Italian Meatball Sliders With Red Sauce
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
57
Sourness
42
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 small
Onion (chopped)2 cloves
Garlic (minced)1 tsp
Red Pepper Flake1 tbsp
Tomato Paste1 tbsp
Basil (chopped fresh)2 sprigs
Thyme (fresh)1 cup
Milk230 g
Ground Beef230 g
Ground Pork1 cup
Grated Parmesan2 tbsps
Italian Parsley (chopped fresh)Directions:
1
Watch how to make this recipe
2
Special equipment: 8 bamboo skewers Preheat the oven to 350 degrees F
3
For the tomato sauce: Heat the olive oil in a large, deep skillet over medium-high heat
4
Add the onions and cook until translucent, about 5 minutes
5
Add the garlic and pepper flakes and cook until fragrant, 1 to 2 minutes
6
Add the tomato paste, cook for 1 minute
7
Stir in the tomatoes, basil, thyme, 1 cup water, and some salt and pepper
8
Reduce the heat to medium-low and simmer for 15 to 20 minutes
9
Keep warm
10
For the meatballs: Soak the panko in the milk for 10 minutes
11
In a large mixing bowl, combine the ground beef and pork, Parmesan, parsley, garlic, some salt and pepper and the soaked panko
12
Mix well to combine; do not overwork
13
Form into eight 2-inch balls
14
Set a large saute pan over medium-high heat
15
Add the olive oil
16
Sear the meatballs on all sides until golden brown, 6 to 7 minutes
17
Remove the thyme sprigs from the tomato sauce; add the meatballs to the sauce
18
Spoon some sauce over the meatballs, then top them with slices of mozzarella
19
Transfer to the oven and bake until the cheese is bubbly and the meatballs are cooked through, 20 to 25 minutes
20
To assemble the sliders, load one meatball onto each bun
21
Top with a basil leaf and secure the bun top with a bamboo skewer
22
Serve on a large platter with extra sauce on the side