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Italian Meatball & Garlic Bread Sliders

Course: Appetizer
Keyword: dairy-free, gluten-free


  • Large pan
  • Baking sheet



  • 1 lb ground beef
  • ½ cup breadcrumbs or ground cracker crumbs
  • 1 egg
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • 3 tbsp parsley, chopped
  • 1 tbsp olive oil
  • 25 oz pasta sauce
  • mozzarella cheese (vegan or regular)

Garlic Bread Crostini

  • 1 baguette (gluten-free or regular)
  • ½ cup salted vegan or regular butter, melted
  • 2 tbsp garlic paste or minced garlic
  • 2 tbsp parsley, chopped


  • Preheat the oven broiler to low and line a baking sheet with parchment paper. Combine ground beef, breadcrumbs, egg, salt, pepper, garlic powder, and parsley in a bowl.
  • Form meatball mixture into balls.
  • Heat olive oil in a pan over medium heat. Sear meatballs for 2-3 minutes on both sides, or until golden brown.
  • Remove meatballs from the pan. Pour pasta sauce in and stir together.
  • Add meatballs back to the pan. Cover with sauce and let simmer on medium low for 10 minutes, until sauce is warmed and meatballs are cooked though.
  • While meatballs are cooking, slice baguette into thin slices.
  • Combine melted butter, garlic, and parsley in a bowl.
  • Place baguette slices onto a baking sheet. Brush with butter mixture on both sides. Broil for 2-3 minutes, or until golden. Flip slices over and bake for another 2-3 minutes.
  • Assemble your sliders by spooning some sauce onto your crostini. Then add meatball, mozzarella cheese, and another garlic bread crostini. We used a homemade vegan mozzarella, which was already a melted consistency. To make these with store bought mozzarella, place your crostinis back into the broiler for another minute or so before putting the top crostini on your slider. Enjoy!