These melt-in-your-mouth Ricotta Chicken Meatballs are perfect for sliders topped with Miceli’s provolone and marinara. Ideal for dinner or as a party dish, this recipe yields a party size portion of 24 sliders that are sure to be a hit!
1: Mix the ground chicken, eggs, ricotta cheese, seasoning, parsley, and breadcrumbs together until fully incorporated.
2: Place meatballs onto a baking sheet drizzled with olive oil.
3: Bake meatballs at 400°F for 25-30 minutes, or until cooked through.
4: Slice a 24-pack loaf of Hawaiian rolls in half.
5: Lay Miceli's provolone slices on the bottom.
6: Top with marinara.
7: Place meatballs on top.
8: Add more sauce.
9: Add the final layer of provolone.
10: Mix together 4 tablespoons melted butter, 4 tablespoons Miceli's Grated Parmesan, 1 teaspoon dried parsley, and 1/2 teaspoon oregano.
11: Brush the top of buns with the butter mixture and cover with foil.
12: Bake at 375°F for 25+ minutes until cheese is completely melted.
13: Enjoy!
