Meatball sliders
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
3 cups
dried marjoram
0.5 tsps
free range eggs
2 large
flatleaf parsley
0.5 cup
whole garlic clove
4
ground pork
1 pound
lean ground beef
1 pound
olive oil
0.25 cup
oregano
0.5 tsps
parmigiano reggiano
1.5 cups
slider buns
20 small
sugar
1 tsp
whole canned tomatoes
56 ounce
vegetable oil
2 cups
full fat milk
0.67 cup
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:
Carbs
28 g
Fat
18 g
Protein
21 g
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