Meatball sliders: Perfect for parties
By Diane Rossen Worthington
Published: Saturday, Jan. 19, 2013, 9:00 p.m.
There's nothing more traditional than serving a big pot of chili when a bunch of friends come over to watch a big game like the Super Bowl. Sometimes, though, I like to try something different. Last year, I surprised my husband and friends with meatball sliders that were a big hit. I served a green salad with artichoke hearts and tiny plum tomatoes dressed with a lemon-mustard vinaigrette alongside. All the guests needed were a fork and napkin. That's my kind of casual entertaining.
Diane Rossen Worthington is an authority on new American cooking, and also a James Beard award-winning radio show host.
3 tablespoons olive oil
4 medium-size leeks, light green and white part only, finely chopped
2 medium-size carrots, peeled and shredded or 1 cup shredded carrots
4 medium-size cloves garlic, minced
3 large eggs
1⁄4 cup Dijon mustard
1 cup chili sauce
1⁄2 cup finely chopped parsley
1 cup freshly grated parmesan cheese
1 cup fine, dried bread crumbs, Panko works well
1⁄2 teaspoon freshly ground black pepper
1 tablespoon seasoning salt
1 pound lean ground veal
1 1⁄2 pounds lean (15 percent) ground beef
1 1⁄2 pounds ground pork
2 jars (26-ounce) premier marinara sauce
1⁄4 cup fresh basil, finely chopped, (use 2 teaspoons dried basil if fresh is unavailable)
1 teaspoon fresh thyme leaves, finely chopped
2 teaspoons balsamic vinegar
60 mini-buns or slider rolls
In a medium-size skillet over medium heat, heat the oil, add the leeks, and saute them for about 5 to 7 minutes, stirring frequently, until they're soft and translucent. Saute the carrots for a minute and then add the garlic and saute for another minute. Cool and reserve.
Transfer the cooked vegetables to a large mixing bowl and add the remaining ingredients except the meat. Blend well, using a large spoon or your hands to mix all the ingredients. Add the meat and mix to blend all ingredients equally.
Heat the oven to 375 degrees. Line a few baking sheets with aluminum foil for easy cleanup. With your hands, gently roll the mixture into meatballs about 11⁄2 inches in diameter. Place them on the baking sheets and bake the meatballs for about 35 minutes, or until cooked through.
Meanwhile, heat the marinara sauce in a large Dutch oven, big enough for the meatballs to fit into. Combine the sauce with the herbs and balsamic vinegar. Bring to a boil and reduce the heat to medium and cook for 5 minutes. Taste for seasoning. Add the meatballs and cook in the sauce for about 15 minutes or until the sauce is coating the meatballs.
Meanwhile, cut the rolls part of the way through. If desired, spread the buns on a baking sheet and heat in a 350 degree oven until heated though. Place one meatball inside each bun. Arrange on a platter and serve immediately.
Makes about 60 (2-inch) meatballs; serves 15-20.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Analysis: Steelers could fill needs with free agents while not spending big bucks
- Police charge Westmoreland County priest in $124,000 theft case
- Judge denies Harper’s appeal
- Steelers to release LaMarr Woodley; Taylor restructures contract
- State Supreme Court will hear appeal in case of 11-year-old murderer
- Pittsburgh police to tear up parking tickets written ‘erroneously’
- Upper St. Clair woman’s death at Drexel probed as possible meningitis
- Most missing documents that resulted in Point Park security alert are located
- Crosby lifts Penguins over Capitals in last game of road trip
- Pittsburgh’s Rubber Duck to be redeployed to Norfolk
- FAA investigating ‘experimental’ plane crash at Washington County Airport