Italian Meatball Sliders



Savory turkey meatball meets bruschetta.  That’s pretty much what these Italian Meatball Sliders are!  The fresh organic heirloom tomatoes are simply and quickly pan-roasted in extra-virgin olive oil with a little oregano and salt and freshly pepper.

I always make up extra tomatoes….

The meatballs are the star…but the tomatoes make them a hit!   And…the freshly grated parmesan and basil ribbons are the cherry on top.  There’s just a wonderful combo of flavors going on with these sliders!

I also like having extra tomatoes so the remnant pieces of grilled baguette have something to play with.



If you’re looking for a fun….healthy…..delicious food to serve for the big game….

These Italian Meatball Sliders are sure to be a hit!  And you will hardly spend any time in the kitchen!

If you want a really great salad to serve with the sliders….. I highly recommend my ITALIAN CHOPPED SALAD.   It’s also sure to be a hit!!


~ xo Deb

Italian Meatball Sliders

Yield: 8 servings

Total Time: 1 hour


  • 1 pound ground turkey
  • ½ pound Italian sweet turkey sausage
  • 1/2 cup bread crumbs
  • 2 teaspoons minced garlic
  • 4 tablespoons freshly chopped parsley
  • 3/4 cup freshly grated Parmesan (more for serving)
  • 4 tablespoons whole milk
  • 1 egg (lightly beaten)
  • Salt and freshly ground black pepper
  • 8 slices of Provolone cheese, cut with a round biscuit cutter (save the remaining cheese for another use)
  • 1 or 2 baguettes, sliced into 8 2-1/2 inch pieces (I used a La Brea Bakery French baguette)
  • 2 large organic heirloom tomatoes (if you use Roma tomatoes - you'll need 4-5 of them), seeded and roughly chopped
  • 6 tablespoons extra-virgin olive oil
  • 1/8 teaspoon ground oregano
  • 1/2 cup fresh basil leaves, thinly sliced


  1. Preheat oven to 350 degrees.
  2. Combine the ground turkey, sausage, bread crumbs, garlic, parsley, Parmesan, milk, egg, salt and pepper in a bowl and mix gently with a fork.
  3. Make 8 meatballs and flatten slightly with the palms of your hands.
  4. Lightly oil 2 iron skillets. Place the meatballs in the skillets - 4 meatballs per skillet - and cook over medium-high heat until the bottoms are lightly browned.
  5. Turn the meatballs over then place both skillets in the oven.
  6. Cook for 20 minutes until lightly browned.
  7. Remove the skillets from the oven and place the cheese slices on top of each meatball and return to the oven for another minute for the cheese to melt.
  8. While the meatballs are cooking
  9. Lightly brush the baguette slices with extra-virgin olive oil and grill until the bread is crisp with nice grill marks.
  10. Add 3 tablespoons of olive oil to a skillet. Add the chopped tomatoes. Add the ground oregano, and salt and freshly ground black pepper to taste. Cook quickly for just a minute until the tomatoes are heated through and they start to soften. The olive oil will take on color (and flavor) from the tomatoes.
  11. To assemble
  12. Place a meatball on the bottom half of the sliced baguette. Add a heaping tablespoon or two of tomatoes to the top of the meatball.
  13. Sprinkle the tomatoes with freshly grated Parmesan cheese and add basil ribbons to the top of the Parmesan cheese.
  14. Serve each meatball with the top half of the sliced baguette.


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