Crowd Pleasing Beef and Veal Sliders

Yield 32 Sliders


  • 1.5 pounds ground chuck
  • ½ pound ground veal
  • ½ cup grated parmesan cheese
  • 1 egg
  • ¼ chopped fresh parsley
  • 2 tbsp garlic and coffee seasoning (optional)
  • 1 tsp salt
  • Sliced marble cheese
  • 1/4 butter, melted
  • 2 cloves garlic, minced
  • 1 jar marinara sauce
  • 32 Slider buns


  1. In a large bowl gently mix together the meats, parmesan cheese, egg, parsley, seasoning and salt.
  2. Spread the mixture into the bottom of a Meatball Master container. Place the lid on top and press down across the entire lid to make sure the cutters go all the way through the meat.
  3. If not cooking the sliders right away, place the container in the fridge or freezer. (The meat should not be left in the fridge for more then a day, if not using within a day then place the filled container in the freezer).
  4. Set the oven to broil (set to 550F).
  5. Place the sliders on a large baking tray, pressing down on each meat ball with a spatula to flatten them down. Place tray under the broiler for approximately 4 minutes, then turn the sliders over and broil for another 4 minutes. Check that the meat is no longer pink inside.
  6. While the sliders are cooking, place the slider buns on a baking tray.
  7. Mix the garlic into the melted butter and brush on the buns.  Place 2 slices of cheese on each bun.
  8. Remove the sliders from the oven and place a portion on each bun. Spoon some marinara sauce on top of each slider then place under the broiler until the cheese melts. 
  9. Serve immediately.