Garlic Bread Artichoke Meatball Sliders

 Have you ever seen frozen meatballs look so good?! Brioche slider buns get toasted with garlic butter and layered with a quick and creamy lemon aioli, meatballs, jarred artichoke tapenade and baby arugula for a slider that looks like a million bucks, but only takes 20 minutes to make! I think these will be my go-to app for homegating, tailgating, Friendsgiving and holiday parties!

 This is my entry for the Rosina’s Everything Italian Recipe Contest

Garlic Bread Artichoke Meatball Sliders

Lemon Aioli:

½ cup mayonnaise

1 garlic clove, finely minced

¼ teaspoon black pepper

1 Tablespoon lemon juice

 

1 (26 oz) bag frozen Rosina Italian Style Meatballs

 

Garlic Bread Slider Buns:

16 Brioche slider buns

2 Tablespoons melted butter

½ teaspoon garlic salt

 

1 ¼ cup jarred Artichoke tapenade spread

2 cups baby arugula

 

Pre-heat oven to 425 degrees.

To make the Lemon Aioli whisk together the mayonnaise, garlic, black pepper and lemon juice.

Prepare the meatballs as directed on the package.

Lay the tops of the slider buns on a foil lined cookie sheet. Brush the tops with the melted butter and sprinkle evenly with the garlic salt. Place on the oven’s top rack and bake, until slightly browned and toasted, about 5 minutes. Once toasted, spread lemon aioli on the cut, untoasted sides of the bun tops.

Spread the bun bottoms with artichoke spread, top with baby arugula leaves, meatballs, and the toasted bun tops. Serve immediately.