Neely's Meatball Sliders (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
s3/4 pound ground pork |
3/4 pound italian pork sausage, casings removed |
1 teaspoon red pepper flakes |
6 garlic cloves, chopped, divided |
1/2 cup panko bread crumbs |
1/2 cup grated parmesan |
2 large eggs |
1/4 cup chopped fresh parsley leaves |
kosher salt and freshly ground black pepper |
4 tablespoons olive oil, divided |
1 onion, chopped |
1 (20-ounce) can tomato puree |
1 (14-ounce) can diced tomatoes |
soft rolls, split horizontally |
fresh basil leaves |
shaved pecorino |
Directions:
1. Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl. Form into 2-inch-meatballs and set aside on a platter.
2. Heat 2 tablespoons of the olive oil in large skillet over medium-high heat. Add the meatballs and cook until brown on all sides. Transfer to plate.
3. Meanwhile, start the sauce. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat. Add the onion, and the remaining garlic. Saute until the onion begins to brown, about 4 to 5 minutes. Season the onions with salt and pepper, to taste. Add the tomato puree and the tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes.
4. To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce. Top with a basil leaf and some shaved pecorino. Cover with the roll tops and transfer to a platter. Serve warm.
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