Meatball sliders. Comfort food! I like to serve them as a slider instead of on a sub roll. Don’t put too much sauce on the roll, serve with extra sauce on the side for dipping if you like a lot of sauce.
Author: Julie Boyle
Recipe type: Main
- 1 Pound Ground Veal
- 1 Pound Ground Pork
- 1 Large Onion, chopped very fine
- 2 Tbsp chopped garlic
- 1 Egg
- 1 Cup of Breadcrumbs (more if needed)
- ½ cup Parmesan Cheese
- 2 Tbsp Tomato Paste
- Salt and Pepper to Taste
- Jar of your favorite Tomato Sauce
- Slider Rolls
- Provolone Cheese
- Parmesan Cheese for Serving
- Heat oven to 375
- Spray a Cookie Sheet
- In a large bowl, add the pork through salt and pepper. Mix meatloaf mixture gently. Add more breadcrumbs if the meatball mixture is too moist.
- Form meatballs into a size that will work well with the size of your slider buns.
- Bake Meatballs until golden brown, 25-30 minutes (turning them over half way through).
- Add the meatballs that you are using right away to a saucepan with the tomato sauce. Simmer for 10 minutes to allow the tomato sauce to flavor the meatballs.
- Turn the broiler on.
- Place rolls on a pan and broil until lightly colored.
- Put provolone cheese on the buns and broil until the cheese is melted.
- Place the buns on a plate, add a meatball, top with parmesan. Serve with a ramekin of tomato sauce for dipping!
- Note: Place the leftover meatballs on a clean cookie sheet in the freezer until frozen individually. Place frozen meatballs in a large ziplock bag. The meatballs will stay good in the freezer up to 2 months.