Meatball Sliders

Meatball Sliders takes about 45 minutes from beginning to end. For $1.35 per serving, you get a hor d'oeuvre that serves 20. One portion of this dish contains about 18g of protein, 16g of fat, and a total of 357 calories. This recipe from Foodista requires bay leaf, whole milk, flat-leaf parsley, and yellow onion. 12 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is solid. Meatball Sliders, Meatball Sliders, and Meatball Sliders are very similar to this recipe.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

1. To make the tomato sauce:
2. Pure tomatoes with their juice in a blender and transfer to a bowl.
3. Heat oil in a large heavy pot over medium-high heat and saut onion until golden, about 6 minutes. Add garlic and saut, stirring, 1 minute. Add tomato pure, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf.
4. Make meatballs while sauce simmers:
5. Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, eggs, parsley, oregano, marjoram, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend until just combined well (do not overmix). Form level 1/4-cup portions into meatballs.
6. Heat oil in a 10-inch heavy skillet over medium-high heat hot and 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.
7. Simmer meatballs in sauce and assemble sliders:
8. Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.
9. Assemble sliders with a meatball and 1 tablespoon sauce per bun. Garnish with baby greens and secure each with a wooden pick.

 

Step by step:

1. To make the tomato sauce:Pure tomatoes with their juice in a blender and transfer to a bowl.

2. Heat oil in a large heavy pot over medium-high heat and saut onion until golden, about 6 minutes.

3. Add garlic and saut, stirring, 1 minute.

4. Add tomato pure, 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.

5. Add meat, garlic, cheese, eggs, parsley, oregano, marjoram, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend until just combined well (do not overmix). Form level 1/4-cup portions into meatballs.

6. Heat oil in a 10-inch heavy skillet over medium-high heat hot and 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

1. 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.

2. Garnish with baby greens and secure each with a wooden pick.

Nutrition Information:

covered percent of daily need

 

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