Baked Parmesan Meatball Sliders
Minutes Prep time: 35
Minutes Total time: 50
Servings: 6
Difficulty: easy
Minutes Prep time: 35
Minutes Total time: 50
Servings: 6
Difficulty: easy
1 pound ground round beef (85% lean)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 egg, slightly beaten
3 teaspoons finely chopped garlic, divided
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1 cup Hunt's® Tomato Sauce
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 mini sandwich buns
6 slices (1 oz each) part-skim mozzarella cheese, cut in half
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 426 mg | 43% |
Carbohydrate | 46 g | 15% |
Cholesterol | 101 mg | 34% |
Total Fat | 20 g | 31% |
Iron | 5 mg | 28% |
Calories | 507 kcal | 25% |
Sodium | 1254 mg | 52% |
Protein | 32 g | 65% |
Saturated Fat | 8 g | 41% |
Sugars | 9 g | 1% |
Vitamin C | 10 mg | 17% |
Preheat oven to 375°F. Combine beef, Parmesan cheese, parsley, egg and 1 teaspoon garlic in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, oregano and salt. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened, stirring occasionally.
Place open buns on baking sheet. Spoon sauce on bottom of each bun; place 1 meatball on each bun and more sauce, if desired. Top each with mozzarella cheese. Bake 5 minutes or until cheese melts and bun tops are lightly crisped. Close with tops of buns.
Baked Parmesan Meatball Sliders