Italian No-Meatball Sliders

Vegetarian meatballs baked until golden brown and topped with tomato sauce and bubbly mozzarella cheese served on a slider bun.

  • Servings
    8 Sliders
  • Prep Time
    25 Min
  • Cook Time
    35 Min

Cooking Directions

  • Preheat oven to 350.
  • Drain tofu well and cut into large cubes. Place tofu into a food processor with garlic and grind until well combined. Place tofu mixture into a bowl and mix with the ricotta, egg, parmesan and slowly add breadcrumbs until a workable consistency forms. Mix well and add salt and fresh pepper. Form balls and make sure they hold together well and roll in the remaining breadcrumbs.
  • Grease a baking sheet and place the balls on the sheet. Bake for 35 minutes, until firm, turning once halfway through.
  • Place a tofu ball on bottom half of each slider bun, top with tomato sauce and a slice of mozzarella cheese. Top each with top half of slider bun.


  • 1 pkg. House Foods Extra Firm or Super Firm Tofu, drained and pressed
  • 1/2 cup ricotta cheese
  • 4 garlic cloves
  • 1 egg
  • 1/4 cup parmesan cheese
  • 1 cup italian breadcrumbs, plus extra for rolling
  • salt, to taste
  • fresh ground black pepper, to taste
  • 2 cups tomato sauce, warmed
  • 8 slider buns, your favorite kind
  • mozzarella cheese, sliced into 8 slices


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