The base recipe for the meatballs is basically Alton Brown’s recipe from his EveryDayCook recipe.  My main modification from his recipe is that he cooks the oil he uses with some herbs.  That oil is delicious but there is so much great flavor in the meatballs that I’ve eliminated that step to keep things simple. Also, he serves his meatballs over spaghetti which is good but I like them as a slider.

Ingredients

(for coating)

3 oz Panko breadcrumbs
4 oz parmesan, grated

(for meatballs)

3 lb. ground chicken breast
2 eggs, lightly beaten
2 tbsp extra virgin olive oil
5 oz Panko bread crumbs
6 oz Parmesan cheese, grated
2 tbsp basil, dried
4 tsp garlic powder
4 tsp parsley, dried
2 tsp oregano, dried
2 tsp kosher salt
Extra virgin olive oil, for cooking

(for the sliders)

King’s Hawaiian Savory Butter Rolls
Marinara sauce
Mozzarella cheese, grated
Parmesan cheese, grated
4 Tbsp butter, melted
1 tsp Garlic powder (or more to taste)
1 tsp Italian seasoning

Directions

1. In a shallow breading pan, mix together the breadcrumbs and grated parmesan for coating the outside of the meatballs and set aside.

2. Combine the chicken, egg, olive oil, breadcrumbs, parmesan, basil, garlic powder, parsley, oregano and salt in a large bowl. Using your hands, gently combine until just incorporated, trying not to over work the meat.

3. Divide the meatball mixture into approximately 60 golf ball-sized balls (1 oz each). Then roll in panko mixture.

4. Heat a few tablespoons of olive oil over medium heat in a large non-stick skillet. Brown the meatballs in the oil, until browned on each side (be sure they are cooked through!), working in batches if needed to avoid crowding the pan.

5. Remove the browned meatballs from the pan to cool.

Note: At this point I freeze meatballs that won’t be consumed that day or the next.  I put 12 meatballs per vacuum sealed bag.

6. Preheat oven to 350°F.

7. Slice the slider rolls in half.

8. Place the bottom half of the slider buns in a greased casserole dish.

9. Place cooked meatballs on the bottom buns and then cover them in sauce.

10. Sprinkle mozzarella and Parmesan cheese over the sauce.

11. Place the top buns on the sliders.

12. Melt the butter and mix the garlic powder until it is thoroughly combined.

13. Pour the melted butter over the buns and then sprinkle with Italian seasoning.

14. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.  Keep an eye on them so the buns don’t burn!