Mini Meatball Sliders

Recipe courtesy of Ree Drummond for Food Network Magazine

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

24

sliders

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

24

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    pounds ground beef (preferably chuck)

  • 1/2

    cup panko or other breadcrumbs

  • 1/2

    cup whole milk

  • 2

    cloves garlic, minced

  • Kosher salt and freshly ground pepper

  • 3

    tablespoons extra-virgin olive oil

  • 1/2

    onion, diced

  • 1

    24-ounce jar marinara sauce

  • 24

    dinner rolls

  • 2

    cups grated mozzarella cheese

Directions

Combine the beef, breadcrumbs, milk, garlic, 1/2 teaspoon salt, and pepper to taste in a large bowl and knead the mixture together with your hands. Roll into heaping-tablespoon-size balls. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes; remove to a plate. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the meatballs and cook, turning, until browned all over, about 1 minute. (You might have to do this in 2 batches.) Pour in the marinara sauce and return the onion to the skillet; gently stir. Cover and simmer 20 minutes. When ready to serve, split the dinner rolls and sprinkle some mozzarella on the bottom rolls. Top each with a meatball, some sauce and more mozzarella and sandwich with the top rolls.

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