- 16
Ingredients
- 1/2 POUND GROUND PORK OR ITALIAN SAUSAGE
- 1/4 CUP PANKO
- 2 LARGE EGGS, LIGHTLY BEATEN
- 1 TABLESPOON MINCED GARLIC
- 1/2 CUP GRATED PARMESAN
- 1/4 CUP FINELY CHOPPED ITALIAN FLAT-LEAF PARSLEY
- 1/2 TEASPOON KOSHER SALT
- 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
- 1/4 CUP EXTRA-VIRGIN OLIVE OIL OR CANOLA OIL, FOR FRYING
- 1 (24-OUNCE) JAR MARINARA SAUCE (OR 3 CUPS OF YOUR FAVORITE HOMEMADE SAUCE)
- HAWAIIAN SWEET ROLLS
- SLICED MOZZARELLA OR SHREDDED PARMESAN
Preparation
Step 1
Use your hands to combine the beef, pork, panko, eggs, garlic, Parmesan, parsley, salt and pepper.
Roll the mixture into 2-inch balls. Place them on a baking sheet or platter, and set aside.
Heat half the olive oil in a large, heavy skillet over medium heat. Add half the meatballs, and brown them on all sides. (If a meatball is stuck to the skillet, give it extra time to brown and release. Forcing it will make the meatball break apart.) Transfer them to a plate, and repeat.
Warm your marinara in a large saucepan or Dutch oven over low heat. Add meatballs, and gently simmer for about 30 minutes. (Check the pot every once in a while to make sure the sauce is still gently bubbling and not breaking apart your meatballs.)
Preheat the oven to 300 degrees F.
Split your rolls horizontally, and place them on a baking sheet so the insides of the rolls are facing up. Toast them in the oven for 2 to 3 minutes.
When the rolls come out of the oven, place the top halves on a plate. Set aside.
Set the oven to broil.
Take a spoon, and gently press the center of the bottom-half of each roll. (This will help hold the meatballs in place.) Spoon a meatball onto each roll. Add a little more sauce, if necessary, and place a small slice of mozzarella on top of each meatball. Broil just until the cheese melts.
Place the tops of the rolls on each slider. Serve warm with the leftover marinara for dipping.