Puttanesca Meatball Sliders |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 15 |
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Their just-right size and spice set these tender meatballs apart from others you may have tried. Placed on soft dinner rolls and topped with a zesty sauce, these unique sliders quickly win over a crowd. Ingredients:
1 can (28 ounces) whole tomatoes |
1 medium onion, finely chopped |
3 tablespoons olive oil |
2 garlic cloves, minced |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon fennel seed, crushed |
1 tablespoon chopped capers |
1/8 teaspoon salt |
1/4 teaspoon pepper |
meatballs: |
1 cup shredded parmesan cheese, divided |
1/2 cup panko (japanese) bread crumbs |
1/4 cup 2% milk |
1 egg, beaten |
2 tablespoons minced fresh parsley |
1 garlic clove, minced |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/2 pound ground beef |
1/2 pound ground pork |
1 tablespoon canola oil |
15 dinner rolls |
Directions:
1. Place tomatoes in a food processor; cover and process until pureed. Set aside. In a large skillet, saute onion in oil until tender. Add the garlic, pepper flakes and fennel; cook 2 minutes longer. Stir in the tomatoes, capers, salt and pepper. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until thickened, stirring occasionally.
2. Meanwhile, in a large bowl, combine 1/2 cup cheese, bread crumbs, milk, egg, parsley, garlic, pepper and salt. Crumble meat over mixture and mix well. Shape into fifteen 1-1/2-in. balls.
3. In a large skillet, brown meatballs in oil; drain. Transfer meatballs to sauce; simmer, uncovered, for 15-20 minutes or until a thermometer reads 160°.
4. Place a meatball on each roll. Top with sauce and remaining cheese. Yield: 15 sliders.
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