Craveable Meatball Pull-Apart Sliders
By Andrew Zimmern
This easy crowd-pleaser has become a favorite in my household, for parties, on game day, as an appetizer or dinner. The combination of pork, veal and chicken makes a beautiful, tender meatball that’s elevated with my flavorful Andrew Zimmern Badia Italian spice blend – with REAL flavors of basil, oregano, and chile flakes, no kitchen should be without it. Then they’re smothered in an easy tomato sauce, covered in gooey mozzarella and topped with garlic bread King’s Hawaiian rolls… what’s not to love?
Garlic Bread Meatball Parm Sliders
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 pound ground chicken
- 1 egg plus one egg yolk, beaten
- 1/3-1/2 cup coarse toasted bread crumbs
- 1/3 cup minced shallots
- 3-4 tablespoons buttermilk
- 2 tablespoons Andrew Zimmern Badia Italian Spice Blend
- 1 teaspoon sea salt
- 1/2 teaspoon ground white pepper
In a large mixing bowl, combine the pork, veal, chicken, eggs, breadcrumbs, shallots, buttermilk, salt and pepper. Mix well. Let the meatball mixture sit in the fridge for 15 minutes. Roll the meat mixture into small meatballs. In a large skillet over medium heat, pan fry the meatballs until they’re lightly browned on all sides.
Preheat the oven to 350 degrees F.
Remove the sheet of Hawaiian rolls without separating the individual rolls. Use a serrated knife to cut the entire sheet in half horizontally, keeping the buns connected. You’re essentially creating a one giant top bun and one giant bottom bun.
Place the bottom half in a baking dish. Add 12 meatballs, one on top of each roll. Using a ladle, cover the meatballs in tomato sauce. Sprinkle with grated mozzarella and parmesan. Place the other half of rolls on top. Combine the melted butter and garlic in a small bowl. Brush with the tops of the rolls with the garlic butter and sprinkle with the Italian spice blend. Bake for 15 minutes and enjoy!