Tomato-Roasted Red Pepper Meatball Sliders

Teriyaki Sriracha Meatball Sliders
Cultura RM Exclusive/Brett Stevens/Getty Images
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
327 Calories
15g Fat
29g Carbs
19g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 327
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 22%
Cholesterol 43mg 14%
Sodium 510mg 22%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 19g
Vitamin C 6mg 31%
Calcium 141mg 11%
Iron 3mg 18%
Potassium 324mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These sliders are delicious and great served as a main course or as an appetizer. Give this one a try on your next cookout.


For meatball sliders:

  • 1 pound ground beef

  • 1/4 cup cornmeal

  • 2 teaspoons ketchup

  • 1 teaspoon onion powder

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons vegetable oil

  • 2 cups baby arugula leaves

  • 1/3 cup Parmesan cheese, grated

  • 8 to 10 slider buns, or small dinner rolls cut in half horizontally

For sauce:

  • 1 tablespoon olive oil

  • 1/2 cup sweet onion, finely diced

  • 1 to 2 cloves garlic, minced

  • 1 (28-ounce) can tomatoes ,separate and reserve all of the tomato juice

  • 1/2 cup chicken broth

  • 2 large piecesroasted red pepper, finely diced

  • 1 tablespoon balsamic vinegar

  • 3 basil leaves, finely chopped

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

Steps to Make It

  1. Gather the ingredients.

  2. To prepare the sauce, heat oil in a large pot, add onion, and saute on medium heat for 5 minutes. Add garlic and cook for 1 minute.  

  3. Using your hands or a fork, crush tomatoes into smaller chunks. Add half of the reserved tomato juice, chicken broth, and crushed tomatoes. Let simmer for 5 minutes.

  4. Add roasted red pepper, balsamic vinegar, basil, salt, and pepper. Simmer sauce on medium-low for 15 minutes. If sauce becomes too dry, add remaining tomato juice. Taste sauce and make adjustments if needed.  

  5. If you want a smooth sauce, transfer mixture to a food processor. Pulse 10 to 15 times. The sauce should have some texture to it and not be completely pureed. Add sauce back to the pot and keep warm until meatballs have finished cooking. Leave mixture as is if you prefer a chunkier consistency.

  6. The sauce can be made a day ahead and reheated while meatballs are on the grill. 

  7. Preheat the grill for medium-high heat. Combine ground beef with cornmeal, ketchup, onion powder, salt, and black pepper. Form into 2 1/2-inch meatballs. Gently thread 2 to 3 meatballs onto each skewer.

  8. Oil the grill grate well and place meatballs on the grill. Cook for 12 to 14 minutes, turning 1/4 turn every 2 minutes. Once cooked through, remove from heat.

  9. Remove meatballs from the skewers and add to the pot with tomato-red pepper sauce. Coat meatballs well in sauce.  

  10. Place arugula onto bottom half of each slider bun (or dinner roll), add meatballs, extra sauce, and grated Parmesan. Top with remaining bun half.  You can toast the buns if you'd prefer.