Caprese Meatball Sliders
Author: Pizza Today
Recipe type: sandwich
Ingredients
- MEATBALLS
- ¾ pound ground beef
- ¾ pound ground pork
- 1//2 cup panko
- 1 tablespoon fennel seeds
- 4 tablespoons grated Romano cheese
- 1 extra-large egg
- ¼ cup chopped parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
Caprese Meatball Sliders
Author: Pizza Today
Recipe type: sandwich
Ingredients
- TO FINISH:
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- 4 cups pizza sauce or all-purpose ground tomatoes
- Basil leaves
- Mozzarella
- 18 small rolls (mini-rolls used for sliders), split horizontally
Instructions
- In a large mixing bowl, combine the beef, pork, panko feel Romano, egg, parsley, salt & pepper. Mix thoroughly to combine.
- Wet your hands a little and form the meat mixture into balls, about 1-1/2 inches around.
- Then using your palm, press down gently on each of the balls to flatten them slightly (this makes it easier for them to stay in the bun).
- In a large saute pan, warm the oil mixture over medium-high heat for 1 minute.
- Working in batches, if necessary, fry the meatballs, turning them frequently until they are browned and cooked through.
- Drain excess fat from the pan.
- At this point, you might have to transfer the meatballs to a larger pot.
- Add the tomatoes to the meatballs in the pot.
- Add seasonings -- basil, oregano -- if needed and bring the pot to a simmer.
- All of this can be prepped early in the day for lunch and dinner service.
- To order, open the roll, pluck a meatball and some sauce from the pot and slip it into the roll.
- Sprinkle some grated Romano or Parmesan cheese over the meatball.
- Add a touch more sauce if necessary.
- Top with mozzarella and basil.
- Serve with a garnish of olives or giardiniera.
