Chicken Parm Meatball Sliders

0 Reviews

SERVINGS

4-6

PREP TIME

15 min

TOTAL TIME

45 min

GLUTEN FREE

YES

Gluten free Chicken Parm Meatball Sliders with Jones Antibiotic Free Chicken Meatballs, homemade marinara & melted mozzarella on gluten free sliders are an easy weeknight meal or a crowd-pleasing appetizer! 

This recipe is made with Antibiotic Free Chicken Meatballs.

NAE Chicken Meatball
ingredients
3 tablespoons olive oil
3 garlic cloves, minced 
1 medium onion, small dice
1 hot pepper (optional)
1 teaspoon garlic powder
1 can crushed tomato
Salt to taste 
1 tablespoon butter
1 lb. (~16) Jones Dairy Farm Antibiotic Free Chicken Meatballs 
2 eggs 
2 cups gluten free breadcrumbs 
8-10 slices mozzarella cheese, cut into quarters
Parmesan cheese for gratin 
Mini gluten free slider buns 
DIRECTIONS

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 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! 

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Ingredients

3 tablespoons olive oil
3 garlic cloves, minced 
1 medium onion, small dice
1 hot pepper (optional)
1 teaspoon garlic powder
1 can crushed tomato
Salt to taste 
1 tablespoon butter
1 lb. (~16) Jones Dairy Farm Antibiotic Free Chicken Meatballs 
2 eggs 
2 cups gluten free breadcrumbs 
8-10 slices mozzarella cheese, cut into quarters
Parmesan cheese for gratin 
Mini gluten free slider buns 

Directions

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 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!