There is something fun about serving small portions. I have always loved sliders and I especially love these meatball sliders. We are having a block party in a few weeks and I will be whipping up these sliders for everyone.
You can make the meatballs well in advance and refrigerate them for up to four days in advance or freeze them up to three months. Defrost them the night before you need them and pick up the directions right at the reheating part. Just make sure that the meatballs are heated all the way through before adding the cheese.
If you can’t find small bread rolls in your local store, just do what my favorite barbecue place does for their gluten free sliders. Take regular size gluten free buns, and using a cup or a round cookie cutter, cut the size buns that you need. It’s the perfect solution.
These meatballs are delicious, I like them better than the meatballs that I used to make before we were gluten free. When you add the water to the meat mixture, add just enough so that when you touch the meat, it is a little tacky. You do not want the meat so wet that it falls apart.
The flavor of these sliders is just amazing. I would strongly suggest making a double batch of meatballs and freezing them, so you always have them on hand.
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