Jack's Meatball Sliders

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: about 33 sliders
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For the sauce:

4 or 5 cloves garlic, chopped (not too small; larger chunks, about 1/4 inch)

1/2 teaspoon red pepper flakes

2 tablespoons extra-virgin olive oil

1 28-ounce can crushed tomatoes

1/2 teaspoon kosher salt

For the meatballs:

1 pound ground beef

1 pound ground sausage (preferably spicy pork)

1/2 cup finely chopped onion

1/4 cup minced garlic

2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh parsley, plus more for garnish

1 large egg

1/2 cup grated parmesan, plus more for garnish

1 cup panko breadcrumbs

12 ounces ricotta cheese

2 teaspoons kosher salt

Olive oil

33 slider-size potato buns, toasted


  1. Make the sauce: In a large saucepan over medium heat, saute the garlic and red pepper flakes in the oil 1 minute, stirring. (Do not brown the garlic.) Stir in the tomatoes and salt. Bring the sauce to a boil, reduce the heat to low and simmer, stirring occasionally, 15 minutes.
  2. Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. In a large bowl, mix the beef, sausage, onion, garlic, thyme, parsley, egg, parmesan, breadcrumbs, ricotta and salt with your hands. Form 1 1/2-inch balls out of the meat mixture. Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil. Working in batches, add the meatballs and brown on all sides, about 4 minutes. Return all the meatballs to the skillet and place in the oven to finish cooking, 10 minutes.
  3. Toss the meatballs with 3 cups of the prepared sauce. Place on the toasted slider buns and sprinkle with parmesan and parsley.