I love making and eating meatball sliders! This recipe makes more than enough for four but there is only the two of us. So, we use the leftovers for spaghetti and meatballs.
For the meatballs you will need ground beef, ground pork, garlic, eggs, parsley, salt, pepper and Parmesan cheese.
1/2 – lb. ground beef
1/2 – lb. ground pork
Garlic clove – chopped (optional)
1 – eggs tablespoon
parsley – chopped (optional)
teaspoon salt teaspoon
pepper 1/3 cup
all purpose flour for coating meatballs
Start by crumbing up the ground beef and pork into a bowl. Add chopped garlic, egg, chopped parsley, salt, pepper and Parmesan cheese. Using your hands, mix together well to combine all ingredients.
Line a sheet pan with wax paper. Gently roll into 1-1/2 inch sized balls and place on the wax paper. After you get all of them rolled out, stick the pan into the freezer for about 10-12 minutes. This will firm them up a little which helps them stay together when you roll them in flour and while they brown. I don’t care how many times I make these it always wind up with 20 meatballs.
Remove from freezer and then dredge the chilled meatballs in flour.
Next step is to heat oil in a large heavy pot over medium high heat. Be sure it is large enough to hold the sauce. When the oil is hot, I brown between 6 to 8 meatballs at a time, turning them to brown all sides. Repeat until all are cooked.
When they are done, remove to a plate and finish with the remaining meatballs. Add more oil as needed for browning the next batch of meatballs.
Remove meatballs and let drain on plate covered with a paper towel.
Place your browned meatballs in a pot of simmering spaghetti sauce to finish cooking, about 30 minutes or longer. I like to simmer the homemade sauce and meatballs for 3 to 4 hours.
Stir the sauce gently as they cook.
That’s it, they are perfect and yummy.
These can be made for your family or a crowd, a perfect meal!