Sorry to say my kitchen has a big boo-boo right now and is out of commission. Go figure? As soon as I finally get in the kitchen, I have to leave. Long story short, there was a leak in our pipes which warped the floors in our bedroom and living room. The construction crews came in and tore up the place looking for the leak, leaving a trail of dust ad hardwood flooring everywhere.
So, in the meantime, I thought I would share one of my favorites recipes to entertain with during the fall and winter months: Meatball Sliders. Yes, I know they aren't novel or even my idea, but I don't think they are served enough at functions. Easy to make and minimal clean-up keeps me going back to these over and over.
Do you make your meatballs in big batches? I sure do. The next time you make one of those tantalizing batches of goodness, roll a dozen or more meatballs in mini form, simmer in sauce and freeze them. That way, the night before the party you can start defrosting them and you're all set to go. I slice up some mozzarella (I tend not to use fresh because of the high water content) and stick them in the oven.
Tips and recipe after the jump.
I sometimes find it hard to find mini-burger buns in my local grocery store. If you can't find them either, I buy hot dog buns and cut them into thirds; it does the trick!
The meatball recipe is a family secret and sorry to say, I can't share it here, but I love Gourmet's recipe and comes close to mine.
Gourmet's Meatball Sliders
For the tomato sauce (use jarred or crushed tomatoes if you're running short on time)
- 2 (28-oz) cans whole tomatoes in juice
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 1 teaspoon sugar
- 1 Turkish or 1/2 California bay leaf
- 3 cups coarse fresh bread crumbs (6 slices firm white sandwich bread)
- 2/3 cup whole milk
- 1 lb ground pork
- 1 lb ground beef chuck (not lean)
- 4 garlic cloves, minced
- 1 1/2 cups grated Pecorino Romano (1/4 lb)
- 2 large eggs, lightly beaten
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 teaspoon dried oregano
- 2 cups vegetable oil
- 20 small (2-inch) soft buns or rolls, split
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Puree tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl.
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Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf.
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Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, eggs, parsley, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend with your hands until just combined well (do not over-mix). Form level 1/4-cup portions into meatballs.
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Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch. Transfer to paper towels with a slotted spoon.
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Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.
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Assemble sliders with a meatball and 1 tablespoon sauce per bun, securing each with a wooden pick.
Gourmet's note: Meatballs in sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered. Reheat before serving.
Taken from Gourmet.com, recipe by Gina Marie Miraglia Eriquez.
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