These meatball sliders will be the hit of your appetizer menu. The extra Italian flare puts these meatballs over the top and will leave your guests asking for the recipe.
Makes: 20 meatball sliders
Prep: 15 minutes
Cook: 60 minutes
1 1/2 lbs Italian Seasoned Ground Pork
4 Garlic Cloves, minced (divided)
1/2 cup Parmesan Cheese, shredded
1/2 cup Panko Bread Crumbs
2 tsp Salt, divided
2 tsp Pepper, divided
4 Tbsp Olive Oil, divided
1 Small Onion, chopped
2 Tbsp Tomato Paste
1 - 28oz can Peeled or Crushed Tomatoes
20 Slider Buns
Sliced Parmesan Cheese - Garnish
Basil - Garnish
In a large bowl combine the ground pork, 2 cloves of minced garlic, parmesan cheese, panko bread crumbs, eggs and 1 teaspoon of both salt and pepper. Mix to combine, be careful not to over mix as the meat will become tough.
Place a large skillet over high heat, add in 2 tablespoons of olive oil then place each meatball in the pan. Cook for about 3 minutes-or until browned, then flip the meatballs and cook for an additional 3 minutes. Continue cooking and turning until all sides are brown.
While the meatballs are cooking start contracting the red sauce by having a large pot over medium-high heat and add in 2 tablespoons of olive oil and chopped onion; cook for 4-5 minutes or until onions are translucent. Stir in 2 cloves of minced garlic and cook for an additional 1 minute. Add the tomato paste and stir to combine with the onions and garlic then add in the can of peeled or crushed tomatoes. (If using peeled use a spoon to crush the tomatoes.) Season with salt and pepper to taste.
Add the browned meat balls into the red sauce, cover the meatballs with the sauce. Turn the heat to low, cover and simmer for 45 minutes. Check back on a regular basis to stir the meatballs and sauce.
Right before serving toast the slicer buns under the broil for a minute or two, until they become slightly browned. Assemble the slider by taking the toasted bun, adding a meatball on top, spoon a little red sauce over the meatball, top with a slice or two of parmesan cheese and a basil leaf. Enjoy!