Mamma’s Meatball Parmesan Sliders

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Mamma’s Meatball Parmesan Sliders
  • Prep 20 min
  • Total 50 min
  • Servings 12
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All-American sliders become "molto Italiano" in this crowd-pleasing recipe that features authentic meatballs, melted mozzarella and fresh leaves of basil.
By Arlene Cummings
Created Jan 10, 2012


  • 1 lb ground chuck or lean (at least 80%) ground beef
  • Salt and freshly ground pepper
  • 2 eggs, beaten
  • 1 cup Progresso™ Italian style panko crispy bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 3 cloves garlic, very finely chopped
  • 2 tablespoons finely chopped fresh parsley or 1 tablespoon parsley flakes
  • 5 tablespoons olive or vegetable oil
  • 4 cups marinara sauce
  • 12 mini hamburger buns
  • 12 slices mozzarella cheese
  • 12 fresh basil leaves, if desired
Make With
Make With
Progresso Breadcrumbs


  • 1
    In medium bowl, place beef; sprinkle well with salt and pepper. Add eggs, bread crumbs, Parmesan cheese, garlic and parsley; mix lightly until combined. Shape mixture into 12 (2-inch) balls.
  • 2
    In 3- to 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add meatballs; cook 2 minutes on each side or until golden. Pour marinara sauce over meatballs. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes until meatballs are thoroughly cooked and no longer pink in center.
  • 3
    On each bun bottom, place 1 meatball, 1 slice mozzarella cheese and 1 basil leaf. Cover with bun tops.

Tips from the Betty Crocker Kitchens

  • tip 1
    Ground pork can be used in place of the beef, or for a lighter version use ground turkey or chicken.
  • tip 2
    If you double the recipe, brown the meatballs in batches and then add them back to the pan with only 6 or 7 cups of marinara sauce.


Nutrition Facts are not available for this recipe
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