Gluten Free Italian Meatball Sliders Recipe
I get great pleasure in taking one gluten free recipe and changing it up into something else while keeping the flavors yet changing the form. Such is the case with these gluten free Italian Meatball Sliders.
One of my all-time favorite comfort meals is spaghetti with meatballs and garlic bread – a meal that was simpler before going gluten free but still time consuming. After going gluten free, I had to start making my own French bread for the garlic bread before I could even begin to think about the spaghetti and the meatballs. Today I was in the mood for garlicky bread, rich meatballs and tomato sauce but not in the mood for all the work. And so Italian Meatball Sliders were born!
Sliders are small hamburgers and I love to make them anyway I can think of and in this case the all American burger goes Italian. The burgers are flavored up the same way I do my meatballs, with some fresh parsley, garlic, grated onion and parmesan cheese. The buns I made with Kinnikinnick’s Gluten Free Kinni-Kwik Bread and Bun Mix – it makes soft buns, it is super simple to prepare and with the addition of melted butter and plenty of garlic, it has all the flavor of garlic bread in a bun! To save time and effort I just used some jarred Marinara Sauce (I used Classico Tomato & Basil Pasta Sauce – it is gluten, dairy and sugar free and really tasty).
This dish is easy to make dairy free, just use melted Earth Balance in the buns, leave out the parmesan cheese from the burgers and make sure whatever sauce you use is dairy free.
So there you have it, all the big, bold flavors of an Italian feast in fun little sliders. And you know what the best part about eating sliders is? It is perfectly acceptable to eat two or three of them!
- Gluten free non-stick cooking spray
- 1½ cups Kinnikinnick Kinni-Kwik Bread and Bun Mix
- ¾ cup water
- 5 tablespoons melted butter or dairy free butter substitute – use divided
- 3 cloves garlic , minced or grated
- ½ teaspoon garlic powder
- ¼ teaspoon kosher or fine sea salt
- 2 pounds ground sirloin
- 3 garlic cloves , minced or grated
- ½ cup fresh parsley leaves
- ½ cup Kinnikinnick Gluten Free Panko Style Bread Crumbs
- 2 large eggs
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese (omit for dairy free)
- ½ white or yellow onion (medium sized)
- 2 teaspoons olive oil
- 1 ½ cups gluten free marinara or pasta sauce
- 24 basil or baby arugula leaves
Preheat oven to 375 degrees. Spray a standard 12-cup muffin tin with gluten-free non-stick cooking spray.
Put the Kinnikinnick Kinni-Kwik Bread and Bun Mix, water and 4 tablespoons melted butter in a mixing bowl. Beat with an electric mixer, starting on low to combine and then increasing the seed to medium. Once combined, continue to beat on medium speed for 2 minutes. Divide the dough among the prepared muffin tins. In a small bowl, stir together the remaining tablespoon of melted butter with the garlic powder and salt, brush on top of the buns and bake for 20 minutes or until golden brown.
In a large mixing bowl, place the sirloin, garlic, parsley, bread crumbs, eggs, salt, pepper, and Parmesan cheese (if using). Grate in the onion. Mix all the ingredients until combined and then shape into 12 equal balls (about 1/3 cup per ball). Flatten the balls into patties.
Heat the olive oil in a large skillet over medium-high heat. Cook the patties, 6 at a time, for 4 minutes per side. Remove from skillet and keep warm while cooking the rest of the patties. While the patties are cooking, heat the sauce in a saucepan.
To serve, cut the Garlic Buns in half; place about 1 heaping teaspoon of sauce on the bottom half, top with 2 basil or arugula leaves, a patty, more sauce and the top of the bun. Repeat with remaining burgers and buns.
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