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
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:
Print this recipe
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
