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Garlic Knot Meatball Sliders

Garlic Knot Meatball Sliders

  • Author: Chris Cockren
  • Total Time: 30 minutes
  • Yield: 12 sliders (4 servings) 1x



for the Meatballs

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 1 egg
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1/3 cup milk
  • 3 teaspoons McCormick Parsley Flakes
  • 1 teaspoon McCormick Perfect Pinch Italian Seasoning
  • 1 teaspoon Kosher salt
  • 2 cups marinara sauce

for the Garlic Knots

  • 2 (13.8 ounce) canisters pizza crust (or 1 large pizza crust from local pizzeria)
  • 5 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 teaspoon McCormick Perfect Pinch Italian Seasoning
  • 1 teaspoon McCormick Parsley Flakes
  • 3/4 teaspoon Kosher salt


for the Meatballs

  1. Preheat oven to 400°F.  Heat olive oil over medium heat in a small skillet.  Cook onion until softened, stirring occasionally, about 4-6 minutes.  Add garlic and cook for 1 minute, stirring frequently.  Remove from heat and let cool.
  2. Combine onion mixture with beef, egg, parmesan cheese, breadcrumbs, milk, parsley, Italian seasoning, and salt.  Stir until just fully incorporated.  Scoop (I used an ice cream scoop) meatballs (you should have 12 in total) onto a greased baking tray.
  3. Bake meatballs until the internal temperature reaches 165°F, approximately 20 minutes.

for the Garlic Knots

  1. Preheat oven to 400°F.  Using a pizza cutter, slice dough into 12 strips.  Shape dough into into knots.  Place knots on a greased baking sheet.
  2. Mix together remaining ingredients in a small bowl.  Brush half of garlic herb butter on knots.  Bake for 12-14 minutes, until golden brown.  Brush with remaining garlic herb butter and slice.


  • Prep Time: 10 minutes
  • Cook Time: 20 minutes