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High Protein Meatball Sliders

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 12 sliders
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 lb lean ground beef
  • 1/2 cup cottage cheese
  • 1/3 cup panko breadcrumbs
  • 1 large egg
  • 1/4 cup grated parmesan
  • 2 garlic cloves minced
  • 1 1/2 tsp Italian seasoning
  • 3/4 tsp kosher salt
  • 12 Hawaiian rolls in the connected tray
  • 2 cup marinara sauce
  • 1 1/2 cup shredded mozzarella
  • 1 tbsp fresh parsley or basil chopped, for topping

Method
 

  1. Preheat oven to 400°F. In a large bowl, combine 1 lb ground lean ground beef), 1/2 cup cottage cheese, 1/3 cup panko breadcrumbs, 1 large egg, 1/4 cup grated parmesan, 2 garlic cloves, minced, 1 1/2 tsp Italian seasoning, and 3/4 tsp kosher salt. Mix gently until just combined — don't overwork it.
  2. Roll into 12 meatballs, slightly smaller than a golf ball (they need to fit inside the rolls). Place on a lined baking sheet.
  3. Bake meatballs for 15 minutes, until browned and cooked through (165°F internal). Set aside.
  4. Without separating the rolls, keep 12 Hawaiian rolls together as a slab. Use a small round cutter or a paring knife to cut a hole straight down through the center of each roll, going about 3/4 of the way through (don't cut all the way to the pan).
  5. Spoon a little 2 cup marinara sauce into the bottom of each hole, then nestle a baked meatball into each one. Spoon more marinara over the top of each meatball.
  6. Sprinkle 1 1/2 cup shredded mozzarella generously over the top of the whole tray, letting it fall into the gaps between rolls too.
  7. Bake for 12-15 minutes, until cheese is melted and bubbly.
  8. Sprinkle with 1 tbsp fresh parsley or basil, chopped, for topping and pull apart to serve. The cheese-pull moment happens here — film it.
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