Meatball Sliders

Meatball Sliders

Meatball Sliders

45 minutes

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Details
  • Servings:   20
  • Weight Watchers:   9 Points
Cuisine
  • fingerfood
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1/2 California bay leaf
  • 3 cups coarse fresh bread crumbs (6 slices white sandwich bread)
  • 1/2 teaspoon dried marjoram
  • 2 large eggs, lightly beaten
  • 1/2 cup flat-leaf parsley, finely chopped
  • 4 garlic cloves, minced
  • 5 garlic cloves, minced
  • 1 pound ground pork
  • 1 pound ground beef (not lean)
  • 1/4 cup olive oil
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups grated Parmesan
  • 20 small (2-inch) slider buns, split
  • 1 teaspoon sugar
  • 2 (28-ounce) cans whole tomatoes in juice
  • 2 cups vegetable oil
  • 2/3 cup whole milk
  • 1 medium sweet yellow onion, finely chopped
Instructions

To make the tomato sauce:Pure tomatoes with their juice in a blender and transfer to a bowl.

Heat oil in a large heavy pot over medium-high heat and saut onion until golden, about 6 minutes.

Add garlic and saut, stirring, 1 minute.

Add tomato pure, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf.Make meatballs while sauce simmers:Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.

Add meat, garlic, cheese, eggs, parsley, oregano, marjoram, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend until just combined well (do not overmix). Form level 1/4-cup portions into meatballs.

Heat oil in a 10-inch heavy skillet over medium-high heat hot and 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.Simmer meatballs in sauce and assemble sliders

Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.Assemble sliders with a meatball and 1 tablespoon sauce per bun.

Garnish with baby greens and secure each with a wooden pick.

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