Gluten Free Italian Meatball Sliders
These little sliders pack every bit of the saucy, cheesy, crowd-pleasing energy you'd expect from a classic Italian-American spread — and they're built entirely without wheat. The trick is soaking gluten free breadcrumbs in whole milk before mixing them into the beef and pork blend, which keeps the meatballs tender and juicy rather than dense or crumbly. A quick sear in olive oil builds a golden crust, then a slow simmer in marinara finishes the job and infuses every bite with rich tomato flavor. Garlic-buttered gluten free slider buns go into the oven to toast while the meatballs cook, so everything comes together at exactly the right moment. A half-slice of provolone melted over each meatball is the finishing touch that makes these feel genuinely indulgent. This recipe serves 6, making it an easy win for game day, a casual dinner party, or any night you want something that feels a little special without a lot of stress.
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ⅓ cup gluten free breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup grated parmesan cheese
- 2 tbsp olive oil
For the sauce
- 2 cups marinara sauce
For assembly
- 12 gluten free slider buns
- 6 slices provolone cheese, halved
- 2 tbsp unsalted butter, melted
- ¼ tsp garlic powder
For serving
- fresh basil leaves (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a small bowl, combine the gluten free breadcrumbs and milk and let sit for 2 minutes until the breadcrumbs absorb the milk.
- 2
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumb mixture, egg, parsley, oregano, garlic powder, onion powder, salt, pepper, and Parmesan. Mix with your hands until just combined — do not overwork the mixture.
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