Meatball Sliders
"We enjoyed these sliders and a good way to use some small amounts of ground meat. They are more time consuming than they first appear, but there are some do-ahead parts of the recipe. Worth the time they take to make though. The serving size is 3 sliders each making about 18 burgers. Recipe source: Bon Appetit (September 2007)"
Ingredients
Nutritional
- Serving Size: 1 (491.5 g)
- Calories 653.4
- Total Fat - 30.5 g
- Saturated Fat - 7.9 g
- Cholesterol - 157.6 mg
- Sodium - 1008.1 mg
- Total Carbohydrate - 55.3 g
- Dietary Fiber - 5.6 g
- Sugars - 11 g
- Protein - 39.8 g
- Calcium - 381.6 mg
- Iron - 6.2 mg
- Vitamin C - 34 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a large bowl mix together the first 11 ingredients (meats - pepper, but using only 1/4 cup parsley and six tablespoons of the cheese - saving remainder of the parsley and cheese for serving). Form into 18 two-inch meatballs.
Step 2
In a skillet heat the vegetable oil over medium high heat. Working in batches fry meatballs until brown, transferring them to a plate. Pour off drippings and then reduce heat to medium. Add the olive oil to the skillet.
Step 3
Stir in the next 4 ingredients (onion - fennel seeds) and saute until onion browns (5 minutes). Stir in tomatoes and bring to a boil, scraping up the brown bits. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally. Puree sauce in a processor or blender until almost smooth (or use an immersion blender while sauce is in pan); return to skillet. Add meatballs and simmer until meatballs are heated through (30 minutes).
Step 4
***Do ahead -- meatballs and sauce and be made one day ahead, cover and chill.
Step 5
To serve: place argula leaves on bottom of each roll, if using leaves, top with 1 meatball and some sauce and sprinkle with remaining parsley (2 T) and 2 tablespoon cheese. Cover with tops of rolls.
Tips
No special items needed.