PROVOLONE MEATBALL SLIDERS
Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
Provided by BelGioioso Cheese
Categories Trusted Brands: Recipes and Tips Bel Gioioso
Time 23m
Yield 8
Number Of Ingredients 13
Steps:
- Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook.
- Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 28.4 g, Cholesterol 65 mg, Fat 11 g, Fiber 1.8 g, Protein 18.7 g, SaturatedFat 5.4 g, Sodium 671.8 mg, Sugar 2.9 g
PORK SAUSAGE AND PROVOLONE SLIDERS
Steps:
- Drizzle a baking dish with some oil. Set aside. Preheat a double-burner cast-iron griddle over medium-high heat.
- Add the fennel seeds, ground pepper and crushed red pepper to a high-sided saute pan and toast over medium heat, about 3 minutes. Add the toasted spices to a mortar and pestle and grind until ground. Add this spice mixture to a medium bowl with the ground pork. Add the parsley and provolone to the bowl and gently but thoroughly combine. Form into 1 1/3-ounce meatballs (or 12 portions) and add to the greased baking dish. Once all the meatballs are formed, with greased hands, individually smash the meatballs in your hand and directly add to the preheated griddle. Cook until charred on both sides, about 5 minutes total. Repeat with the remaining meatballs.
- Add the cooked patties to the toasted rolls and top each patty with pickled onions. Enjoy!
MIGHTY MEATBALL SLIDERS
Steps:
- For the sauce: Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add the minced garlic and onions and saute until the onions are translucent, about 5 minutes. Remove the mixture from the heat and let cool. Transfer the mixture to a blender and add the tomato puree. Blend until smooth.
- Heat the remaining 2 tablespoons olive oil in a medium pot set over medium heat. Add the sliced garlic and cook until the garlic is golden brown, about 30 seconds. Remove the garlic with a slotted spoon, leaving the oil in the pot. Carefully pour the tomato sauce into the pot, reduce the heat to medium-low and let simmer while you prepare the meatballs.
- For the meatballs: In same skillet, heat 2 tablespoons olive oil over medium heat and add the garlic and onions. Saute 5 minutes, and then remove from the heat to cool.
- In a bowl, combine the milk and breadcrumbs and stir until the crumbs look like wet sand. Add a little more milk if it looks too dry.
- In a large bowl, combine the ground meats, sausage, parsley, basil, eggs, some salt and pepper, the cooked onion-garlic mixture and the breadcrumbs. Stir with your hands until just mixed, and then form 24 small meatballs. Place the meatballs on a baking sheet or plate.
- Reheat the large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, add half the meatballs and cook until browned on all sides, turning a few times during cooking, about 5 minutes. Repeat with the remaining meatballs. Transfer all the meatballs to the simmering tomato sauce and cook for a few minutes, until cooked through.
- To serve, place 2 meatballs on each slider roll and spoon some sauce on top. Top the meatballs with a slice of cheese and serve. You may have leftover sauce.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
PROVOLONE MEATBALL SLIDERS
Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
Provided by BelGioioso Cheese
Categories Bel Gioioso
Time 23m
Yield 8
Number Of Ingredients 13
Steps:
- Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook.
- Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 28.4 g, Cholesterol 65 mg, Fat 11 g, Fiber 1.8 g, Protein 18.7 g, SaturatedFat 5.4 g, Sodium 671.8 mg, Sugar 2.9 g
CHEESY MEATBALL SLIDERS
These sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.
Nutrition Facts : Calories 514 calories, Fat 25g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 856mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.
SWEDISH MEATBALL SLIDERS
Make and share this Swedish Meatball Sliders recipe from Food.com.
Provided by Food.com
Categories Christmas
Time 40m
Yield 24 sliders
Number Of Ingredients 11
Steps:
- In a small saucepan over medium heat, combine chili sauce and grape jelly. Bring to a simmer, whisking occasionally, and cook until sauce is glossy and thick, about 10 minutes. Remove from heat and set aside.
- Preheat oven to 375 degrees. In a large bowl, combine ground beef, breadcrumbs, milk, eggs, and Worcestershire sauce. Season to taste with salt and pepper. Dampen hands and form mixture into 24 meatballs (they will be approximately the size of a golf ball). .
- Transfer to a wire rack set over an aluminum foil-lined baking sheet, spacing at least an inch apart, and brush with ½ Celsius sauce.
- Bake until meatballs are browned and cooked through, about 20 minutes. Remove from oven and brush with additional ½ Celsius sauce. .
- Top each meatball with a piece of provolone cheese and allow to melt.
- To assemble sliders, brush top and bottom of mini brioche buns lightly with sauce. Place a few baby spinach leaves on the bottom half of each bun. Top with a meatball, followed by the top half of the bun. Spear each slider with a toothpick, and serve immediately.
Nutrition Facts : Calories 303.3, Fat 12.1, SaturatedFat 5.4, Cholesterol 51.5, Sodium 545.6, Carbohydrate 31.4, Fiber 1.8, Sugar 8.2, Protein 16.1
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