Italian Meatball Sliders with Red Sauce

The recipe Italian Meatball Sliders with Red Sauce could satisfy your Mediterranean craving in approximately 1 hour and 25 minutes. One portion of this dish contains roughly 22g of protein, 25g of fat, and a total of 409 calories. For $2.74 per serving, you get a main course that serves 8. This recipe from Foodnetwork requires onion, tomato paste, fresh basil, and fresh thyme. 2767 people have made this recipe and would make it again. Overall, this recipe earns a pretty good spoonacular score of 64%. If you like this recipe, take a look at these similar recipes: Italian Meatball Sliders, Pasta with Italian Sausage, Meatball, Mushroom and Red Wine Tomato Sauce, and Italian Turkey Meatball in Tomato Sauce.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Special equipment: 8 bamboo skewers Preheat the oven to 350 degrees F. For the tomato sauce: Heat the olive oil in a large, deep skillet over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato paste, cook for 1 minute. Stir in the tomatoes, basil, thyme, 1 cup water, and some salt and pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes. Keep warm. For the meatballs: Soak the panko in the milk for 10 minutes. In a large mixing bowl, combine the ground beef and pork, Parmesan, parsley, garlic, some salt and pepper and the soaked panko. Mix well to combine; do not overwork. Form into eight 2-inch balls. Set a large saute pan over medium-high heat. Add the olive oil. Sear the meatballs on all sides until golden brown, 6 to 7 minutes. Remove the thyme sprigs from the tomato sauce; add the meatballs to the sauce. Spoon some sauce over the meatballs, then top them with slices of mozzarella. Transfer to the oven and bake until the cheese is bubbly and the meatballs are cooked through, 20 to 25 minutes. To assemble the sliders, load one meatball onto each bun. Top with a basil leaf and secure the bun top with a bamboo skewer. Serve on a large platter with extra sauce on the side.

 

Step by step:

1. Watch how to make this recipe.

2. Special equipment: 8 bamboo skewers

3. Preheat the oven to 350 degrees F.

For the tomato sauce

1. Heat the olive oil in a large, deep skillet over medium-high heat.

2. Add the onions and cook until translucent, about 5 minutes.

3. Add the garlic and pepper flakes and cook until fragrant, 1 to 2 minutes.

4. Add the tomato paste, cook for 1 minute. Stir in the tomatoes, basil, thyme, 1 cup water, and some salt and pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes. Keep warm.

5. For the meatballs: Soak the panko in the milk for 10 minutes. In a large mixing bowl, combine the ground beef and pork, Parmesan, parsley, garlic, some salt and pepper and the soaked panko.

6. Mix well to combine; do not overwork. Form into eight 2-inch balls.

7. Set a large saute pan over medium-high heat.

8. Add the olive oil. Sear the meatballs on all sides until golden brown, 6 to 7 minutes.

9. Remove the thyme sprigs from the tomato sauce; add the meatballs to the sauce. Spoon some sauce over the meatballs, then top them with slices of mozzarella.

10. Transfer to the oven and bake until the cheese is bubbly and the meatballs are cooked through, 20 to 25 minutes.

11. To assemble the sliders, load one meatball onto each bun. Top with a basil leaf and secure the bun top with a bamboo skewer.

12. Serve on a large platter with extra sauce on the side.

Nutrition Information:

covered percent of daily need