Provolone Meatball Sliders recipe

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16 ounces ground meatloaf mix (beef, veal, pork)
1 large egg, beaten
½ cup grated BelGioioso Romano cheese
1 tablespoon chopped fresh parsley
½ clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup fresh breadcrumbs
½ cup lukewarm water
4 BelGioioso Mild Provolone cheese slices
1 baguette, cut into 8 slices, split
½ cup onion slices, pan-grilled
½ cup sun-dried tomatoes, very thinly sliced

Nutrition Info

286.6 calories
carbohydrate: 28.4 g
cholesterol: 65 mg
fat: 11 g
fiber: 1.8 g
protein: 18.7 g
saturatedFat: 5.4 g
servingSize: -
sodium: 671.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -


  1. Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook.

  2. Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.

Recipe Yield

8 servings

Recipe Note

Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.

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