Cheesy Chive & Onion Meatball Sliders

Meatball sliders:

• 12 homemade or store-bought beef meatballs
• 1 cup marinara, plus more for serving
• 12 Hawaiian sweet rolls
• 3 tablespoons butter, melted
• 1 tablespoon parsley, finely chopped
• 2 garlic cloves, minced
• 1 cup mozzarella cheese, freshly shredded
• Pinch of Italian seasoning

Chive and Onion Ricotta:

• ⅓ cup ricotta cheese
• ¼ cup Old Home Chive & Onion Sour Cream Chip Dip & Topper
• ¼ cup parmesan cheese, freshly grated
• Pinch of salt and pepper

1. Cook the meatballs according to your recipe instructions or package directions. Once they are cooked through, add the marinara to a skillet with the meatballs. Bring to a simmer to warm the sauce, then turn down the heat, cover, and keep warm.
2. Preheat the oven to 350°F and line a baking sheet with parchment paper.
3. Place the sweet rolls on the prepared baking sheet and cut a large enough hole in the top of each roll to fit a meatball, leaving the bottom intact.
4. Mix together the melted butter, parsley, and garlic. Brush half the mixture over the rolls. Bake until lightly golden, about 8 minutes.
5. Meanwhile, combine all the chive and onion ricotta ingredients in a small bowl. Spoon this mixture evenly into each roll, about 1 tablespoon per roll.
6. Place a meatball and a little sauce in each hole, keeping in mind only the bottom half of the meatball will fit. You may need to use your hand to wiggle the meatball in. Sprinkle the mozzarella cheese over the meatballs.
7. Bake again until the cheese is melted, about 5-7 minutes. If desired, broil for 1-2 minutes to crisp the cheese – keep a close eye so they don’t burn.
8. Once you remove from the oven, brush the sliders with the remaining melted butter mixture. Serve while warm with extra marinara for dipping.