Name: Provolone Meatball Sliders
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 1
Ingredients: 16 ounces ground meatloaf mix (beef, veal, pork); 1 large egg, beaten; 0.5 cup grated BelGioioso Romano cheese; 1 tablespoon chopped fresh parsley; 0.5 clove garlic, minced; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 0.75 cup fresh breadcrumbs; 0.5 cup lukewarm water; 4 BelGioioso Mild Provolone cheese slices; 1 baguette, cut into 8 slices, split; 0.5 cup onion slices, pan-grilled; 0.5 cup sun-dried tomatoes, very thinly sliced

Provolone Meatball Sliders

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Prep Time:
15 minutes

Cook Time:
8 minutes

Total Time:
23 minutes

Grilled mini meatloaf sliders topped with provolone, grilled onions, and sun-dried tomatoes on baguette slices.

Ingredients:

16 ounces ground meatloaf mix (beef, veal, pork)
1 large egg, beaten
0.5 cup grated BelGioioso Romano cheese
0.5 clove garlic, minced
0.75 cup fresh breadcrumbs
0.5 cup lukewarm water
4 BelGioioso Mild Provolone cheese slices
1 baguette, cut into 8 slices, split
0.5 cup onion slices, pan-grilled
0.5 cup sun-dried tomatoes, very thinly sliced

Instructions:

In a mixing bowl, mix together ground meats, egg, BelGioioso Romano cheese, parsley, garlic, salt, pepper, and breadcrumbs. Gradually add water until mixture is moist. Shape into 2-ounce patties and refrigerate until cooking.
Grill the meatball burgers over medium heat on a lightly oiled grill until fully cooked on both sides. Place a halved slice of cheese on top of each burger and cook for an additional minute to melt the cheese. Toast the bread on the grill, cut side down. Serve each cheeseburger with grilled onions and sun-dried tomatoes, 2 tablespoons of each.

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