Meatball sliders

Name: Meatball sliders
Total time: 45 min
Yield: 20 servings
Ingredients: 0.5 bay leaves; 135 g white bread; 0.5 tsps dried marjoram; 2 large free range eggs; 30 g flatleaf parsley; 4 whole garlic clove; 453.59 g ground pork; 453.59 g lean ground beef; 54 ml olive oil; 0.5 tsps oregano; 150 g parmigiano reggiano; 20 small slider buns; 1 tsp sugar; 1.59 kgs whole canned tomatoes; 436 ml vegetable oil; 162.67 ml full fat milk; 1 medium sweet onion

A delicious hor d'oeuvre, these Meatball Sliders are made with a mixture of olive oil, garlic cloves, eggs, and more. With a cooking time of about 45 minutes, this recipe serves 20 and covers 13% of your daily vitamins and minerals needs. Best served as a party appetizer, these sliders are perfect for gatherings or game nights.

Ingredients

bay leaves

0.5

white bread

135 g

dried marjoram

0.5 tsps

free range eggs

2 large

flatleaf parsley

30 g

whole garlic clove

ground pork

453.59 g

lean ground beef

453.59 g

olive oil

54 ml

oregano

0.5 tsps

parmigiano reggiano

150 g

slider buns

20 small

sugar

1 tsp

whole canned tomatoes

1.59 kgs

vegetable oil

436 ml

full fat milk

162.67 ml

sweet onion

1 medium

Method

To make the tomato sauce:Pure tomatoes with their juice in a blender and transfer to a bowl.
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.Make meatballs while sauce simmers: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.
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.

Nutrition:

371 kcal

Carbs

28 g

Fat

18 g

Protein

21 g

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