Italian Meatball Sliders

It’s that time of year when everyone’s clamoring for football food—something to bring to the clubhouse; hardy finger food that washes down well with beer. These sliders aren’t your typical mini-sandwiches. These are created by cutting a hole out of the bun and plopping a golfball-sized meatball in the middle. So easy to make, these are also great served any time of year on an afternoon day sail.

Italian Meatball Sliders

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1 lb ground beef
2 pressed/minced garlic cloves
1/2 small minced onion
1 teaspoon hot pepper flakes
1 tablespoon Italian Seasoning
1/2 cup bread crumbs
1/3 cup milk
1 1/2 teaspoons Kosher salt
2 teaspoons brown sugar


12 dinner rolls or knot rolls
1 cup spaghetti sauce
2 cups shredded Mozzarella cheese
1/2 cup grated Parmesan

Chop the onions, mince or press the garlic. Mix all meatball ingredients in a large bowl. Best done with your hands!

Form into balls slightly larger than golf balls (depending on the size of your buns.)

Fry in a large skillet until cooked through, turning frequently. Light your galley oven and warm to about 350º.

Add the spaghetti sauce and continue to cook for 10 minutes.

Cut holes out of the 12 buns. I found it easiest to cut an “X” across the tops first then cut out the rest of the hole.

Place the meatballs in the bun holes.

Pour a little sauce on the tops of each meatball. Sprinkle the shredded and grated cheese on top. We had a vegetarian on board today so I made a few just filled with sauce and cheese. Place in your pre-heated oven and bake for 15 minutes or until cheese has melted.




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