Chicken Parm Meatball Sliders

Sauce:
Heat olive oil in a medium saucepan over medium high heat.

Add the onion and garlic and sweat until the onions are translucent and the garlic is aromatic.
 
Add in the hot pepper (optional) and garlic powder and salt and stir to combine.

Add the crushed tomato and bring to a simmer. Add a little bit of water to the sauce if it appears too thick.

Cook the sauce for about 15-20 minutes until reduced and you can no longer taste the raw tomato.

Remove the sauce from the heat and stir in the butter. 

Meatballs:
Preheat the oven to 450 degrees and grease a mini muffin pan with canola spray.

Crack the eggs into a medium shallow bowl and whisk.

Then add the breadcrumbs to another medium shallow bowl.

Take a couple chicken meatballs at a time and place in the egg then roll in the breadcrumb.

Bake them for about 10-15 minutes or until golden brown.

Remove the pan from the oven and pour a spoonful of sauce over each meatball.
  
Add grated cheese and a slice of mozzarella.

Bake until the cheese is gooey, bubbly and slightly golden brown.

Serve the meatballs on mini gluten free sliders.

Add sauce to the bottom of the bun, place a meatball on top and serve!