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Meatball Sliders

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Meatball Sliders

This has to be one of the easiest and tastiest sandwiches for your Superbowl party! Just took my meatball and marina recipe and instead of making large subs…I toast Hawaiian brand rolls and add one meatball to each roll. Make meatballs and sauce a couple of days in advance, thaw meatballs and marinara sauce together over low heat; stirring frequently.

Makes: about 24 sliders (48 if meatballs are cut in half)

Meatballs:

Ritz cracker crumbs (1- 1 ½ rolls)

1 egg

1 small green bell pepper, diced

1-1/2 pounds ground beef

Milk (if mixture is dry)

 

Add all ingredients together and roll into golf ball sized meatballs.

Bake at 425 degrees for 30 minutes. What you don’t use can be frozen after they are baked.

 

Marinara Sauce:

Marinara Sauce Makes: About 3 cups

(Taken from Bucca de Beppo’s cookbook and altered)

This recipe can be doubled and frozen in serving sizes in ziplock freezer bags. Use this marinara sauce for meatball subs, pizzas, and as a light pasta sauce.

2 Tbsp. Olive oil

½ Red onion, chopped

3 Garlic cloves, small chop

1 (28 oz.) can Crushed tomatoes

Salt

2-4 Tbsp. Fresh basil, chopped (use more or less depending on your love for basil)

1-2 tsp. Sun-dried tomato paste

 

1. In a 3-qt. saucepan, heat the olive oil over medium heat. Add onions and garlic, cook until golden brown, approximately 8 minutes. Watch the carefully so the garlic does not burn.

2. Add tomatoes, tomato paste, and 1/8 tsp. salt. Bring to a boil, and then cook over low heat for approximately 30 minutes, stirring often so that the tomatoes do not burn.

3. Turn off heat and add fresh basil and taste for more salt. Let stand for about 6-8 minutes so that the basil flavor can marry into the tomatoes.

 

FOR SUBS:

Open and toast Hawaiian rolls until light golden brown.

Add 1 large meatballs per sub (meatballs can be cut in half). Spoon or ladle sauce over meatballs, sprinkle with shredded Mozzarella cheese and return to oven until cheese melts.

Top with sliced banana peppers if desired.

(I put sliders on foil sheets when toasting/baking subs. Serving them this way also cuts down on the mess with dishes.)

 

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