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Meatball Sliders with a Twist

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 sliders
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1 cup toasted almonds or walnuts

2 cloves garlic 

1 cup panko breadcrumbs or matzo meal 

1 cup shredded Parmesan, plus more for serving 

2 tablespoons dried parsley 

Kosher salt and freshly ground black pepper 

2 large eggs 

3 1/2 cups (28 ounces) tomato sauce of your choice 

Flavorless oil, like canola or vegetable, for frying 

12 ounces fresh mozzarella, sliced 1/4 inch thick 

1 bunch fresh basil leaves

12 slider rolls, toasted 

Chopped fresh parsley or basil, for serving 


  1. In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the breadcrumbs, Parmesan, parsley, salt and a few turns of pepper and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Roll 1 1/2 tablespoon-sized balls, packing just firmly enough so they hold together but not so much that they toughen. Put the balls on a plate or sheet of parchment paper.
  2. Warm the tomato sauce in a large pot over medium heat.
  3. Heat 1/4 inch of oil in a skillet over medium-high heat and cook the balls in batches, turning until they're golden brown on all sides, 7 to 10 minutes. (Alternatively, you can deep fry the suckers if that's what you're into.) Add the balls to the tomato sauce.
  4. Put 1 slice of mozzarella, 2 balls and 1 basil leaf on the bottom of each roll. Top with the top of the slider bun and serve with additional marinara sauce and chopped parsley or basil on the side.

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