Jack's Meatball Sliders
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
52
Spice
61
Sweetness
47
Sourness
46
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Garlic (minced)1 tsp
Red Pepper Flake2 tbsps
Extra-Virgin Olive Oil2 tsps
Kosher Salt450 g
Ground Beef1 cup
Onion (finely chopped)2 tbsps
Thyme (chopped fresh)1 large
Egg340 g
Ricotta CheeseDirections:
1
Make the sauce: In a large saucepan over medium heat, saute the garlic and red pepper flakes in the oil 1 minute, stirring
2
(Do not brown the garlic
3
) Stir in the tomatoes and salt
4
Bring the sauce to a boil, reduce the heat to low and simmer, stirring occasionally, 15 minutes
5
Meanwhile, make the meatballs: Preheat the oven to 450 degrees F
6
In a large bowl, mix the beef, sausage, onion, garlic, thyme, parsley, egg, parmesan, breadcrumbs, ricotta and salt with your hands
7
Form 1 1/2-inch balls out of the meat mixture
8
Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil
9
Working in batches, add the meatballs and brown on all sides, about 4 minutes
10
Return all the meatballs to the skillet and place in the oven to finish cooking, 10 minutes
11
Toss the meatballs with 3 cups of the prepared sauce
12
Place on the toasted slider buns and sprinkle with parmesan and parsley
13
Photograph by Jennifer Causey