Preheat broiler to high.

Gently combine first 6 ingredients in a large bowl, being careful not to overmix. Divide beef mixture into 24 equal portions; gently shape each portion into a meatball (do not pack).

Cut the mozarella crosswise into 12 thin slices. 

Arrange meatballs on a broiler pan coated with cooking spray; broil 3 minutes or until browned. Turn meatballs over; broil 2 minutes or until desired degree of doneness. Arrange 2 meatballs on bottom half of each roll; top each slider with 1 cheese slice. Broil 1 minute or until cheese melts.

Heat marinara sauce until thoroughly heated, stirring once. Place two sliders on each of 6 plates; spoon about 1 1/2 tablespoons sauce over each sandwich. Top each slider with 1 basil leaf, if desired, and 1 bun top.

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  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 1/2 tbsp minced fresh basil
  • 1/2 tsp sea salt
  • 12oz ground deer
  • 1 large egg
  • 1 minced garlic clove
  • 12, halved lengthways, water rolls
  • 4 oz fresh mozarella
  • 1 cup low sodium marinara sauce
  • 12 fresh basil leaves
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