Puttanesca Meatball Sliders Recipe

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Puttanesca Meatball Sliders Recipe
Puttanesca Meatball Sliders Recipe photo by Taste of Home
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Puttanesca Meatball Sliders Recipe

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Publisher Photo
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
Featured In: 20 Slider Recipes
MAKES:
15 servings
TOTAL TIME:
Prep: 50 min. Cook: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 50 min. Cook: 25 min.

Ingredients

  • 1 can (28 ounces) whole tomatoes, undrained
  • 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. 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.
Freeze option: Freeze rolls in resealable freezer bags. Freeze meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Place a meatball on each roll and top as directed.
Yield: 15 sliders.
Originally published as Puttanesca Meatball Sliders in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p173

Nutritional Facts

1 each: 248 calories, 11g fat (3g saturated fat), 55mg cholesterol, 482mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 13g protein.

  • 1 can (28 ounces) whole tomatoes, undrained
  • 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
  1. 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.
  2. 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.
  3. 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°.
  4. Place a meatball on each roll. Top with sauce and remaining cheese.
    Freeze option: Freeze rolls in resealable freezer bags. Freeze meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Place a meatball on each roll and top as directed.
    Yield: 15 sliders.
Originally published as Puttanesca Meatball Sliders in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p173

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dthelwell User ID: 4080042 194698
Reviewed Aug. 25, 2014

"where are the anchovy fillets???????????"

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