Neelys Meatball Sliders Recipes

Steps:

• Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper.
• Place the beef and pork in a mixing bowl. Add the egg, breadcrumbs, pesto, salt, garlic powder, onion powder, pepper and half the Parmesan. Gently mix together to incorporate. Scoop out 24 heaping tablespoons meatball mix (each just shy of 1 1/2 tablespoons). Roll the mounds into round meatballs between your palms.
• Place a large nonstick skillet over medium-high heat. Pour in the olive oil and heat until shimmering. Carefully add the meatballs to the skillet and fry until crispy and brown, 3 to 4 minutes on each side. Remove the meatballs from the skillet and discard any remaining oil.
• Halve the potato buns horizontally without separating the buns from each other. Put the bottom buns on the prepared baking sheet and spread 1/2 cup marinara sauce on top. Line up the meatballs on top of the sauce, so that each bun will have its own meatball. Pour the remaining marinara sauce over the meatballs. Sprinkle with the basil. Lay the sliced provolone evenly over the meatballs. Place the top buns over the cheese.
• Mix the melted butter and the garlic salt together. Generously brush over the top buns. Sprinkle the remaining Parmesan evenly over the butter mixture.
• Bake until the provolone melts and the topping turns golden brown, about 15 minutes. Slice into individual sliders and serve immediately.

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.

Steps:

• Preheat the oven to 350° F (180°C).
• In a large bowl, combine the ground beef, egg, salt, pepper, garlic powder, parmesan, and chopped basil until thoroughly mixed.
• Take a golf ball-sized amount of the beef mixture and roll it into a ball. Repeat with the rest of the beef mixture, setting the meatballs aside on a plate.
• Heat oil in a pan over high heat. Sear meatballs on one side for about one to two minutes, then flip. Cook for another one to two minutes, then remove the meatballs from the pan and drain any excess fat.
• Pour the marinara sauce into the pan and place the meatballs in the sauce. Cook for about eight to 10 minutes, flipping the meatballs in the sauce until the sauce has reduced to a thick consistency. Remove from heat.
• Cut the 4×3 sheet of dinner rolls in half lengthwise. Arrange the bottom half into a 9×13 inch (23x33 cm) baking pan.
• Place the meatballs evenly in a 4×3 grid, putting one on each roll. Layer the mozzarella evenly on top. Cover with the top half of the dinner rolls.
• In a small bowl, combine the melted butter, garlic, basil, and parmesan, stirring until evenly mixed. Pour the garlic butter mixture over the top of the sliders.
• Bake for 20 minutes until the rolls are golden brown and cheese is melted.
• Cut into individual sandwiches, and serve.
• Enjoy!

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.

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl add the ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk and mix until thoroughly combined.
• Roll the mixture into 5 ounce meatballs.
• Add 1 tablespoon of olive oil to a pan over medium heat and brown the meatballs on both sides for 15 minutes total.
• Slice the rolls in half lengthwise.
• Place the bottom half on a 9 x 13-inch (23 x 33cm) baking dish.
• Spoon a little marinara sauce on each bun. Top a meatball on each roll, add another spoonful of sauce, and top with mozzarella cheese.
• Place the remaining half of the rolls on top and lightly brush them with oil.
• Combine the parmesan cheese and the Italian seasoning in a small bowl and sprinkle it over the buns.
• Bake for 15 minutes.
• Enjoy!

