Meatball Sliders

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 14 May, 2013

Meatball Sliders
prepTime cookTime
10 minutes 35 minutes
Serves rating
14 buns
Meatball Sliders
  • 4.50 / 5 5
25 votes, 4.5 avg. rating (90% score)

Summary

Meatball Sliders, These juicy meatballs cooked and soaked in marinara sauce are amazingly good and juicy, cheese on top and more velvety touch to the whole dish.

Ingredients

  • Lean ground beef     :- 450 grams
  • Ground pork or Italian sausage     :- 425 grams
  • Panko Japanese bread crumbs,      :-1/4 cup / 15.95 grams
  • Eggs, lightly beaten    :- 2 large
  • Garlic, minced    :- 1 tablespoon / 12 grams
  • Parmesan, grated       :- 1/2 cup / 60 grams
  • Italian flat-leaf parsley, finely chopped     :- 1/4 cup / 15 grams
  • Kosher salt     :- 1/2 teaspoon
  • Black pepper, freshly ground     :- 1/2 teaspoon
  • Extra-virgin olive oil or Vegetable oil, for frying
  • Marinara sauce (or 3 cups of your favorite homemade sauce)     :- 680 grams
  • Hawaiian sweet rolls or small buns    :- 14 buns
  • Sliced mozzarella or shredded Parmesan

Accompaniments

  • Ketchup
  • Marinara sauce
  • Mustard sauce

Preparation

  1. Use your hands to combine the beef, pork, panko, eggs, garlic, Parmesan, parsley, salt and pepper.
  2. Roll the mixture into 2-inch balls. Place them on a baking sheet or platter, and set aside.
  3. Heat half the olive oil in a large, heavy skillet over medium heat. Add half the meatballs, and brown them on all sides. (If a meatball is stuck to the skillet, give it extra time to brown and release. Forcing it will make the meatball break apart.) Transfer them to a plate, and repeat.
  4. Warm your marinara in a large saucepan or Dutch oven over low heat. Add meatballs, and gently simmer for about 30 minutes. (Check the pot every once in a while to make sure the sauce is still gently bubbling and not breaking apart your meatballs.)
  5. Preheat the oven to 150 degrees C.
  6. Split your rolls horizontally, and place them on a baking sheet so the insides of the rolls are facing up. Toast them in the oven for 2 to 3 minutes.
  7. When the rolls come out of the oven, place the top halves on a plate. Set aside.
  8. Set the oven to broil.
  9. Take a spoon, and gently press the center of the bottom-half of each roll. (This will help hold the meatballs in place.) Spoon a meatball onto each roll. Add a little more sauce, if necessary, and place a small slice of mozzarella on top of each meatball. Broil just until the cheese melts.
  10. Place the tops of the rolls on each slider. Serve warm with the leftover marinara for dipping.

Note: If you’d rather bake the meatballs, put them on a baking sheet greased with nonstick spray, and bake them at 175 degrees C for about 20 minutes.

Meatball Sliders
Print

Recipe type: Burgers, Sandwich
Cuisine: World, American, Indian, Continental, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 14 buns
Juniorchef-Meatball Sliders, These juicy meatballs cooked and soaked in marinara sauce are amazingly good and juicy, cheese on top and more velvety touch to the whole dish.
Ingredients
  • Lean ground beef :- 450 grams
  • Ground pork or Italian sausage :- 425 grams
  • Panko Japanese bread crumbs, :-1/4 cup / 15.95 grams
  • Eggs, lightly beaten :- 2 large
  • Garlic, minced :- 1 tablespoon / 12 grams
  • Parmesan, grated :- ½ cup / 60 grams
  • Italian flat-leaf parsley, finely chopped :- ¼ cup / 15 grams
  • Kosher salt :- ½ teaspoon
  • Black pepper, freshly ground :- ½ teaspoon
  • Extra-virgin olive oil or Vegetable oil, for frying
  • Marinara sauce (or 3 cups of your favorite homemade sauce) :- 680 grams
  • Hawaiian sweet rolls or small buns :- 14 buns
  • Sliced mozzarella or shredded Parmesan
  • Accompaniments
  • Ketchup
  • Marinara sauce
  • Mustard sauce
Instructions
  1. Preparation
  2. Use your hands to combine the beef, pork, panko, eggs, garlic, Parmesan, parsley, salt and pepper.
  3. Roll the mixture into 2-inch balls. Place them on a baking sheet or platter, and set aside.
  4. Heat half the olive oil in a large, heavy skillet over medium heat. Add half the meatballs, and brown them on all sides. (If a meatball is stuck to the skillet, give it extra time to brown and release. Forcing it will make the meatball break apart.) Transfer them to a plate, and repeat.
  5. Warm your marinara in a large saucepan or Dutch oven over low heat. Add meatballs, and gently simmer for about 30 minutes. (Check the pot every once in a while to make sure the sauce is still gently bubbling and not breaking apart your meatballs.)
  6. Preheat the oven to 150 degrees C.
  7. Split your rolls horizontally, and place them on a baking sheet so the insides of the rolls are facing up. Toast them in the oven for 2 to 3 minutes.
  8. When the rolls come out of the oven, place the top halves on a plate. Set aside.
  9. Set the oven to broil.
  10. Take a spoon, and gently press the center of the bottom-half of each roll. (This will help hold the meatballs in place.) Spoon a meatball onto each roll. Add a little more sauce, if necessary, and place a small slice of mozzarella on top of each meatball. Broil just until the cheese melts.
  11. Place the tops of the rolls on each slider. Serve warm with the leftover marinara for dipping.
  12. Note: If you’d rather bake the meatballs, put them on a baking sheet greased with nonstick spray, and bake them at 175 degrees C for about 20 minutes.

 

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