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Meatball Sliders

Meatball Sliders

Brought to you by Mitchell Griffith 

Ingredients: 

  • 1 package of sliced provolone 
  • 1 8 oz mozzarella ball sliced thin
  • 4 Tbsp of butter  
  • 1 1/2 cup of Parmesan cheese 
  • 1 Pack of King's Hawaiian rolls 
  • 1 lb ground beef (I prefer 73 lean 27 fat so it doesn't dry out)
  • 1 lb ground sausage 
  • 5 smashed garlic cloves
  • 1 cup of Italian bread crumbs 
  • ⅔  cup of fresh parsley 
  • 1 Tbsp oregano 
  • 1 Tbsp rosemary 
  • 1/2 Tbsp red pepper flakes
  • 1 24 oz prego pasta sauce
  • Salt and pepper to taste 

Directions: 

1. In a large mixing bowl Add in butter, garlic, ground beef, sausage, Italian bread crumbs, parsley, oregano, rosemary, red pepper flakes, salt and pepper.
2. Mix all ingredients together until fully incorporated.
3. Portion and roll into 4 oz balls.
4. In a saute pan over medium heat add in meatballs and be careful to not overcrowd the pan.
5. Roll meatballs until outside is browned, then reduce heat to avoid burning.
6. Once meatballs reach 145 degrees remove from heat and let rest.
7. On an oven pan toast the Hawaiian rolls in the oven at 350 degrees.
8. Once toasted add your meatball and cheese until the cheese is melted.
9. Once the cheese is melted remove the sliders from the oven and add sauce to the top of the cheese.
10. Top off the sliders with the top bun and garlic butter to garnish.

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