Mighty Meatball Sliders
- Level: Easy
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 507
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 24
- Cholesterol
- 91
- Sodium
- 738
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
Sauce:
4 tablespoons extra-virgin olive oil
1 clove garlic, minced, plus 2 cloves garlic, thinly sliced
1 onion, chopped
Two 28-ounce cans peeled tomatoes
Meatballs:
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 onion, chopped
1/2 cup milk, plus more if needed
1/4 cup Italian seasoned breadcrumbs
1/4 cup panko breadcrumbs
1 cup ground beef
1 cup ground pork
1 cup ground turkey
4 links Italian sausage (about 8 ounces), casings removed
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
2 eggs, beaten
Salt and freshly ground black pepper
To serve:
12 slider rolls, or other small rolls
12 thin slices provolone
Directions
- For the sauce: Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add the minced garlic and onions and saute until the onions are translucent, about 5 minutes. Remove the mixture from the heat and let cool. Transfer the mixture to a blender and add the tomato puree. Blend until smooth.
- Heat the remaining 2 tablespoons olive oil in a medium pot set over medium heat. Add the sliced garlic and cook until the garlic is golden brown, about 30 seconds. Remove the garlic with a slotted spoon, leaving the oil in the pot. Carefully pour the tomato sauce into the pot, reduce the heat to medium-low and let simmer while you prepare the meatballs.
- For the meatballs: In same skillet, heat 2 tablespoons olive oil over medium heat and add the garlic and onions. Saute 5 minutes, and then remove from the heat to cool.
- In a bowl, combine the milk and breadcrumbs and stir until the crumbs look like wet sand. Add a little more milk if it looks too dry.
- In a large bowl, combine the ground meats, sausage, parsley, basil, eggs, some salt and pepper, the cooked onion-garlic mixture and the breadcrumbs. Stir with your hands until just mixed, and then form 24 small meatballs. Place the meatballs on a baking sheet or plate.
- Reheat the large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, add half the meatballs and cook until browned on all sides, turning a few times during cooking, about 5 minutes. Repeat with the remaining meatballs. Transfer all the meatballs to the simmering tomato sauce and cook for a few minutes, until cooked through.
- To serve, place 2 meatballs on each slider roll and spoon some sauce on top. Top the meatballs with a slice of cheese and serve. You may have leftover sauce.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.