Savory Meatball Sliders with Sundried Tomato Aioli

Assembling sliders is the perfect way to serve a filling and delicious appetizer to your guests without worrying about whipping up a big meal. These bite-sized sandwiches will satisfy all of your guests, even the picky ones!

The savory ground beef meatballs are nestled on a small bed of fresh arugula and red onion, and topped with my low-fat sundried tomato aioli. This aioli recipe is naturally better for you than mayo, and is made with Greek yogurt, sundried tomato paste and oregano. It takes just minutes to whip together, and definitely complements the taste of the meatballs and veggies perfectly.

The best part? The meatballs themselves are actually gluten-free. If you're going for an entire gluten-free meal, be on the lookout for gluten-free slider buns. Otherwise, these mini apps are a better-for-you option than deep fried wings or pulled pork sandwiches.

You can make the meatballs and aioli the night before, and just assemble them quickly before your guests arrive. That way, you can enjoy the game AND the delicious sliders!

Ingredients

Meatballs

1 1/2 pounds organic grass-fed ground beef

1/2 cup shredded Fontina cheese

1 egg

1 tablespoon Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1 tsp parsley

1 tsp basil

1 tsp seasoned salt

1/2 tsp freshly ground black pepper

1/2 tsp Tabasco Sauce

Sundried Tomato Aioli

4 tbsp 2% Greek yogurt (instead of mayonnaise)

2 tsp sundried tomato paste

Oregano

Additional

Slider buns

Baby arugula

Finely sliced raw red onions

Directions

Preheat your oven to 400°F. In a large mixing bowl, combine all meatball ingredients and mix together well. It helps to use your hands to really work everything through.

Form meatballs in your hands of 1.5.” or so in diameter, to best fit onto a slider bun.

Bake for 20 minutes.

To make the aioli, combine the sundried tomato paste and yogurt, along with a dusting of oregano in a bowl and whisk. If sundried tomatoes aren’t your thing, replace the sundried tomato paste with ketchup and you’ve got a healthy spin on Russian Dressing!

To serve, top the slider bun with some of your aioli, red onions, some baby arugula leaves, and a meatball.

Makes: Approximately 16 meatballs, 1 1/2 inches in diameter.

Check out the Last-Minute Super Bowl recipes tutorial from Daina's appearance on CBS' The Couch.

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