Pioneer Woman Meatball Sliders: Easy Comfort Food Recipe

Fall is here, and with it comes the whirlwind of busy schedules, from school nights to sports practices and weekend gatherings. If you’re searching for a comforting, crowd-pleasing meal that simplifies your hectic week, look no further than these Pioneer Woman Meatball Sliders. Inspired by Ree Drummond’s signature style of hearty, flavorful, and easy-to-make dishes, this recipe is a guaranteed home run for any occasion. Whether you need a quick dinner before soccer practice, a satisfying lunch after church, or the perfect game-day snack, these cheesy meatball sliders are your answer.

One of the best things about these Pioneer Woman inspired meatballs is their make-ahead convenience. You can prepare a large batch and freeze them for future meals, saving you precious time on busy weeknights. According to food safety guidelines, frozen meatballs can last indefinitely in the freezer, though quality is best within a year. This makes them a fantastic staple to have on hand.

These versatile meatballs aren’t just for sliders. Imagine them served over spaghetti, nestled in meatball subs, or simply enjoyed with your favorite BBQ sauce. The possibilities are endless! This recipe is not only incredibly easy to follow but also delivers on flavor, making it a must-try for anyone looking for a reliable and delicious meal solution.

Ingredients for Pioneer Woman Meatball Sliders:

For the Meatballs:

1/2 cup panko bread crumbs (whole wheat or regular)
1/2 lb ground sweet Italian pork sausage
2 tsp dried oregano
1 lb ground beef (85% to 93% lean recommended)
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup milk
Olive oil or cooking oil for browning

For the Sliders:

Dinner rolls
Provolone cheese, quartered (Mozzarella is also delicious)
Marinara sauce or your preferred pasta sauce (homemade or store-bought)

Step-by-Step Instructions:

Prepare the Meatball Mixture: In a large bowl, combine panko bread crumbs, ground pork sausage, oregano, ground beef, garlic powder, salt, pepper, and milk. Mix all ingredients thoroughly with your hands until just combined. Be careful not to overmix.
Form the Meatballs: Roll the meat mixture into approximately 2 tablespoons sized meatballs. For freezing, place the rolled meatballs in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.
Brown the Meatballs: Heat olive oil or cooking oil in a large skillet over medium heat. Pan-fry the meatballs in batches, turning frequently, until browned on all sides. This step adds a depth of flavor to the meatballs.
Cook the Meatballs: If making spaghetti and meatballs, transfer the browned meatballs to your sauce to finish cooking, allowing them to absorb the sauce’s flavor. For sliders or serving with BBQ sauce, ensure the meatballs are cooked through but not overcooked. Using a mix of pork and beef with a bit of fat helps keep them moist.
Assemble the Sliders: Lightly toast the dinner rolls if desired. Slice the rolls and place a cooked meatball on the bottom half of each roll. Top with provolone cheese and marinara sauce. Place the top half of the roll to complete the sliders. You can broil them briefly for extra melted cheese if you like.