Chicken Meatball Sliders

 
 

Sometimes, leftovers create super awesome next day meals, similar to the meatloaf sandwich. Now, is there anything more unappetizing than the sound of a meatloaf sandwich? Not to this girl, there isn't. Until I tried it. Heaven in a leftover sandwich.

A few months back, I posted about chicken meatballs. Now, chicken meatballs are one of my favorite things to make.  Jack loves them and they are much leaner than their beef/pork/veal counterparts, and just as tasty. These were leftover from the meal I posted back then.

And no, I don't mean I just made them 2 months later.  That would be gross.  And slightly dangerous, I presume.

A friend had come over to hang out, see mine and Jack's new place, and meet our dog (I mean, really, who wouldn't want to meet our little Remy?) and I had lots of extra food to get rid of, so I made some of these sliders, hoping they would be ok and that he wouldn't even notice that I was hocking leftovers onto him.  

He didn't. Score. 

But I guess now I ruined that. 

Leftover or fresh from the oven, these sliders are awesome.  Tender meatballs packed with flavor from freshly chopped garlic, sharp parmesan, and lemony parsley, topped with gooey, melted fontina cheese and peppery arugula in between two doughy potato rolls. 

I feel doughy just thinking about it. 

Chicken Meatball Sliders

For the Meatballs:
1 pound ground chicken
1/2 cup fresh breadcrumbs
1/3 cup finely chopped flat-leaf Italian parsley
1/3 cup grated parmesan cheese
2 eggs
1 1/2 teaspoons minced garlic
Kosher Salt and Freshly Ground Pepper

For the Sauce:
1 35-ounce can whole peeled tomatoes (San Marzano, preferably)
2 cloves garlic, minced
2 tbsp. extra virgin olive oil
1/3 finely chopped flat-leaf Italian parsley
1/2 teaspoon red pepper flakes
Kosher salt and fresh ground pepper, to taste

12 mini-potato rolls (or mini hamburger buns)

Fontina Cheese

For the Meatballs: Preheat oven to 350F. Line a two rimmed baking sheets with aluminum foil and spray well with cooking spray. Set aside.

Combine all ingredients in a medium bowl until just incorporated. Season to taste with kosher salt and freshly ground black pepper.  Roll meatballs into 12 balls, approximately 2" in diameter. 

Arrange meatballs approximately 2" apart on baking sheets. Bake for 20 - 30 minutes or until meatballs are cooked through. Remove from oven and let cool on the baking sheet and keep the oven on. 

For the Sauce: Remove the whole tomatoes from the can.  Reserve the juice for another use.  Roughly chop tomatoes (keep the juices that come out of the tomatoes for the sauce). Set aside. 

Heat 2 tbsp. extra virgin olive oil in a large saute pan over medium heat.  When glistening, add garlic and cook until garlic is brown and fragrant, about 2 minutes. Add tomatoes (and their juices) to pan and let cook for 2 minutes, until the sauce is slightly thickened.  Add parsley and red pepper.  Season with salt and freshly ground pepper.  Set aside until ready to use. 

To Assemble:  Lightly toast the potato rolls. Separately, top chicken meatballs (that are still on the tray) with a small slice of fontina cheese and place in the oven for 5-7 minutes, or until the fontina is nice and melted.  Carefully place the meatball on the bottom half of the potato roll, top with 1 tbsp. sauce and a small amount of arugula, and top with the other half of the potato roll. Serve immediately. 

Comments

[jenn (Bread + Butter)]

OMG, these are soo cute!!! Making leftovers like new is the way to go. Now I want some.

[5 Star Foodie]

These are just adorable and so delicious, I love that melting fontina cheese!

[Jen @ My Kitchen Addiction]

Yay... I have been on a sliders kick lately, making them for all sorts of get-togethers. These are even better because you were able to repurpose some leftovers!

[The Duo Dishes]

A meatloaf sandwich is awesome. All the time! The fontina and arugula paired with chicken for these sliders is awesome.

[A Bowl Of Mush]

Wow these look so gorgeous and so delicious!!

I'm very tempted to get up and go make these right now!

[DailyChef]

I love sliders! Don't know why - something about a mini burger just gets me. These look delicious!

[Jen]

Your description of these sliders is making me hungry. I want some for breakfast! I love the fontina and arugula topping idea.

[thepastrykook]

gosh these look so cute! and delicious too :D

[Katie @ Cozydelicious]

This is totally brilliant! I usually make meatballs in big batches and then freeze some, so this could be an excellent quick meal. How have I never thought to turn a meatball into a little bity sandwich? I love it! And the arugula on top is just perfect. Yum!

[Phyllis]

YUM!! Now I wish I had saved some of those chicken meatballs. Will remember this for next time :)

[Phyllis]

ps. forgot to mention in my last comment that I made some chicken/portobella meatballs last week which would have tasted awesome as sliders.

[shelly (cookies and cups)]

Awesome idea! My hubby is Italian so we always have extra meatballs from Sunday dinner. And to be honest I am sick of meatball subs. This is a perfect alternative :)

[Jessie]

okay not only these are so cute but hello to my taste buds tingling! these look really delicious, Plus they would make an excellent appetizer at a memorial day cook out

[Tracey]

Sliders are the cutest things and these sound awesome! Definitely getting added to my list for this summer :)

[cheffresco]

I think this meatloaf sandwich sounds (and looks) delicious!

[Nike Shox R4]

these seems so cute! and delicious

[Eliana]

I feel soughy thinking about them too. I'll take like a half dozen for dinner please. You can unload these kinds of leftovers on me anytime.

[Lauryn]

These look awesome. I am making them. Immediately. I would leave work and make them right now if I could!

[nfl jerseys]

I have been on a sliders kick lately, making them for all sorts of get-togethers.

[Christian Louboutin Sale]

Sorry,i don't know how to receive my response, why?

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