Mini Meatball Sliders
Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion. Week of 02.18.19 to 02.22.19
Yields4 servings
Yields4 servings
  • 1pound ground beef
  • 1/3cup breadcrumbs
  • 1/4cup chopped parsleyplus more for garnish
  • 1/4cup grated Parmesanplus more for garnish
  • 1 egg
  • 2 garlic clovesminced
  • 1teaspoons Kosher salt
  • 1/2teaspoons red pepper flakes
  • 2tablespoons olive oildivided
  • 4 slider buns
  • 1cup baby spinach
  • 6tablespoons olive oil
  • 1clove garlicminced
  • 1 yellow oniondiced
  • 1 medium Carrotdiced
  • 2 roma tomatoeschopped
  • 2(14.5 ounce) cans tomato puree
  • 1(6 ounce) can tomato paste
  • 1teaspoon dried oregano
  • 1teaspoon Salt
  • 1/4teaspoon ground black pepper
  1. In a large bowl, combine beef, breadcrumbs, parsley, parmesan, egg, garlic, salt and red pepper flakes. Mix until just combined and form into 4 ping pong size balls.
  2. In a nonstick skillet over medium heat, add 1 teaspoon of olive oil. Add meatballs and cook, turning occasionally, until seared on all sides, about 10 minutes. Set aside.
  1. Marinara In the same skillet on medium heat, drizzle with olive oil and add the onions, diced bell pepper, carrot and garlic. Stir until onions are translucent. Add the Roma tomatoes, diced tomatoes and tomato paste, oregano, salt, and pepper. Stir and bring to a simmer. Add the cooked meatballs and simmer.
To Assemble
  1. Place spinach on the bottom slider buns, top with two meatballs, marinara and top with mozzarella cheese.