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Puttanesca Meatball Sliders

 Puttanesca Meatball Sliders
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
15 ServingsPrep: 50 min. Cook: 25 min.

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)
  • 1/2 pound ground pork
  • 1 tablespoon canola oil
  • 15 dinner rolls

Directions

  • Place tomatoes in a food processor; cover and process until pureed.

2 of 2

Puttanesca Meatball Sliders (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.