Meatball Sliders

A delicious meatball nestled snugly in an individual cocoon of tasty bread, savory sauce, fresh peppers and onions, and a metric butt ton of cheese.

MMM MMMM GOOD!

Main Ingredient:

Bite size frozen meatballs

Dinner rolls ( these rolls were a bit smaller than standard dinner rolls, but we made do with what was available at the store that day)

Mozzarella cheese and Parmesan / Romano cheese (not pictured)

Bell peppers

Onion

Garnish Ingredients:

1/2 cup Butter

1 Teaspoon Parsley flakes

1 Tablespoon Garlic Powder

Equipment:

A baking dish that will accommodate the dinner rolls in one layer

Something to make a neat hole in the tops of the rolls - we used a shot glass

Bread knife (not pictured)

Using the bread knife slice the rolls in half. Place the bottom half in the baking dish and set it aside.

using the shot glass (or whatever tool you choose to cut circles) punch out the center of each dinner roll top.

You can add the cut outs back to the dish later, or snack on them now while you put the rest of the dish together. Your choice.

Time to apply the first layer of mozzarella cheese. Don't be shy. It is the cheese that binds this dish together.

Slather on a healthy quantity of sauce and spread it evenly.

We opted for red and green peppers, so each roll got a slice of each as well as a slice of onion.

Guess what time it is ... IT'S MOZZARELLA CHEESE TIME .. MOZZARELLA CHEESE TIME ... go ahead and add another layer.

Now add the tops of the rolls and tuck a frozen meatballs into each of the available holes.

Melt the butter and add the parsley and garlic powder.

Baste the meatball sliders until you run out of butter and spices.

Something is missing ....

Oh wait .. I know ...

MORE CHEESE! Sprinkle the rest of the mozzarella over the top of the butter basting

but wait ... there's more

Shake on the grated Parmesan and Romano cheese blend that graces your dinner table on spaghetti night.

preheat the oven to 375 F (190 C)

Cover the baking dish with aluminum (Aluminium) foil

Bake for 25 minutes (41.67 centihours)

I opted to put the sliders back in the over for 5 more minutes uncovered to toast the top layer of cheese just a wee bit.

Then it was time to cut and serve those tasty little treats.

Plate them out and add a little extra sauce to dip the sliders in.

MANGIARE!