Products: Steakhouse Elite Kobe-Crafted™️ Ground Beef
Recipe: Kristen Hess, The Artful Gourmet
When it's Super Bowl time, game day, March Madness or race weekend, when you need to feed a lot of people with no-hassle finger foods, sliders are the perfect combination of form and function. When paired with rich and tasty Steakhouse Elite ground beef products, those meatballs make instant fans out of everyone!
So get game day ready! Made with juicy Steakhouse Elite Kobe-Crafted ground beef and mixed with parmesan cheese, parsley, garlic and eggs and breadcrumbs, when seared into a perfect meatball and topped with parmesan cheese, mozzarella and marinara sauce on a toasty Hawaiian slider bun, these meatball sliders become a plate full of tiny but mighty, finger-licking beef treats!
Mini Meatball Sliders
2 lb. Steakhouse Elite Kobe-crafted ground beef
2/3 c. bread crumbs
1/2 c. chopped parsley
1/2 c. grated Parmesan, plus more for garnish
4 garlic cloves, minced
2 tsp. kosher salt
1 tsp. red pepper flakes
4 tbsp. olive oil, divided
2 (15-oz) jars marinara sauce
16 mini Hawaiian Rolls
16 slices mozzarella cheese
Preheat oven to 350°. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, egg, garlic, salt, and red pepper flakes. Mix until just combined and form into 16 meatballs.
In a skillet over medium-high heat, add 2 tablespoons of olive oil. Add meatballs and cook, turning occasionally, until seared on all sides, about 10 minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about 10 minutes more.
Place mini Hawaiian rolls cut side up on a large rimmed baking sheet and drizzle with remaining 2 tablespoons of olive oil. Top 8 slider bun halves with mozzarella slices. Bake for a few minutes until the cheese has melted and rolls are just warmed through.
Add the meatballs on top of each mini slider roll and sprinkle with additional Parmesan cheese and chopped parsley. Place top buns on top of each slider and insert a toothpick to secure. Serve hot on a platter with extra marinara sauce on the side for dipping.
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