RECIPE #4533 - MEATBALL SLIDERS, Friday, September 24, 2010 - | Nashville News, Weather & Sports

RECIPE #4533 - MEATBALL SLIDERS, Friday, September 24, 2010



1 lb 80/20 Ground Beef
1 Egg, beaten
1/4 Cup Onion, finely grated
1/4 Italian Style Bread Crumbs
2 Tablespoons Parmigiana Reggiano Cheese, finely grated
1 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
2 Tablespoons Extra Virgin Olive Oil
2 Jars Spaghetti Sauce
1 Dozen Miniature Hamburger Buns/Small Rolls, split in half
1 Dozen Slices Provolone Cheese
1 Dozen Basil Leaves


Combine the first seven ingredients in a mixing bowl and mix thoroughly until combined.  Meanwhile, preheat a large Dutch oven over medium heat; add olive oil.  Using wet hands, carefully roll out 12 meatballs of equal size and add to the Dutch oven, browning 1 - 2 minutes per side.  Add spaghetti sauce, reduce heat to low, cover and simmer for 30 minutes.  To assemble, add one meatball to each bun along with sauce.  Top with provolone cheese and basil.  Serve immediately.


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