baked parmesan meatball sliders

Ingredients

• Servings: 6
• 1 pound ground round beef (85% lean)
• 1/2 cup kraft® grated parmesan cheese
• 1/4 cup chopped fresh italian (flat-leaf) parsley
• 1 egg, slightly beaten
• 3 teaspoons finely chopped garlic, divided
• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 1 (14.5 ounce) can hunt's® fire roasted diced tomatoes, undrained
• 1 cup hunt's® tomato sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 12 mini sandwich buns
• 6 (1 ounce) slices part-skim mozzarella cheese, cut in half

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 375 degrees f.
• combine beef, parmesan cheese, parsley, egg and 1 teaspoon garlic in medium bowl. divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan.
• bake 15 minutes or until done (160 degrees f).
• meanwhile, heat oil in large skillet over medium-high heat. add onion; cook 3 minutes or until tender, stirring occasionally. add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. stir in undrained tomatoes, tomato sauce, oregano and salt. bring to a boil. reduce heat and simmer 10 minutes or until sauce has thickened, stirring occasionally.
• place open buns on baking sheet. spoon sauce on bottom of each bun; place 1 meatball on each bun and more sauce, if desired. top each with mozzarella cheese. bake 5 minutes or until cheese melts and bun tops are lightly crisped. close with tops of buns.