Monday's Leftovers: Meatball Sliders

Monday's Leftovers: Meatball Sliders


Quite a few of you were upset by the addition of meatballs in pasta. However, I do believe that meatballs definitely have their time and place. One of those places — besides in my belly — is in a hearty meatball sandwich. A few months ago, I came across a recipe for Meatball Sliders and made a mental note to make them. These tiny sandwiches are so kid-sized and adorable, if you have any meatballs leftover from last night's dinner, I'd suggest whipping up a batch of these sliders tonight! If you didn't make yesterday's meal, don't fret. There's a full recipe, just read more


Meatball Sliders
From Gourmet, August 2007

For tomato sauce
2 (28-ounce) cans whole tomatoes in juice
1/4 cup olive oil
1 medium onion, finely chopped
5 garlic cloves, minced
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf

For meatballs
3 cups coarse fresh bread crumbs (6 slices firm white sandwich bread)
2/3 cup whole milk
1 pound ground pork
1 pound ground beef chuck (not lean)
4 garlic cloves, minced
1 1/2 cups grated Pecorino Romano (1/4 pound)
2 large eggs, lightly beaten
1/2 cup finely chopped flat-leaf parsley
1/2 teaspoon dried oregano
2 cups vegetable oil

For assembling sliders
20 small (2-inch) soft buns or rolls, split

  1. Make tomato sauce:
    Purée tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl.
  2. Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf.
  3. Make meatballs while sauce simmers:
    Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, eggs, parsley, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend with your hands until just combined well (do not overmix). Form level 1/4-cup portions into meatballs.
  4. Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch. Transfer to paper towels with a slotted spoon.
  5. Simmer meatballs in sauce and assemble sliders:
    Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.
  6. Assemble sliders with a meatball and 1 tablespoon sauce per bun, securing each with a wooden pick.

Meatballs in sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered. Reheat before serving.

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