It’s Super Bowl Sunday, and while everyone else is likely preparing for the big game, I’m here blogging about a dish you should serve at your party – mini meatball sliders!

I don’t follow football at all; I don’t even know who’s playing today.  I just know that Super Bowl is a reason to get together and feast on delicious food, and these sliders are sure to make you a champion!

This recipe will give you 24 meatballs/sliders.  You can probably go a little smaller on the meatballs and get another 2 to 3 sliders out of it; just make sure that the diameter of your meatball is proportional to the slider bun.  Nobody wants a bite full of bread. My meatballs were about 2 inches in diameter.  Here’s what you’ll need:

Meatball Mixture:
3 lbs of ground turkey
3 eggs
1 1/2 cup bread crumbs
3/4 cup ketchup
1 1/2 tsp salt
2 tsp black cracked pepper
2 tsp garlic powder
1/2 tbs dried Italian seasoning

1) Preheat your oven to 350 degrees.

2) Place all your dry ingredients into a mixing bowl, and mix it all together.  Then add the ketchup and egg, and whisk it up.  Fold/mix in the ground turkey.  Wash your hands and prepare to get them dirty!

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3) Shape the meatballs into about 2 inch diameter meatballs (toss them back and forth in each hand to form a ball), and place them into a baking dish. Cover with foil, and pop them in the oven! Bake for 40 minutes.

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While your meatballs are baking, prepare the sauce.  I call it cheat sauce (store bought sauce with fresh ingredients added).  You’ll need:

2 jars of red sauce (any brand, any flavor)
4 tomatoes
1 onion
6 garlic cloves
1/2 tbs dried Italian seasoning

4) Chop up the onions, tomatoes, and garlic.  Sprinkle the tomatoes with salt and pepper.

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5) Drizzle olive oil into a large pan over high heat.  Once the oil is hot, add the onions until they get a little soft, then add the garlic.  Stir up the two ingredients so that the flavors get infused into the oil.  This should not take long at all, so don’t let the garlic burn to a crisp!  Add the tomatoes.  This will prevent the garlic from burning.

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6) Add the sauce and turn down the heat to medium low.

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By now, the meatballs should be done.  Take them out of the oven, and let them cool down a bit.  Don’t try to remove them right away while they’re piping hot, or they will break.  They need about 10 minutes to firm up.

7) Meanwhile, you can toast your buns! Not all stores carry mini slider buns.  I found mine at Fresh & Easy.  Butter your buns and sprinkle a little bit of garlic powder and Italian seasoning.  Then pop those in the oven for about 5 minutes.

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8) By now, your meatballs have had enough time to firm, and you can transfer them to the crock pot to keep them warm for your party.  The meatballs will look yellow before you put them in the sauce; that’s totally normal because of the eggs, so don’t be scared.

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And now the fun part – assembling the sliders!  You can let your guests assemble as they come, or you can do it and have it ready-to-eat.  I think for a Super Bowl party, it’s best to let your guest plop the meatball onto their own buns at the “Meatball Slider Station.”  Just leave the fixings out for them: shaved parmesan cheese and chiffonade cut basil leaves. Yum!

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Showing 2 comments
  • Super Bowl should be every Sunday
    Reply

    This looks delicious.

  • Crockpot
    Reply

    I have that same crockpot. 🙂 This looks delicious by the way. I think I’ll bring this for our Easter Potluck.

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