Italian Meatball SliderFrom sosousme 1 year ago
- 1 pound 20% lean ground beef shopping list
- 1/2 pound mild Italian sausage (removed from casings if necessary) shopping list
- 1/2 cup, or as needed, Italian style bread crumbs (or you could use panko along with some italian seasonings and parmesan cheese) shopping list
- 1/2 cup finely chopped onions shopping list
- 1/4 cup finely chopped fresh Italian parsley shopping list
- 1 teaspoon finely minced garlic shopping list
- 1 egg, lightly beaten shopping list
- Freshly ground pepper, and salt, to taste shopping list
- Small fresh mozzarella balls (also known as Ciliegine), cut in half shopping list
- extra virgin olive oil, as needed shopping list
- Slider buns, or potato dinner rolls (I used dinner rolls as I couldn't find slider buns, or you could use a biscuit cutter and make your own out of hamburger buns, saving whatever is left to make breadcrumbs) shopping list
- 1 (28 ounce) jar marinara sauce (or homemade) shopping list
- 1 recipe spinach/artichoke Pesto, (recipe follows) shopping list
- fresh spinach, arugula or basil leaves shopping list
- spinach/artichoke Pesto shopping list
- 2 cloves garlic shopping list
- 1/4 cup toasted pine nuts shopping list
- 1 1/2 cups packed fresh spinach leaves, large stems removed shopping list
- 3 ounces marinated artichoke hearts shopping list
- 1/3 cup extra virgin olive oil shopping list
- 1/8 cut parmigiano-reggiano cheese shopping list
- 1/2 teaspoon balsamic vinegar shopping list
- salt, to taste shopping list
How to make it
- Make the sliders:
- Mix the beef, sausage, bread crumbs, onion, parsley, garlic, egg, pepper and salt together in a large bowl. Make a meatball with about 2 1/2 ounces of meat. Place a half mozzarella ball in the middle and close the meat around it. Flatten slightly with your hand to resemble more of a fat hamburger than a round meatball.
- Broil until cooked, turning once.
- Place the meatballs into the marinara sauce that has been heated in a large skillet. Turn to coat. Allow to simmer in sauce for a few minutes.
- Lightly coat the cut side of the bun with olive oil. Heat a cookie sheet in a 375 degree oven, place cut side down on the baking sheet and bake until the cut side is just beginning to brown, but the bun is still soft; about 5 minutes.
- Place the meatball onto the bun, add a little marinara over the top. Spread the top of the bun with some of the pesto, top the meatball with a spinach leaf, some arugula or a basil leaf and top with the bun. Serve immediately.
- Prepare the pesto:
- Combine the garlic, pine nuts, spinach and artichokes in the work bowl of a food processor. Pulse until finely chopped. With the motor running, slowly add the olive oil. Stop and add the cheese and balsamic. Pulse until combined.
The Cooksosousme Santa Rosa, CA
- Not added to any groups yet!