Recipe courtesy of Guy Fieri
Jack's Meatball Sliders
Total:
40 min
Active:
10 min
Yield:
about 33 sliders
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
about 33 sliders
Level:
Easy

Ingredients

For the sauce:
For the meatballs:

Directions

Make the sauce: In a large saucepan over medium heat, saute the garlic and red pepper flakes in the oil 1 minute, stirring. (Do not brown the garlic.) Stir in the tomatoes and salt. Bring the sauce to a boil, reduce the heat to low and simmer, stirring occasionally, 15 minutes.

Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. In a large bowl, mix the beef, sausage, onion, garlic, thyme, parsley, egg, parmesan, breadcrumbs, ricotta and salt with your hands. Form 1 1/2-inch balls out of the meat mixture. Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil. Working in batches, add the meatballs and brown on all sides, about 4 minutes. Return all the meatballs to the skillet and place in the oven to finish cooking, 10 minutes.

Toss the meatballs with 3 cups of the prepared sauce. Place on the toasted slider buns and sprinkle with parmesan and parsley.

Photograph by Jennifer Causey

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