix with a wooden spoon until just combined. Roll into golf ball-sized balls.
  4. In a large skillet over medium-high heat, pour enough olive oil to coat the bottom of the pan. When the oil is hot, add meatballs in a single layer and sear on all sides, until a nice crust forms, about 2 minutes per side. Pour marinara around the meatballs and reduce heat to medium. Cover skillet with a tight-fitting lid and simmer until the meatballs are mostly cooked through, about 10 minutes.
  5. Spoon a meatball into each slider bun. Sprinkle all over with mozzarella and Parmesan, and bake until the cheese is melted, about about 10 minutes more.
  6. Garnish with parsley and serve warm. Enjoy!


source delish

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