Meatball slider sandwiches

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 12
Calories 269, total fat 20 G., saturated fats 6 G., proteins 14 G., carbohydrates 9 G., fiber 2 G., cholesterol 75 mg, sodium 419 mg, sugar 4 G.

Juicy, firm meatballs in tomato sauce are great not only as a main course with a side dish, but also as appetizers to delight a crowd at a house party. Each meatball is the perfect size for a slider sandwich, a miniature sandwich for a couple of bites. Place a meatball on each small bun, top with a little tomato sauce, shavings of pecorino cheese, and a basil leaf, cover with the tops of the buns, and serve. To help the sliders stay in place, pierce them with toothpicks or skewers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g of minced pork
350 g raw Italian pork sausage, casings removed
1 teaspoon red pepper flakes
6 cloves garlic, chopped (separated)
0.5 tbsp. panko breadcrumbs
0.5 tbsp. grated parmesan
2 large eggs
1/4 cup chopped fresh parsley leaves
4 tablespoons olive oil, divided
1 onion, chopped
1 can (560 g) of canned tomato puree
1 can (400 g) of canned chopped tomatoes
Soft buns cut in half horizontally
Fresh basil leaves
Pecorino cheese shaved

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large bowl, combine the ground pork and pork sausage, red pepper flakes, 2 crushed garlic cloves, breadcrumbs, grated cheese, eggs, parsley, and black pepper to taste. Form the meat mixture into 2-inch (5 cm) diameter meatballs and place on a serving platter.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs and cook until crispy on all sides. Transfer to a plate.

Meanwhile, begin preparing the sauce. Add 2 tablespoons of the remaining olive oil to the pan and heat over medium heat. Add the onion and remaining garlic. Sauté until the onion begins to darken, about 4-5 minutes. Season the onion with salt and black pepper to taste. Add the tomato puree and tomatoes and bring to a boil. Reduce the heat, add the meatballs, and simmer, stirring occasionally, for 45 minutes.
To serve, place a meatball on the bottom half of each bun and drizzle lightly with sauce. Top with a basil leaf and some shaved pecorino. Cover with the bun tops and transfer to a platter. Serve warm.

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