How to make slow cooker cheeseburger meatball sliders

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Everyone loves burgers. There's something about making them tiny and perfect for fitting in just one hand that makes them even more irresistible. Now imagine if you took those small sliders and subbed out the burger for a meatball or two, then you gave them the royal treatment by smothering them in marinara sauce and cheese. It's definitely hard to resist, just as the recipe that follows proves.
Of course, the kind of cheese you use is always up to you. But there's just something about meatballs and marinara sauce that calls for mozzarella cheese to join them. If you want to switch this recipe up even more, you could forego the marinara sauce and swap out the mozzarella cheese for cheddar. Either way, cheeseburger meatball sliders are crazy good and can come right out of your slow cooker with just a few ingredients!
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How to Make Slow Cooker Cheeseburger Meatball Sliders
16 sliders
5 minutes
6 hours
6 hours, 5 minutes
1 32-ounce can tomato sauce, divided
1 28-ounce can diced tomatoes, divided and drained
1 2.5-pound box frozen meatballs
2 cups mozzarella cheese, shredded
16 - 25 basil leaves
16 slider buns
Pour half of the tomato sauce into a 6-quart slow cooker.
Pour half of the diced tomatoes into the slow cooker as well.
Add entire box of frozen meatballs.
Top meatballs with remaining half of tomato sauce then diced tomatoes.
Place lid on slow cooker and cook on low for 6 hours or on high for 3 hours, until meatballs and sauce are both hot.
Remove lid and sprinkle mozzarella cheese over the top of the meatballs. Replace lid and continue cooking on low for half an hour, until cheese is melted.
Place two or three meatballs with some melted cheese on one slider bun. Top with one or two basil leaves. Repeat with remaining slider buns.
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