Recipes....ITALIAN MEATBALL SLIDERS Pinterest yummy
THESE ITALIAN MEATBALL SLIDERS WILL DELIGHT ALL OF YOUR GAME DAY PARTY GOERS! JUICY, CHEESY FILLED MEATBALLS SLATHERED IN MELTED MOZZARELLA DRIZZLED WITH A TANGY ITALIAN MARINARA SAUCE.
INGREDIENTS
2 pounds ground beef (I used 85/15, but use what you prefer)
2 tablespoons minced saut�ed onions
4 ounces mozzarella cheese, cut to small dice (1/4-inch)
2/3 cup panko bread crumbs
1 teaspoon garlic salt
1 tablespoon dried oregano
1 large egg, beaten
3 ounces freshly shredded mozzarella cheese (see notes about pre-shredded)
One 24-ounce jar marinara sauce
16 slider buns
INSTRUCTIONS
Preheat oven to 325�
Place slider buns in a foil packet, completely sealed and then set aside.
In a large bowl place ground beef, sauteed onions, 4 ounces diced cheese squares, panko, garlic salt, and oregano.
Using a wooden spoon or your hands, mix all ingredients until well blended.
Add beaten egg to ground beef mixture and mix until egg is incorporated evenly.
Using a large scoop (ice cream scoop size) form gently into round balls. Do not hard pack the meatballs so they are very tightly compacted, you want to have tender light meatballs after baking. (If you have one, use a scale to weigh them out so that they are the same size for even cooking. I weigh them out to 2.5 ounces each.)
Repeat until all meat is formed into a meatball. (The meatballs can be made to this point up to a day before you bake them. See notes.)
Place each meatball with at least 1-inch in between onto a roasting pan.
Place meatballs in the oven and bake for 15 minutes, then remove from the oven.
While the meatballs are baking, in a saucepan heat the marinara sauce.
At the time you remove the meatballs, place the foil packet of buns into the oven to warm.
Evenly divide shredded mozzarella over each baked meatball. Place the pan back in the oven and bake for approximately 5 more minutes until the cheese is melted and slightly golden.
Once cheese is melted the meatballs are done. Remove meatballs and Foil packet of buns from the oven.
Build a slider with one cheesy meatball on each bun. Spoon 1-2 tablespoons of sauce over the top and serve immediately.
NOTES
I suggest you buy your mozzarella and shred it yourself. Most of the pre-shredded store-bought cheeses add ingredients to keep them from sticking together and preservatives to have them last longer. I find that the cheese doesn't melt as well when you use these pre-shredded options. An added bonus... you get more cheese for the price if you shred it yourself.
If you make the meatballs a day before baking them, remove the meatballs from the refrigerator 60 minutes before baking them to take the chill off before baking.
INGREDIENTS
2 pounds ground beef (I used 85/15, but use what you prefer)
2 tablespoons minced saut�ed onions
4 ounces mozzarella cheese, cut to small dice (1/4-inch)
2/3 cup panko bread crumbs
1 teaspoon garlic salt
1 tablespoon dried oregano
1 large egg, beaten
3 ounces freshly shredded mozzarella cheese (see notes about pre-shredded)
One 24-ounce jar marinara sauce
16 slider buns
INSTRUCTIONS
Preheat oven to 325�
Place slider buns in a foil packet, completely sealed and then set aside.
In a large bowl place ground beef, sauteed onions, 4 ounces diced cheese squares, panko, garlic salt, and oregano.
Using a wooden spoon or your hands, mix all ingredients until well blended.
Add beaten egg to ground beef mixture and mix until egg is incorporated evenly.
Using a large scoop (ice cream scoop size) form gently into round balls. Do not hard pack the meatballs so they are very tightly compacted, you want to have tender light meatballs after baking. (If you have one, use a scale to weigh them out so that they are the same size for even cooking. I weigh them out to 2.5 ounces each.)
Repeat until all meat is formed into a meatball. (The meatballs can be made to this point up to a day before you bake them. See notes.)
Place each meatball with at least 1-inch in between onto a roasting pan.
Place meatballs in the oven and bake for 15 minutes, then remove from the oven.
While the meatballs are baking, in a saucepan heat the marinara sauce.
At the time you remove the meatballs, place the foil packet of buns into the oven to warm.
Evenly divide shredded mozzarella over each baked meatball. Place the pan back in the oven and bake for approximately 5 more minutes until the cheese is melted and slightly golden.
Once cheese is melted the meatballs are done. Remove meatballs and Foil packet of buns from the oven.
Build a slider with one cheesy meatball on each bun. Spoon 1-2 tablespoons of sauce over the top and serve immediately.
NOTES
I suggest you buy your mozzarella and shred it yourself. Most of the pre-shredded store-bought cheeses add ingredients to keep them from sticking together and preservatives to have them last longer. I find that the cheese doesn't melt as well when you use these pre-shredded options. An added bonus... you get more cheese for the price if you shred it yourself.
If you make the meatballs a day before baking them, remove the meatballs from the refrigerator 60 minutes before baking them to take the chill off before baking.
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