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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Baked Italian meatballs smashed flat and topped with tomato sauce, ricotta and mozzarella.
1/2 pound ground beef (80 - 85%)
1/2 pound ground pork
4 cloves garlic, minced
2 tablespoons onion, finely chopped
1 large egg, lightly beaten
1/3 cup bread crumbs
1/3 cup Parmesan cheese, plus more for serving
2 tablespoons fresh chopped parsley
1 teaspoon Italian seasoning, crushed between fingertips
1 teaspoon coarse salt
1/8 teaspoon black pepper
For the Parmesan:
1 (15 ounce) container ricotta cheese
1 pound fresh shredded mozzarella cheese
1 jar (28 ounce) your favorite sauce (I use Arabbiatta)
For serving:
spaghetti and/or slider rolls (I cut up Italian bread for mine)
Preheat oven to 400 degrees F. Lightly grease or line with parchment a large baking sheet or roasting pan.
In a large bowl using a fork or your hands combine all the meatball ingredients.
Shape the meatballs into 1 and 1/2 inch balls and place an inch apart on the baking sheet. Bake 15 minutes.
Grease a separate large baking sheet and place the cooked meatballs on it one at a time. Smash each one down with a fork, or small metal spatula. Place about a tablespoon of sauce in the center, followed by a rounded tablespoon of ricotta then sprinkle mozzarella on top. Repeat until all the meatballs are made.
Bake about 15 minutes then remove from the oven and heat the broiler. Set them under the broiler until the mozzarella turns golden and bubbly, checking every 30 seconds.
Serve with Parmesan cheese on toasted slider rolls.
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Crash Hot Parmesan Meatball Sliders
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Baked Italian meatballs smashed flat and topped with tomato sauce, ricotta and mozzarella.
1/2 pound ground beef (80 - 85%)
1/2 pound ground pork
4 cloves garlic, minced
2 tablespoons onion, finely chopped
1 large egg, lightly beaten
1/3 cup bread crumbs
1/3 cup Parmesan cheese, plus more for serving
2 tablespoons fresh chopped parsley
1 teaspoon Italian seasoning, crushed between fingertips
1 teaspoon coarse salt
1/8 teaspoon black pepper
For the Parmesan:
1 (15 ounce) container ricotta cheese
1 pound fresh shredded mozzarella cheese
1 jar (28 ounce) your favorite sauce (I use Arabbiatta)
For serving:
spaghetti and/or slider rolls (I cut up Italian bread for mine)
Preheat oven to 400 degrees F. Lightly grease or line with parchment a large baking sheet or roasting pan.
In a large bowl using a fork or your hands combine all the meatball ingredients.
Shape the meatballs into 1 and 1/2 inch balls and place an inch apart on the baking sheet. Bake 15 minutes.
Grease a separate large baking sheet and place the cooked meatballs on it one at a time. Smash each one down with a fork, or small metal spatula. Place about a tablespoon of sauce in the center, followed by a rounded tablespoon of ricotta then sprinkle mozzarella on top. Repeat until all the meatballs are made.
Bake about 15 minutes then remove from the oven and heat the broiler. Set them under the broiler until the mozzarella turns golden and bubbly, checking every 30 seconds.
Serve with Parmesan cheese on toasted slider rolls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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