Mini Meatball Sliders

A friend posted this recipe this morning on Facebook.  It took me ten seconds to decide to make it for Allan’s supper.  The ten seconds were wondering if we could get some fresh rolls in the store or if I should make them.  There was no need to spend time wondering about the recipe. 

Mini Meatball Mega Sandwich

I knew Allan would love it immediately.  Meatballs in marinara sauce.  What was not to love?

The meatballs were made in about five minutes.  Possibly slightly less.

I halved the amounts and instead of the panko breadcrumbs used a slice of bread crumbed and soaked in milk.  I soaked the crumbs in milk before adding them to the mixture as I have found that way the milk doesn’t just leak out of the meatballs.

Instead of cooking them immediately I put them into the fridge to chill, to cook them later.

The recipe makes very simple, plain meatballs, allowing the marinara sauce to stand out with the sliced, melting cheese.

Instead of making sliders as suggested, I used a long roll and put four meatballs into it, covered in the marinara sauce, slathered with sauteed onions and topped with cheese.

It was a two napkin meal. 🙂

Mini Meatball Sandwich  (Pioneer Woman)

• 1 pound Ground Chuck Or Ground Beef
• ½ cups Panko Or Other Bread Crumbs
• 1 clove Garlic, Minced
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• ½ cups Milk
• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Diced
• 1 jar (large) Marinara Sauce
• 12 whole Dinner Rolls (or Slider Rolls)
• 4 slices Provolone Cheese, Cut Into Four Wedges Each

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!