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Meatball Sliders

2/26/2012

6 Comments

 
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We never ate meatballs when I was younger. I was introduced to them a couple of years ago when my friend, Sharon, made them. Wow. Meatballs can be so much more than just a ball of meat if you make them right. They can be tender and flavorful.

One of the things I love about these meatballs is that they're baked instead of fried. I have a problem frying things at home; it's just so unhealthy. Mind you, I'll order fried foods at restaurants with no problems. I guess if that oil is out of sight, it's out of mind.  

Since the hubs doesn't like pasta at all, and we both love these meatballs, I usually make these into meatball sandwiches. However, we usually stuff ourselves on those, so these sliders are a great way to have the same flavors in a smaller portion. These also are a great appetizer if you're having a party.

Meatballs:
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1/3 cup Italian bread crumbs
3 tablespoons fresh parsley
Pinch red pepper flakes
3 garlic cloves, minced
1/4 teaspoon onion powder
1 egg
2 tablespoons ketchup
2/3 cup grated parmesan
salt and pepper

Mix these ingredients together.

Then add:
1 pound ground beef
1/2-1 cup mozzarella

Mix these together completely and form into balls. Makes about 10 meatballs depending on how big you make them. Mine are usually a little bigger than a golf ball.

Bake on parchment paper or sprayed aluminum foil at 400 degrees for 15 minutes.

To freeze extra meatballs, place in a freezer bag. No need to thaw when you're ready to reuse them. Just bake for 5 additional minutes.

To make sliders:
Rolls
Mozzarella cheese
Marinara (in a pinch I use Bertolli Tomato & Basil spaghetti sauce)
Fresh basil (not required, but it adds amazing fresh flavor)

Slice rolls, place cheese on bottom of roll. Melt cheese in oven or microwave. Top with meatball, add a few tablespoons of heated sauce, and top it all off with a basil leaf. Hopefully your basil leaves are larger than mine, but it's February in Colorado, and my basil plant is pretty pathetic right now. Looking forward to summer basil! 

Source: Meatballs adapted from Giada
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6 Comments
Susan
3/1/2012 07:10:17 am

I love this new cooking blog! It's not just the recipes - they look great - but the stories that go along with them. I'm looking forward to seeing more! I'm going to try the meatballs very soon.

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She Makes and Bakes
3/8/2012 12:33:49 am

Thanks! I hope you like them!

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winnipeg singles link
8/18/2012 06:00:28 pm

Found your site from another blog and wanted to see where I could find more info

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She Makes and Bakes
8/19/2012 01:32:32 pm

Hi! What kind of information are you looking for? Check out the About page for more information about me. Let me know what questions you have. Thanks!

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Kevin Hale link
6/1/2014 09:38:01 am

I just made the meatballs and they turned great, very savory and juicy with just a hint of bite from the chili flakes. I think I might like to use dried parsley next time. Do you have any suggestions as to the amount? Also, I increased the cooking time to twenty-five minutes. I am at 8000 feet in Mexico and things just take a little longer.

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Alex Cooks link
12/20/2020 07:53:57 pm

Great readinng this

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    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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