Ingredients
¼ cup extra virgin olive oil
3 tablespoons garlic, finely chopped
½ teaspoon sea salt
2 tablespoons fine chopped fresh basil, plus more for garnish
9 allergy-friendly dinner rolls (we used BFree!)
5 or 9 Ian’s Italian Style Chicken Meatballs, depending on the size of your rolls
½ cup marinara sauce
⅓ cup dairy-free shredded mozzarella
Instructions
1. Preheat oven to 400°F and line a baking pan with parchment paper.
2. In a large pot over low heat, heat olive oil and garlic until the garlic is softened and fragrant, about 3 minutes. Pour into a small bowl, mix in basil and sea salt, then set aside.
3. To the same pot, add the marinara sauce and Ian’s Italian Style Chicken Meatballs. Cook for 10 minutes on medium-low heat.
4. Meanwhile, hollow out the tops of the rolls (big enough to fit ½ - 1 meatball) using a cookie cutter or knife, careful not to cut all the way through, and set aside.
5. Arrange the dinner rolls and carved out bread on prepared baking pan and brush the garlic-herb oil mixture around the hollows and tops of each roll, and onto the carved-out pieces.
6. Divide half of the mozzarella, meatballs (½ - 1 per roll) and sauce among the hollowed sliders. Top with the remaining cheese.
7. Bake for 10 minutes or until the meatballs are cooked through, cheese is melty, and sliders are golden. Sprinkle with more fresh herbs and enjoy hot!
