Italian Meatball Biscuit Sliders

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

slider buns

🥗Healthier: whole grain buns

💰Cheaper: hot dog buns

Whole grain buns offer more fiber, while hot dog buns are often cheaper.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is a cost-effective option.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

Heat oven to 350°F. Place cooking parchment paper on large cookie sheet.

In large bowl, mix beef, pork, garlic, Parmesan cheese, bread crumbs, parsley, egg, and salt and pepper to taste. Shape mixture into 1-inch balls. (Spray or rub hands with oil periodically; meat forms easily into balls without sticking to your hands!)

Separate dough into 16 biscuits; using 2-inch round cutter, cut out “slider” size biscuits (save scraps for another use). Place on cookie sheet. Bake 5 to 10 minutes or until golden and fluffy.

Cut bocconcini into thirds.

Heat 10-inch skillet over medium-high heat; swirl oil in skillet. Cook meatballs in oil in batches until golden. Return all meatballs to skillet; pour tomato sauce over meatballs. Simmer 15 to 20 minutes or until hot and cooked through. Top each with mozzarella slice; cook until melted.

To build sliders, cut each biscuit in half; drop a bit of sauce on bottom layer, top with a few arugula leaves, meatballs, then biscuit top. Secure each with skewer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens