Jack's Meatball Sliders

Total Time:
40 min
10 min
30 min

about 30 sliders

  • For the sauce:
  • 4 or 5 cloves garlic, chopped (not too small; larger chunks, about 1/4 inch)
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 28 -ounce can crushed tomatoes
  • 1/2 teaspoon kosher salt
  • For the meatballs:
  • 1 pound ground beef
  • 1 pound ground sausage (preferably spicy pork)
  • 1/2 cup finely chopped onion
  • 1/4 cup minced garlic
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • 1 large egg
  • 1/2 cup grated parmesan, plus more for garnish
  • 1 cup panko breadcrumbs
  • 12 ounces ricotta cheese
  • 2 teaspoons kosher salt
  • Olive oil
  • 33 slider-size potato buns, toasted
  • 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, addthe 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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    This recipe is featured in:

    Labor Day