MEATBALL SLIDERS WITH A TWIST
Steps:
- In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the breadcrumbs, Parmesan, parsley, salt and a few turns of pepper and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Roll 1 1/2 tablespoon-sized balls, packing just firmly enough so they hold together but not so much that they toughen. Put the balls on a plate or sheet of parchment paper.
- Warm the tomato sauce in a large pot over medium heat.
- Heat 1/4 inch of oil in a skillet over medium-high heat and cook the balls in batches, turning until they're golden brown on all sides, 7 to 10 minutes. (Alternatively, you can deep fry the suckers if that's what you're into.) Add the balls to the tomato sauce.
- Put 1 slice of mozzarella, 2 balls and 1 basil leaf on the bottom of each roll. Top with the top of the slider bun and serve with additional marinara sauce and chopped parsley or basil on the side.
CHEESY MEATBALL SLIDERS
These sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.
Nutrition Facts : Calories 514 calories, Fat 25g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 856mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.
MORTADELLA MONSTER
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Slice the roll in half horizontally. Spread the Jalapeno Honey Mustard on the lid only. Layer on the mortadella, muenster, peppers and lettuce. Close the lid and slice into halves or quarters, depending on who's hungry.
- In a small bowl, combine the mustard, honey and jalapenos. Use right away or store for up to a week in the fridge.
MARINARA-PARMESAN MEATBALL SLIDERS
Skip the noodles and place these tasty meatballs onto slider buns. Perfect for game day or a weeknight snack.
Provided by thedailygourmet
Categories Sliders
Time 1h40m
Yield 9
Number Of Ingredients 14
Steps:
- Whisk together egg and milk in a large bowl. Add bread crumbs to moisten. Mix in ground beef, ground pork, Parmesan cheese, salt, pepper, garlic, onion, and Italian seasoning. Mix gently to combine. Cover bowl and refrigerate mixture for 1 hour for flavors to meld.
- Shape mixture into 3 ounce meatballs.
- Pour marinara sauce into a deep skillet and place meatballs into the sauce. Turn heat to medium, cover, and cook meatballs for 12 minutes. Flip meatballs and simmer until cooked through, about 12 more minutes.
- Toast slider buns. Add 1 meatball to each bottom slider bun. Top meatballs with freshly shaved Parmesan and cover with tops of slider buns. Serve immediately.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 331.1 g, Cholesterol 66.8 mg, Fat 18.9 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 6.4 g, Sodium 765.7 mg
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