Chicken and Sundried Tomato Meatballs Sliders

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Chicken and Sundried Tomato Meatballs Sliders

Course: Appetizers, Lunch
Keyword: Easy Lunch, High Protein, Weeknight Meals
Servings: 12 sliders
Author: Denise


  • 1 1/2 pounds ground chicken⁣
  • 1/2 cup panko breadcrumbs⁣
  • 1/3 cup finely diced onion⁣
  • 1 tablespoon chopped fresh parsley⁣
  • 1/3 cup sundried tomatoes in oil drained and diced ⁣
  • 1/2 cup Pecorino or Parmesan⁣
  • 1 tsp kosher salt ⁣
  • 1/2 tsp black pepper ⁣
  • 2 cloves garlic minced⁣
  • 1 teaspoon fennel seeds⁣
  • 1 egg whisked⁣
  • zest of 1 lemon⁣
  • 1 package fresh mozzarella pearls tiny mozzarella balls, each about the size of a pom pom⁣
  • 1 jar favorite marinara sauce I love Muir Glen or Rao’s⁣
  • 12 Hawaiian slider rolls
  • 1 Tbsp melted butter
  • 1 tsp Italian seasoning
  • Fresh arugula
  • Fresh basil ⁣


  • Preheat oven to 400°F.
  • In a large bowl, using your hands, gently mix together first 12 ingredients. Shape into meatballs roughly 1 1/2” in diameter (slightly larger than a golf ball).  Once ball is formed, take 2-3 small mozzarella pearls and push into center of meatball, ensuring the cheese is fully covered by the meat mixture.
  • Heat large oven safe skillet over medium high heat.  Add olive oil.  Add meatballs to pan and cook 3-4 on one side.  Flip and cook 3-4 on other side.  Add marinara sauce to meatballs, working to cover.
  • Move to oven and bake for 15 minutes.⁣
  • Gently remove pan from oven and top each meatball with slice of fresh mozzarella.  Return to oven for 10 minutes.
  • Meanwhile, cut Hawaiian rolls in half with a serrated knife.  Place two halves on baking sheet.  Add seasoning to melted butter.  Use a pastry brush and brush melted butter on top of rolls.  Add baking sheet to oven and lightly brown rolls for 7-8 minutes while meatballs are finishing to cook.
  • Assemble sandwich with 1 meatball on each roll.  Top with arugula and fresh basil.  Extra marinara can be served on the side.
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