Meatball Sliders

Photo by Kimberly D.
Adapted from epicurious.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Adapted from epicurious.com

Ingredients

  • For tomato sauce

  • 2

    (28-ounce) cans whole tomatoes in juice

  • 1/4

    cup olive oil

  • 1

    medium onion, finely chopped

  • 5

    garlic cloves, minced

  • 1

    teaspoon sugar

  • 1

    Turkish or 1/2 California bay leaf

  • For meatballs

  • 3

    cups coarse fresh bread crumbs (6 slices firm white sandwich bread)

  • 2/3

    cup whole milk

  • 1

    pound ground pork

  • 1

    pound ground beef chuck (not lean)

  • 4

    garlic cloves, minced

  • 1 1/2

    cups grated Pecorino Romano (1/4 pound)

  • 2

    large eggs, lightly beaten

  • 1/2

    cup finely chopped flat-leaf parsley

  • 1/2

    teaspoon dried oregano

  • 2

    cups vegetable oil

  • 20

    small (2-inch) soft buns or rolls, split

Directions

Make tomato sauce: Purée tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl. Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf. Make meatballs while sauce simmers: Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, eggs, parsley, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend with your hands until just combined well (do not overmix). Form level 1/4-cup portions into meatballs. Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch. Transfer to paper towels with a slotted spoon. Simmer meatballs in sauce and assemble sliders: Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through. Assemble sliders with a meatball and 1 tablespoon sauce per bun, securing each with a wooden pick.

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