Italian Meatball Sliders

Italian Meatball Sliders Recipe
Photo: Nigel Cox; Styling: Molly Findlay
Little burgers deliver big flavor as Italian Meatball Sliders show. Marinara sauce replaces the ketchup and basil serves as a sub for lettuce.


Serves 6 (serving size: 2 sliders)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 325
Fat 13.2 g
Satfat 5.9 g
Monofat 3 g
Polyfat 1.5 g
Protein 16.6 g
Carbohydrate 40.1 g
Fiber 2.1 g
Cholesterol 76 mg
Iron 1.1 mg
Sodium 595 mg
Calcium 12 mg


1/4 cup panko (Japanese breadcrumbs)
1 1/2 tablespoons minced fresh basil
1/2 teaspoon kosher salt
12 ounces ground sirloin
1 large egg
1 garlic clove, minced
12 water rolls, halved lengthwise
Cooking spray
4 ounces fresh mozzarella cheese, cut crosswise into 12 thin slices
1 cup lower-sodium marinara sauce (such as McCutcheon's)
12 fresh basil leaves (optional)


1. Preheat broiler to high.

2. Gently combine first 6 ingredients in a large bowl, being careful not to overmix. Divide beef mixture into 24 equal portions; gently shape each portion into a meatball (do not pack). Arrange rolls, cut sides up, on a heavy baking sheet; broil 30 seconds or until very lightly toasted. Remove roll tops from pan.

3. Arrange meatballs on a broiler pan coated with cooking spray; broil 3 minutes or until browned. Turn meatballs over; broil 2 minutes or until desired degree of doneness. Arrange 2 meatballs on bottom half of each roll; top each slider with 1 cheese slice. Broil 1 minute or until cheese melts.

4. Place marinara sauce in a microwave-safe dish; cover and microwave at HIGH for 1 1/2 minutes or until thoroughly heated, stirring once. Place two sliders on each of 6 plates; spoon about 1 1/2 tablespoons sauce over each sandwich. Top each slider with 1 basil leaf, if desired, and 1 bun top.


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