Ingredients
- 16 ounces ground meatloaf mix (beef, veal, pork)
- 1 large egg, beaten
- ½ cup grated BelGioioso Romano cheese
- 1 tablespoon chopped fresh parsley
- ½ clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup fresh breadcrumbs
- ½ cup lukewarm water
- 4 BelGioioso Mild Provolone cheese slices
- 1 baguette, cut into 8 slices, split
- ½ cup onion slices, pan-grilled
- ½ cup sun-dried tomatoes, very thinly sliced
Why This Recipe Stands Out
Helpful Cooking Tips
- Don’t overmix the meat to keep the meatballs tender.
- Toast the slider buns lightly for added texture and flavor.
Step 1
In a large bowl, mix together the ground meats, egg, Romano cheese, parsley, garlic, salt, and pepper. Stir in the breadcrumbs, then slowly add water a little at a time until the mixture feels moist but holds together well. Shape the mixture into patties about 2 ounces each, then pop them in the fridge to chill while you get everything else ready.
Step 2
When you’re ready to cook, heat a grill or grill pan over medium heat and lightly oil it. Cook the patties thoroughly on both sides. Once they're almost done, place half a slice of provolone cheese on each patty and let it melt for about a minute.
Step 3
While the cheese is melting, toast the buns cut side down on the grill until they’re golden and slightly crispy. To serve, pile each slider with a couple of tablespoons of grilled onions and sun-dried tomatoes. Enjoy!
