Sunday, July 18, 2010

Mini Meatball Sliders

Can I help it if every time I visit the Pioneer Woman's site that she has some delicious looking recipe posted? Surely you can't hold that against me. She posted Mini Meatball Sandwiches this week. Well, I just so happen to love meatballs, especially in sandwich form. These were no exception. They're really easy to make and were ready in 30-45 minutes. And did I mention that they were DELICIOUS? Because they were. Do yourself a favor and make them. If you don't, you'll regret it and your stomach will curse you. Is that a risk you're willing to take?

Since Sesha was grossed out by the idea of looking at pictures of raw hamburger, I'm going to be cautious and only post one picture with raw meat.

1 pound Ground Chuck Or Ground Beef
1/2 cups Panko Or Other Bread Crumbs (I have no clue what Panko is and to save time, I bought the ready-to-use bread crumbs. Best use of $1.50 ever.)
1 clove Garlic, Minced
1/2teaspoons Salt
Freshly Ground Black Pepper
1/2 cup Milk
2 Tablespoons Olive Oil
1/2whole Medium Onion, Diced
1 jar (large) Marinara Sauce
12 whole Dinner Rolls (or Slider Rolls)
4 slices Provolone Cheese, Cut Into Four Wedges Each

It's a flag! What? You don't see it? Whatever.

Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.

Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)

Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.

When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.

Serve immediately!

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