Tender meatballs are made from a combination of beef and pork and then served in between two halves of homemade garlic knot buns with melted mozzarella cheese.
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Tender meatballs are made from a combination of beef and pork and then served in between two halves of homemade garlic knot buns with melted mozzarella cheese. Since the garlic knots have a healthy serving of garlic, I use less garlic than I typically would in the meatballs in order to balance it out. The garlic knots ate made with pizza dough and are created a little larger to fit the meatballs perfectly.
The recipe for the garlic knots is based on the garlic knots served at C&O Trattoria in Venice beach. They serve garlic knots in place of bread before the food comes out. I always end up eating my weight in the buttery garlic knots and not even being hungry for my entrée, which is always a shame because their portions are huge and I end up taking at least half of my food to go. At least I get two meals out of it!
Dough – Pizza is the perfect cure for a hectic tornado of a week. It’s fast and homemade dough is easy to make using my recipe here. If you want a shortcut, then instead of making homemade dough you can find pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. I also recommend checking if your local pizza spot sells their dough, it’s a great way to support local!
Mozzarella – Use fresh mozzarella in this recipe. Cut the mozzarella in to slices to pile onto the sliders. Part-skim mozzarella slices or shredded mozzarella can also be used in this recipe.
Tomato sauce – Store-bought marinara sauce can be used. There’s nothing wrong with canned sauce and it can be an easy shortcut, but since the homemade sauce only requires a few ingredients, I typically prefer to make my own.
How to Make Garlic Knot Meatball Sliders
For the garlic knots:
Step 1: Divide the pizza dough.
Preheat oven to 425ºF (220ºC). Divide the dough so you have 4 balls weighing 1/2 pound each.
Step 2: Cut into pieces.
Lightly flour a clean cooking surface then take the first ball and divide into 5 equal portions. You should end up with 20 pieces (each weighing about 45g).
Step 3: Twist into knots.
Roll each into a rope then form knots with each, tucking the ends under to make a ball. Place on a parchment paper-lined baking sheet and repeat with the remaining dough. Cover the dough balls loosely in plastic wrap and let proof for 30 minutes.
Step 5: Bake the garlic knots.
Bake until the garlic knots are golden brown, about 15 minutes.
Step 6: Make the garlic herb butter.
In a small saucepan over medium-low heat add the olive oil and heat through. Add the butter and let melt. Whisk the mixture together and add the garlic and oregano and remove the pan from the heat.
Step 7: Brush the garlic knots.
Brush the garlic knots generously with the garlic butter mixture. Set aside.
For the meatballs:
Step 1: Combine breadcrumbs and milk.
Preheat the oven to 400ºF (190ºC). In a small mixing bowl combine milk and breadcrumbs and let it sit for 10 minutes.
Step 2: Mix the meatballs.
In a large mixing bowl add the beef, pork, egg, cheese, parsley, garlic, salt, pepper and the breadcrumb mixture. Gently mix with your hands until thoroughly combined.
Step 3: Shape the meatballs.
Use ¼ cup measuring cup to form balls that are about 2¾ ounces each. Place onto a parchment paper lined baking sheet. Continue with the remaining mixture.
Step 4: Bake the meatballs.
Bake the meatballs until they are cooked through and browned on the outside, about 20 minutes.
For assembly:
Step 1: Heat meatballs in sauce.
Heat a large sauté pan over medium heat, add the marinara sauce and heat through. Add the meatballs and toss to cover.
Step 2: Assemble sliders
Preheat the oven to broil. Slice the garlic knots in half and leaving the top partly intact. Place a meatball on the bottom half of each garlic knot and top with a slice of mozzarella cheese.
Step 3: Broil and serve
Continue with the remaining garlic knots and meatballs and broil until the cheese has melted, about 1 minute. Close the sliders and serve immediately.
Other Recipes to Try
If you enjoy this meatball slider recipe, I recommend checking out some of these:
Preheat oven to 425ºF (220ºC). Divide the dough so you have 4 balls weighing 1/2 pound each.
Lightly flour a clean cooking surface then take the first ball and divide into 5 equal portions. You should end up with 20 pieces (each weighing about 45g).
Roll each into a rope then form knots with each, tucking the ends under to make a ball. Place on a parchment paper-lined baking sheet and repeat with the remaining dough. Cover the dough balls loosely in plastic wrap and let proof for 30 minutes.
Bake until the garlic knots are golden brown, about 15 minutes.
In a small saucepan over medium-low heat add the olive oil and heat through. Add the butter and let melt. Whisk the mixture together and add the garlic and oregano and remove the pan from the heat.
Brush the garlic knots generously with the garlic butter mixture. Set aside.
For the meatballs:
Preheat the oven to 400ºF (190ºC). In a small mixing bowl combine milk and breadcrumbs and let it sit for 10 minutes.
In a large mixing bowl add the beef, pork, egg, cheese, parsley, garlic, salt, pepper and the breadcrumb mixture.
Gently mix with your hands until thoroughly combined.
Use ¼ cup measuring cup to form balls that are about 2¾ ounces each. Place onto a parchment paper lined baking sheet. Continue with the remaining mixture.
Bake the meatballs until they are cooked through and browned on the outside, about 20 minutes.
For assembly:
Heat a large sauté pan over medium heat, add the marinara sauce and heat through. Add the meatballs and toss to cover.
Preheat the oven to broil. Slice the garlic knots in half and leaving the top partly intact. Place a meatball on the bottom half of each garlic knot and top with a slice of mozzarella cheese.
Continue with the remaining garlic knots and meatballs and broil until the cheese has melted, about 1 minute. Close the sliders and serve immediately.
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