Meatball Sliders

Yes. Form the meatballs up to 24 hours ahead, cover, and refrigerate. Cook them directly from the cold—they may need an extra minute or two. You can also cook the meatballs completely, cool them, then reheat gently in the skillet with the caramelized onions for 5 minutes before serving.

Freeze cooked meatballs in a single layer on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Reheat in a 350°F oven for 10 minutes, or in a skillet over medium heat with a splash of water, covered, for 8–10 minutes until heated through.

Overworking the meatball mixture. Compact, dense meatballs are heavy and tough. Mix only until the ingredients are just combined, and handle the formed balls as little as possible.

Ground turkey or ground pork work well—use 80/20 ground beef equivalent. Ground lamb will shift the flavor noticeably toward Mediterranean, which is delicious but not the classic version.

A simple green salad, pickle spears, or coleslaw cuts through the richness. Beer or sparkling apple cider pairs perfectly.

Refrigerate assembled sliders in an airtight container for up to 2 days (the buns will soften, but they'll still taste good). Reheat uncovered at 325°F for 8 minutes until warmed through. Alternatively, refrigerate meatballs and onions separately, then reassemble fresh buns to order.