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Neely's Meatball Sliders

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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3/4 pound ground pork

3/4 pound Italian pork sausage, casings removed

1 teaspoon red pepper flakes

6 garlic cloves, chopped, divided

1/2 cup panko bread crumbs

1/2 cup grated Parmesan

2 large eggs

1/4 cup chopped fresh parsley leaves

Kosher salt and freshly ground black pepper

4 tablespoons olive oil, divided

1 onion, chopped

1 (20-ounce) can tomato puree

1 (14-ounce) can diced tomatoes

Soft rolls, split horizontally

Fresh basil leaves

Shaved pecorino


  1. Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl. Form into 2-inch-meatballs and set aside on a platter.
  2. Heat 2 tablespoons of the olive oil in large skillet over medium-high heat. Add the meatballs and cook until brown on all sides. Transfer to plate.
  3. Meanwhile, start the sauce. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat. Add the onion, and the remaining garlic. Saute until the onion begins to brown, about 4 to 5 minutes. Season the onions with salt and pepper, to taste. Add the tomato puree and the tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes.
  4. To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce. Top with a basil leaf and some shaved pecorino. Cover with the roll tops and transfer to a platter. Serve warm.