Love these sliders! Super tasty and perfectly sized for little kid hands. Aa an added benefit… I found that these mini sandwiches also help adults with portion control. Score!
Thanks to Pioneer Woman for this great idea, I did change up the recipe to use ground turkey and it was excellent.
I also suggest slightly flattening the meatballs so they are easy to flip during cooking, easier to bun, and give the kids a fighting chance to take a full bite. Heaven forbid we lose yet another meatball to the dog!
I have to ask though, at what point does a meatball become a burger? Size, seasoning, shape. These seem to have properties of both. Maybe we can just call them a hybrid? I don’t think it matters, they taste fantastic and make a fun meal.
- 1 pound ground turkey
- ½ cup Panko bread crumbs
- 2 cloves garlic, minced
- ¼ cup parmesan cheese
- 1 teaspoon italian seasoning
- salt & pepper (few shakes of each)
- 2 tablespoons olive oil
- ½ medium sized onion, diced
- 1 jar marinara sauce
- 12 whole Dinner Rolls
- 6 slices provolone cheese
- In a large bowl, combine the turkey, bread crumbs, garlic, cheese, and spices.
- Roll them into small meatballs, slightly flatten them.
- In a large skillet, heat the olive oil and onions over medium-high heat.
- Add the meatballs and let them cook for a few minutes until browned. Flip them over. Lower heat to medium. Add the jar of marinara sauce, cover the skillet.
- Simmer for 20 minutes.
- Take the slices of provolone cheese and cut them into quarters. Slice your dinner roles in half and place 1 slice of cheese on the top role, and 1 slice of cheese on the bottom half of the roll.
- When the meatballs are finished cooking, carefully spoon one meatball per roll (drizzle a little sauce on top of the meatball). Serve!