Havarti Meatball Sliders

Makes 24 sliders
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Cook Time
Total Time


  • For Homemade Meatballs:
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup bread crumbs
  • 1/2 cup milk
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • ------
  • 6 tablespoons butter
  • 2 cups diced yellow onion
  • 1 cup finely shredded carrot (about 2 large carrots)
  • 2/3 to 1 cup red wine
  • 2 (14 ounce) jars tomato pasta sauce
  • Salt and pepper, to taste
  • 24 mini pretzel rolls or mini slider buns. sliced in half
  • 12 ounces Roth® Original Havarti Cheese, shredded


  1. Heat oven to 400°F. Line two rimmed baking sheets with aluminum foil. Spray lightly with nonstick cooking spray.
  2. In a large bowl, combine all meatballs ingredients. Mix well, using damp hands to ensure mixture is incorporated.
  3. Using a 1-inch cookie scoop, scoop meatballs onto lined baking sheets. Bake until meatballs are browned and edges are crispy, about 20 minutes (until internal temperature reaches 155°F). Recipe will make about 36 meatballs.
  4. While meatballs bake, prepare the sauce. Over medium-low heat, melt butter in a large sauté pan or Dutch oven. Add onion, and sauté for 4 to 5 minutes until onions are translucent and softened. Add shredded carrot, and mix well. Add wine to deglaze the pan, and let come to a boil. Add pasta sauce, and reduce heat to low. Let simmer.
  5. Transfer meatballs to a wire rack. Remove aluminum foil from baking pans, and replace with new aluminum foil. Arrange bottoms of pretzels rolls on pans. Top each pretzel roll half with 1 to 2 meatballs and equals amount tomato sauce and shredded Havarti.
  6. Bake for 5 minutes in the oven until cheese melts. Place the other half of the pretzel roll on top, and bake an additional 5 minutes, until buns are lightly toasted. Serve immediately.