Meatball Sliders with Genova Pesto

For sure you’ve come across mini burger buns and fully cooked frozen meatballs that are perfect for making meatball sliders. These meatball sliders are super quick to prepare, and would make a great appetizer recipe in your cookery book.

Yield: 8 meatball sliders
Prep time: 5 min | Cook time: 20 min


  • 1 package Mini Hamburger Buns
  • 16 Turkey Meatballs or Meatless Meatballs
  • 2 slices provolone cheese, cut into 1/4 slices
  • 2 cups Organic Marinara Sauce (or any other)
  • 1/4 cup Genova Pesto (or any other to your liking)


To assemble the sliders, preheat the oven to 400° F.

Simmer meatballs and sauce in a saucepan over low heat until warmed through, about 510 minutes.

Separate the tops from the bottoms of each bun.

Place buns on a baking sheet and bake for 5 minutes, just until lightly toasted.

Place 2 meatballs on the bottom portion of each bun. Spoon a small amount of sauce over the meatballs.

Top with a 1/4 slice of provolone cheese.

Bake for 5 minutes more, just until the cheese is melted.

Remove sliders from oven.

Spoon a small amount of additional sauce and pesto over the provolone.

Serve immediately.

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