Meatball-Stuffed Garlic Bread Sliders

01Method

1. 1

   Set the oven to 400°F (200°C) and allow it to preheat fully.

2. 2

   Warm 1 tbsp of olive oil in a small saucepan over medium heat. Add the diced onion and 2 cloves of the minced garlic, stirring occasionally until the onion turns soft and translucent, about 5 minutes.

3. 3

   In a large mixing bowl, combine the ground beef with the cooked onion-garlic mixture, parsley, egg, bread crumbs, and about half the fontina, reserving the remainder for topping. Season with salt, pepper, and cayenne, then mix gently by hand until just combined. Portion the mixture into 24 mini muffin cups — they don't need to be perfectly shaped.

4. 4

   Bake until the centers are no longer pink, about 12 minutes. Keep the oven on. Allow the meatballs to cool slightly while you prepare the garlic butter.

5. 5

   In a small saucepan over medium heat, melt the butter. As soon as it begins to bubble, add the remaining minced garlic, stir briefly, and remove from the heat. Stir once more and set aside.

6. 6

   Line a rimmed baking sheet with foil and brush it with the remaining olive oil. Place the connected rolls on the sheet. Using a paring knife, cut a deep hole into the top of each roll, going about two-thirds of the way down. Brush the garlic butter generously over both the inside and outside of every roll.

7. 7

   Bake the rolls until golden, about 8 minutes. Spoon a tablespoon of tomato sauce into each hole, then press a meatball inside. Add another spoonful of tomato sauce on top, followed by the reserved fontina and a sprinkle of Parmigiano-Reggiano.

8. 8

   Return to the oven and bake until the cheese is fully melted, 12 to 15 minutes. Scatter extra parsley over the top. Let the sliders rest for 5 to 10 minutes to firm up before transferring to a serving platter.