Steps:

• In a large bowl, combine the mushrooms, cannellini beans, onion, bread crumbs, ½ cup (15 grams) of parsley, 3 cloves of minced garlic, the dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper and mix well.
• Roll the mushroom mixture into golf ball-sized balls.
• Heat the canola oil in a large pot over medium-high heat until shimmering. Place the balls in the pot and cook for 1 minute on each side until browned all over, 3-4 minutes total.
• Add the marinara sauce and stir to coat the balls.
• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half on a 9x13-inch (23x33-cm) rimmed baking sheet. Place the meatballs on top, followed by any remaining marinara sauce in the pot, then the mozzarella. Top with the top half of the rolls.
• Mix the melted butter in a small bowl with the remaining tablespoon of minced garlic, the Parmesan, and remaining teaspoon of parsley. Brush the tops of the rolls with the butter mixture.
• Bake for 15 minutes, or until the bread is golden brown.
• Slice into individual sliders, then serve.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine first 9 ingredients. Mix well with hands. Shape into the size of walnuts and place in a single layer in a 13 by 9-inch pan. Pour Neelys BBQ sauce over meatballs and bake for 45 minutes. Remove and serve with toothpicks as an appetizer.
• In a large saucepan, combine all the ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.

Steps:

• For the sauce: Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add the minced garlic and onions and saute until the onions are translucent, about 5 minutes. Remove the mixture from the heat and let cool. Transfer the mixture to a blender and add the tomato puree. Blend until smooth.
• Heat the remaining 2 tablespoons olive oil in a medium pot set over medium heat. Add the sliced garlic and cook until the garlic is golden brown, about 30 seconds. Remove the garlic with a slotted spoon, leaving the oil in the pot. Carefully pour the tomato sauce into the pot, reduce the heat to medium-low and let simmer while you prepare the meatballs.
• For the meatballs: In same skillet, heat 2 tablespoons olive oil over medium heat and add the garlic and onions. Saute 5 minutes, and then remove from the heat to cool.
• In a bowl, combine the milk and breadcrumbs and stir until the crumbs look like wet sand. Add a little more milk if it looks too dry.
• In a large bowl, combine the ground meats, sausage, parsley, basil, eggs, some salt and pepper, the cooked onion-garlic mixture and the breadcrumbs. Stir with your hands until just mixed, and then form 24 small meatballs. Place the meatballs on a baking sheet or plate.
• Reheat the large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, add half the meatballs and cook until browned on all sides, turning a few times during cooking, about 5 minutes. Repeat with the remaining meatballs. Transfer all the meatballs to the simmering tomato sauce and cook for a few minutes, until cooked through.
• To serve, place 2 meatballs on each slider roll and spoon some sauce on top. Top the meatballs with a slice of cheese and serve. You may have leftover sauce.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Steps:

• Make the meatballs: Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook 1 minute, stirring constantly.
• Stir in the coriander, fennel seeds and rosemary; toast 1 minute. Transfer the mixture to a large bowl and refrigerate until cool.
• Meanwhile, roll the goat cheese into 1/2-inch balls (the size of marbles); set aside.
• Add the sausage, ground lamb, breadcrumbs, eggs and 1/2 teaspoon salt to the bowl with the spice mixture and mix with your hands until just combined. Roll into 24 small ovals (about 2 tablespoons meat each). Make an indentation in each with your thumb, then insert a goat cheese ball and form the meat around it. Roll between your hands to make a smooth ball. Refrigerate until ready to cook.
• Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until soft, about 1 minute. Add the tomatoes and their juices, red pepper flakes, 1/2 teaspoon salt and the sugar; cook until thickened, about 10 minutes. Add the oregano.
• Add the meatballs to the sauce. Reduce the heat to low, cover and simmer until cooked through, about 10 minutes.
• Assemble the sliders: Beat the goat cheese, mascarpone and milk in a bowl with a wooden spoon. Stir in the oregano, rosemary, thyme, dill, 1/4 teaspoon salt and a pinch of pepper. Spread the goat cheese mixture on each roll; fill with the pickled cucumbers, meatballs and more sauce.

Steps:

• Combine the nuts and garlic in a food processor and pulse to a coarse crumb. Add the panko, Parmesan, parsley, a big pinch of 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 the mixture into 1 1/2 tablespoon-size 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. 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 to the tomato sauce.
• Put 1 slice of mozzarella, 2 balls and 1 or 2 basil leaves on each roll. Serve with additional sauce and chopped parsley or basil on the side.