Puttanesca Meatball Sliders Recipe

Puttanesca Meatball Sliders Recipe photo by Taste of Home

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Their just-right size and spice set these tender meatballs apart from others you may have tried. Placed on soft dinner rolls and topped with a zesty sauce, these unique sliders quickly win over a crowd. —Amy Coeler, Lemoore, California

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Puttanesca Meatball Sliders Recipe

Prep: 50 min. Cook: 25 min.

Yield: 15 Servings

50 25 75

Ingredients

1 can (28 ounces) whole tomatoes
1 medium onion, finely chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1 tablespoon chopped capers
1/8 teaspoon salt
1/4 teaspoon pepper
MEATBALLS:
1 cup shredded Parmesan cheese, divided
1/2 cup panko (Japanese) bread crumbs
1/4 cup 2% milk
1 egg, beaten
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound lean ground beef (90% lean)
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1/2 pound ground pork
1 tablespoon canola oil
15 dinner rolls

Directions

Place tomatoes in a food processor; cover and process until pureed. Set aside. In a large skillet, saute onion in oil until tender. Add the garlic, pepper flakes and fennel; cook 2 minutes longer. Stir in the tomatoes, capers, salt and pepper. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until thickened, stirring occasionally.
Meanwhile, in a large bowl, combine 1/2 cup cheese, bread crumbs, milk, egg, parsley, garlic, pepper and salt. Crumble meat over mixture and mix well. Shape into fifteen 1-1/2-in. balls.
In a large skillet, brown meatballs in oil; drain. Transfer meatballs to sauce; simmer, uncovered, for 15-20 minutes or until a thermometer reads 160°.
Place a meatball on each roll. Top with sauce and remaining cheese. Yield: 15 sliders.

Nutritional Facts 1 slider equals 248 calories, 11 g fat (3 g saturated fat), 55 mg cholesterol, 482 mg sodium, 23 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Puttanesca Meatball Sliders in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p173