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DnD



Italian Meatball Sliders with Red Sauce

Serving Size - 6
Prepared By - DnD
Recipe Rating
* * * * * 		Printer Friendly Recipe

TOMATO SAUCE:
1 tablespoons extra-virgin olive oil
1/4 small onion, chopped
2 cloves garlic, sliced
1/2 teaspoon red pepper flakes
2 teaspoons tomato paste
7-ounce can crushed fire-roasted tomatoes
1 tablespoon chopped fresh basil
1 sprigs fresh thyme
Kosher salt and freshly ground black pepper
MEATBALLS:
1/4 cup panko breadcrumbs
1/4 cup milk
12 ounces ground beef
8 ounces hot italian sausage
1/4 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 pound fresh buffalo mozzarella, sliced
SLIDERS:
8 soft Hawaiian buns
8 leaves fresh basil

NOTE - Can be BBQ rather then Oven Cooked Preheat the oven to 350 degrees F. TOMATO SAUCE: Heat the olive oil in a large, deep skillet over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato paste, cook for 1 minute. Stir in the tomatoes, basil, thyme, 1 cup water, and some salt and pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes. Keep warm. - NOTE if doubling the meatball recipe, Tomato Sauce does not need to be doubled. MEATBALLS: Soak the panko in the milk for 10 minutes. In a large mixing bowl, combine the ground beef and sausage, parmesan, parsley, garlic, some salt and pepper and the soaked panko. Mix well to combine; do not overwork. Form into eight 2-inch balls. Set a large saute pan over medium-high heat. Add the olive oil. Sear the meatballs on all sides until golden brown, 6 to 7 minutes. Remove the thyme sprigs from the tomato sauce; add the meatballs to the sauce. Spoon some sauce over the meatballs, then top them with slices of mozzarella. Transfer to the oven and bake until the cheese is bubbly and the meatballs are cooked through, 20 to 25 minutes. To assemble the sliders, load one meatball onto each bun. Top with a basil leaf and secure the bun top with a bamboo skewer. Serve on a large platter with extra sauce on the side.