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Italian Meatball Sliders

  • Prep 5 min
  • Total 30 min
  • Ingredients 13
  • Servings 16

Flaky, buttery biscuits piled high with delicious meatballs and slathered in marinara. A southern twist on an Italian classic! MORE+ LESS-

Ingredients

1/2
lb ground beef
1/2
lb ground pork
2
cloves garlic, finely chopped
1/4
cup grated Parmesan cheese
1/2
cup Progresso™ bread crumbs plain
2
tablespoons chopped fresh parsley
1
egg, beaten
2
cans (16.3 oz each) Pillsbury™ Grands!™ Refrigerated Biscuits Buttermilk
9
bocconcini (small fresh mozzarella cheese balls)
Oil
1
jar (24 oz) tomato sauce
Arugula leaves
Skewers, if desired

Steps

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  • 1
    Heat oven to 350°F. Place cooking parchment paper on large cookie sheet.
  • 2
    In large bowl, mix beef, pork, garlic, Parmesan cheese, bread crumbs, parsley, egg, and salt and pepper to taste. Shape mixture into 1-inch balls. (Spray or rub hands with oil periodically; meat forms easily into balls without sticking to your hands!)
  • 3
    Separate dough into 16 biscuits; using 2-inch round cutter, cut out “slider” size biscuits (save scraps for another use). Place on cookie sheet. Bake 5 to 10 minutes or until golden and fluffy.
  • 4
    Cut bocconcini into thirds.
  • 5
    Heat 10-inch skillet over medium-high heat; swirl oil in skillet. Cook meatballs in oil in batches until golden. Return all meatballs to skillet; pour tomato sauce over meatballs. Simmer 15 to 20 minutes or until hot and cooked through. Top each with mozzarella slice; cook until melted.
  • 6
    To build sliders, cut each biscuit in half; drop a bit of sauce on bottom layer, top with a few arugula leaves, meatballs, then biscuit top. Secure each with skewer.
 

Nutrition Information

No nutrition information available for this recipe

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