HOW TO MAKE CHEESY PULL-APART GARLIC BREAD MEATBALL SANDWICHES
Pull Apart Meatball Sliders are an entertaining method to prepare meatball subs for a large group of people. To create the ideal bite-sized snack, garlic bread slider buns were packed with cheese and meatballs.
When I was a kid, I really adored getting meatball subs. They are cheesy, and savory, and bring a smile to your face! During get-togethers, movie nights, holiday parties, and game day festivities, they tend to become very dirty, which is the one aspect of them that I dislike.
Pull-apart meatball sub-sliders have arrived. Imagine all of the delicious tastes of a traditional meatball sandwich, but in the shape of a small slider that you can devour in two or three bites… how fun is that? There is no need to be concerned about untidy substitutes. These are wonderful for a supper with the family or as an appetizer for a party that you are hosting shortly.
The fact that these pull-apart meatball sliders include meatballs that are particularly juicy and delicate is one of the tricks behind their success. When the slider buns are sliced to form the little hole, the bits of bread that are taken out are soaked in milk, and then they are put into the mixture that is made with ground beef and meatballs. This is the secret technique. The bread that has been soaked helps to maintain the meatballs’ tenderness and moisture.
THE INGREDIENTS LIST:
FOR THE SLIDERS, I USED:
12 slider buns or dinner rolls.
2 Tbsp.Of milk.
1 Cup.Of shredded mozzarella cheese.
2 Cups.Of marinara sauce.
THE MEATBALLS INGREDIENTS:
Lean ground beef; I used 500 grams.
1/4 Cup.Of grated Parmesan cheese.
1/2 medium onion – finely minced.
4 cloves garlic – minced.
2 Tsp.Of salt.
1.5 Tbsp.Of Italian seasoning.
THE GARLIC BUTTER INGREDIENTS:
1/4 Cup.Of butter – melted.
2 cloves garlic – minced.
2 Tbsp.Of parsley – minced.
FOR THE GARNISH:
1 Tbsp.Of minced parsley.
1 Tbsp.Of grated Parmesan cheese.
1 Tbsp.Of minced fresh basil.
PREPARE THE BUNS AS FOLLOWS:
Bring the temperature in the oven up to 350 degrees. Prepare a sheet pan or baking tray using parchment paper as the lining. After you have removed the slider buns from their packing, place them on the sheet pan.
Make a hole in the top of each slider bun by gently slicing it open with a knife about two-thirds of the way through the bun. Place the pieces of bread that you cut off to the side in the basin.
To make the garlic butter, you will need a small bowl, of melted butter, minced garlic, and minced parsley. Mix all of these ingredients together.
Make sure that the tops, sides, and sliced centers of the slider buns are equally covered with the garlic butter by brushing it on.
Put the baking sheet in the oven and bake it for five minutes, or until the toast is just faintly browned.
PREPARE THE MEATBALLS IN THE FOLLOWING WAY:
After cutting the bread into pieces, add two tablespoons of milk to the bowl and stir until the milk is uniformly distributed. Make the bread into little pieces by mashing it with a fork.
Put all of the meatball ingredients, including the bread that has been soaked, into a large bowl. To ensure a uniform distribution, mix well. Forming the meat into balls involves dividing the meat into 12 equal halves.
Bring the temperature in the oven up to 400 degrees. To ensure that the meatballs are well cooked, bake them for 20 to 25 minutes on a baking sheet coated with parchment paper.
After the meatballs have finished cooking, place them in a big bowl and cover them with the marinara sauce. To ensure a uniform coating, mix well.
Spread a quarter of a cup’s worth of mozzarella cheese on the bottom of each slider bun in an even layer. Add a meatball on the top.
Put a dollop of marinara sauce on top of each meatball using a measuring spoon. On top of each meatball, evenly distribute the remaining half of the cup of mozzarella cheese.
Place the sliders back in the oven and continue baking for another 8 to 10 minutes, or until the cheese is melted, whichever comes first.
Add some extra shredded parmesan cheese, some fresh basil, and some chopped parsley as garnish. Serve, and have fun with it!