[5]
How many times have you ordered sliders at a restaurant, only to be presented with lackluster mini-burgers that made you wish you'd ordered the calamari?
How many times have you ordered a meatball sub, only to be devastated when you can't finish it due to its gargantuan size?
How many times have you asssesed the fare at a party, only to be disappointed by a lame selection of previously frozen hors d'oeuvres, flat-tasting jarred salsa and chips the host did not make him or herself? [7]
Well, we've just solved all of your problems.
These meatball sliders are as easy to make as sculpting orbs of meat gets, they're easy to make a ton of, and we guarantee that every meat-lover out there will plow through half a dozen before admitting defeat. We've included a basic meatball recipe below, but feel free to experiment. We've had wild success using mozzarella-stuffed meatballs [8], spicing things up with hot sauce-spiked meatballs [9] and even making teeny banh mi, those irresistably tasty Vietnamese sandwiches [10], with this tasty Asian veal meatball sandwich formula [11].
Ingredients
- Mix ground beef, egg, breadcrumbs, parsley, salt and pepper in a large bowl until just combined. Don't overmix or your meatballs will be too dense.
- Divide mixture into 10 balls and set aside.
- Preheat oven to 375 degrees.
- Heat the olive oil in a large skillet over medium high heat.
- Fry the meatballs, in batches if necessary, until browned on all sides.
- Transfer meatballs to a baking sheet and bake for 15 minutes, or until cooked all the way through.
- Assemble sliders on the baguette slices as follows: slice of mozzarella, meatball, 1-2 tablespoons of tomato sauce, a generous dusting of parmesan cheese.