|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 55g||71%|
|Saturated Fat 22g||111%|
|Total Carbohydrate 62g||22%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These little Italian meatball sliders are the absolute perfect appetizer. Loaded with melted mozzarella, and other Italian cheeses and a fresh tomato basil sauce on a perfectly warm brioche bun, you will be instantly addicted to these flavorful sliders.
Wondering what the trick to light and airy meatballs is? It's all about the way you handle the meat! As soon as you get too handsy with the beef, it will break down the proteins and create dense, hockey-puck like meatballs. To create fluffy yet compact meatballs, don't overwork it!
- For the Meatballs: (adapted from The Meatball Shop NYC)
- 1 tablespoons olive oil
- 1 pounds 80% lean ground beef
- 1/2 cup ricotta cheese
- 1 large egg
- 1/4 cup bread crumbs
- 1/4 cup fresh parsley (chopped)
- 1/2 tablespoon fresh oregano (chopped, or 1/2 teaspoon dried)
- 1 teaspoons salt
- 1 pinch crushed red pepper flakes
- For the Sauce:
- 1 tablespoon olive oil
- 2 garlic cloves (thinly sliced)
- a pinch of red pepper flakes
- 1 box of Pomi chopped tomatoes (26.4 ounces, or another high-quality chopped tomato)
- 1 tablespoon butter
- 6 basil leaves (torn)
- For the Sandwich:
- 6 mini brioche buns
- 6 mini meatballs
- 6 thick slices of fresh mozzarella
- 1 cup of shredded Italian cheese blend
- 1 cup tomato sauce
- 12 basil leaves
For the Meatballs
Gather the ingredients.
Preheat oven to 450 F. Oil a baking sheet and set aside.
In a large bowl, gently combine ground beef, ricotta, egg, bread crumbs, parsley, oregano, salt and the red pepper flakes. Roll into 6 small even balls and set on the baking sheet - making sure that they touch one another. Bake for 20 minutes or until cooked through, firm and browned.
For the Sauce
Add olive oil and thinly sliced garlic to a sauce pan. Let cook for a minute or two over medium heat unit the garlic becomes fragrant but not brown.
Add a pinch of red pepper flakes and the box of Pomi tomatoes. Stir and let cook for 15 minutes. Add butter and basil and stir to combine. Set aside.
For the Sandwich
Turn your broiler to high. Arrange 6 brioche buns, open faced, and set on a baking sheet. On the top buns, add 1 tbsp of tomato sauce and evenly distribute the Italian cheese blend.
On the bottom buns, add another 1 tbsp of the tomato sauce and place the cooked meatball on top. Top the meatball with the fresh mozzarella slices and a sprinkle of salt.
Broil the sandwiches for a few minutes until the cheese starts to bubble and get crispy. Remove from the oven, put some basil on top of the meatballs and close up the slider sandwiches. Enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.