These turkey meatballs are moist and so flavorful! Turning them into Turkey Meatball Parmesan Sliders was a no-brainer for me. The use of a sweet bun just brings this whole dish together. Talk about a delicious bite… this is it.
A couple of tips to keep your meatballs moist:
1. Don’t overwork the meat when mixing. Just mix until combined.
2. Don’t pack your meat tightly when making the meatballs. Gently roll and pat them into balls. This will keep them tender.
3. The egg and onion add a lot of moisture so don’t leave those ingredients out.
4. Use a quality jarred sauce if you aren’t making your own. If I don’t make my own marinara sauce recipe, I use Rao’s Marinara sauce from the supermarket. Feel free to use your favorite sauce or try mine. I keep my sauce stashed in the freezer in containers so it is always available.
Cheese is an important ingredient in this recipe so be sure you buy REAL Parmesan and grate your own. Shred your own mozzarella to get the freshest possible cheese on your meatballs.
Once you make these meatballs, you can serve them with your favorite pasta and sauce. Besides my marinara sauce, you may want to try my tomato butter sauce, fresh tomato sauce with basil or Pee Wee’s Italian American Sunday Sauce recipes.
To get started with this recipe, preheat your oven to 375 degrees F. Pull together all your ingredients, and make the meatballs.
Make your meatballs by gently mixing the first 10 ingredients in a large bowl. Don’t over mix or your meatballs will get tough. Divide the meat into 8 even sized portions and roll into meatballs. Place meatballs in a baking dish sprayed with cooking spray.
Bake in the oven for 30 minutes until the meatballs are almost cooked through. Pour the marinara sauce over the meatballs and stir so they are well coated. Top the meatballs with a quarter cup of the shredded mozzarella cheese. Let them bake for about 10 minutes until the sauce is bubbling and the cheese is completely melted. If desired, (and I always desire more cheese) add the rest of the mozzarella and the one tablespoon of Parmesan over them and bake 2 more minutes until the cheese is melted.
Take out of the oven and garnish with the parsley leaves.
Cut your buns in half and sprinkle a little Parmesan on the bottom of each bun.
Top the bottom of the bun with one meat ball and some of the sauce. Top with the top half of the bun and skewer with a large toothpick. Serve with extra sauce on the side and enjoy.
I love the idea of Slider Sundays and have been playing with all kinds of slider recipes. If you like this one, be sure to try my Crab Cake Slider, Chicken and Swiss Sliders, Hawaiian Roll Sliders, and my Smashed Cheeseburger Slider recipes too.
If you like Italian recipes, and Parmesan recipes in particular, be sure to try these recipes too:
Turkey Meatball Parmesan Sliders
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Ground turkey
- 1/4 Cup Dry Italian breadcrumbs
- 1/4 Small Onion, finely minced
- 1 Egg, beaten
- 1 Tbsp. Grated Parmesan cheese
- 1/4 Tsp. Onion powder
- 1/4 Tsp. Garlic powder
- 1 Tbsp. Fresh Italian Parsley, chopped
- 1/2 Tsp. Kosher salt
- 1/4 Tsp. Fresh ground black pepper
- 1 Cup Marinara Sauce, favorite store bought or my recipe
- 2 Tbsp. Parmesan Cheese, grated
- 1/2 Cup Shredded Mozzarella
- 1 Tbsp. Fresh Italian parsley leaves
- 8 King’s Hawaiian Rolls
- Cooking spray
Instructions
- Preheat your oven to 375 degrees F.
- Make your meatballs by gently mixing the first 10 ingredients in a large bowl. Don’t over mix or your meatballs will get tough. Divide the meat into 8 even sized portions and roll into meatballs. Place meatballs in a backing dish sprayed with cooking spray.
- Bake in the oven for 30 minutes until the meatballs are almost cooked through.
- Pour the marinara sauce over the meatballs and stir so they are well coated. Top the meatballs with a quarter cup of the shredded mozzarella cheese. Let them bake for about 10 minutes until the sauce is bubbling and the cheese is completely melted. If desired, (and I always desire more cheese) add the rest of the mozzarella and the one tablespoon of Parmesan over them and bake 2 more minutes until the cheese is melted. Take out of the oven and garnish with the parsley leaves.
- Cut your buns in half and sprinkle a little Parmesan on the bottom of each bun.
- Top the bottom of the bun with one meat ball and some of the sauce. Top with the top half of the bun and skewer with a large toothpick. Serve with extra sauce on the side and enjoy.
