These meatball sliders are a down-sized version of a favorite comfort food, the meatball sub. They make a great appetizer, snack, or a fun lunch. By leaving out the bread- the recipe become friendly for a number of different diets. Your friends and family will be so entranced by the crispy potato slider “bun”, they won’t miss having bread for a second.
This recipe is what I call “Almost Paleo” .. Its much lower carb than your average meat ball sub. To make this 100% paleo feel free to roast up some sliced Celeriac, Turnips or even Jerusalem artichokes to use as your slider base instead.
Open-Faced “Meatball Sub” Sliders
For the potato sliders:
- 2 medium potatoes
- hefty pinch of salt and pepper
For the meatballs:
- 1 lb. ground beef
- 1 1/2 teaspoon garlic powder
- 1 teaspoon basil
- 2 teaspoon black pepper
- pinch of salt (about 3/4 teaspoon)
- 1/2 teaspoon oregano
- 1 teaspoon parsley
- 1/2 cup blanched almond flour
- 1/4 cup of marinara sauce (for basting and topping the sliders)
- Mozarella Cheese Slices. (Nondairy Cheese can be used. If using nondairy: make sure to tent the sliders with tinfoil in the oven so that the cheese melts rather than just burns- nondairy cheese has the tendency to scorch if not cooked properly.)
- Preheat oven to 400 degrees and line a baking sheet with tin foil. Cut the potatoes into rings, about a 1/4 of an inch thick. Note that the thinner you slice the potatoes the crispier they will get in the oven.
- Line the potato slices onto the pan and drizzle with oil. Sprinkle salt and pepper over the potatoes and bake for 15 minutes on each side (a total of 30-35 minutes), until browned and crispy.
- While the potatoes are baking, prepare the meatballs: in a large bowl, combine the meat, almond flour, salt, pepper, garlic powder, basil, oregano, and parsley. Roll together about 13 meatballs, each one using approximately 2 Tablespoons of meat each.
- Line a separate baking sheet with tin foil and spread the meatballs out evenly. Baste the meatballs in sauce and bake for 15-20 minutes.
- Once the meatballs and potatoes are done, assemble the sliders: place a meatball on top of the potato and cover with a small spoonful of sauce. Top with mozzarella cheese and broil in the oven until cheese melts.
- Brittany-
PS. Love this concept? You might also try my Cilantro and Lime BLT Sweet Potato Sliders!
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These look amazing. I wish I could eat the computer screen! I cannot wait to make them!
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