Jack's Meatball Sliders

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

30

sliders

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

30

servings

Adapted from foodnetwork.com

Ingredients

  • For the sauce:

  • 4 or 5

    cloves garlic, chopped (not too small; larger chunks, about 1/4 inch)

  • 1/2

    teaspoon red pepper flakes

  • 2

    tablespoons extra-virgin olive oil

  • 1

    28-ounce can crushed tomatoes

  • 1/2

    teaspoon kosher salt

  • For the meatballs:

  • 1

    pound ground beef

  • 1

    pound ground sausage (preferably spicy pork)

  • 1/2

    cup finely chopped onion

  • 1/4

    cup minced garlic

  • 2

    tablespoons chopped fresh thyme

  • 1

    tablespoon chopped fresh parsley, plus more for garnish

  • 1

    large egg

  • 1/2

    cup grated parmesan, plus more for garnish

  • 1

    cup panko breadcrumbs

  • 12

    ounces ricotta cheese

  • 2

    teaspoons kosher salt

  • Olive oil

  • 33

    slider-size potato buns, toasted

Directions

Make the sauce: In a large saucepan over medium heat, saute the garlic and red pepper flakes in the oil 1 minute, stirring. (Do not brown the garlic.) Stir in the tomatoes and salt. Bring the sauce to a boil, reduce the heat to low and simmer, stirring occasionally, 15 minutes. Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. In a large bowl, mix the beef, sausage, onion, garlic, thyme, parsley, egg, parmesan, breadcrumbs, ricotta and salt with your hands. Form 1 1/2-inch balls out of the meat mixture. Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil. Working in batches, addthe meatballs and brown on all sides, about 4 minutes. Return all the meatballs to the skillet and place in the oven to finish cooking, 10 minutes. Toss the meatballs with 3 cups of the prepared sauce. Place on the toasted slider buns and sprinkle with parmesan and parsley.

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