With barbecue season in full swing, you’ll probably devour your fair share of juicy burgers this summer. While the classics never go out of style, it’s always fun to put new twists on old favorites. You’ll definitely want to add these meatball sliders to your menu.
For more recipes that are perfect for summer entertaining, visit Mindy's Meals on Heels Blog.
Prepared in 40 minutes or less
1/2 pound ground beef
1/2 pound ground pork
1/2 pound veal
1/2 cup Panko breadcrumbs
1/2 cup filtered water
8 tablespoons freshly grated Pecorino Romano cheese, divided
1 large egg
1 large egg yolk
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
2 tablespoons olive oil
1 cup chopped onion
6 garlic cloves, chopped
1/4 cup (packed) fresh basil leaves
1.5 teaspoons fennel seeds
1 28-ounce can whole peeled tomatoes
1 14.5-ounce can whole peeled tomatoes
Baby arugula leaves
18 small soft brioche rolls, split horizontally
Mix all meats, Panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt and 1/2 teaspoon black pepper in large bowl. Make 18 2-inch meatballs.
Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until they are evenly brown. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar and simmer, stirring occasionally, about 30 minutes.
Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. Can be made one day ahead. Cover; chill.
Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some sauce and sprinkle with remaining two tablespoons parsley and two tablespoons cheese. Cover with tops of rolls.