Sometimes when Lisa and I go
day drinking for pedicures we go sober up eat at this Italian place next to the salon. It’s called Buona Vita and they have meatball sliders!
They come on garlic bread instead of a roll. I get them every dang time I go. I just HEART meatballs. I mean, seriously, what’s not to love? It just isn’t very convenient for me to go to Buona Vita. Lisa, however, lives right down the street. Must be nice.
I’ve had to resort to making my own. Not to worry, though. Meatballs are totally easy to make! If you don’t want to bother making your own sauce, just use the stuff in a jar. Rao’s is my fave ever since Cara turned me on to it.
Seriously, go make you some meatball sliders. Oh, and Lisa? I really need to go
day drinking for a pedicure soon.
- 1 medium onion, diced
- 6 garlic cloves, minced
- 1-2 teaspoons dried basil
- 1-2 teaspoons dried oregano
- 1/2 cup Italian seasoned bread crumbs (I use the Progresso ones in the blue can)
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Parmesan or Parmesiano-Reggiano
- 1 lb ground beef
- 1 lb ground mild Italian sausage
- 12 cups prepared marinara sauce
- 1 garlic clove halved
- Butter for spreading on roll
- A few fresh basil leaves, rolled and sliced
- Freshly grated Parmesan or Parmesiano-Reggiano
- 1 crusty Italian sub roll
- Preheat oven to 350
- Combine all ingredients in a large bowl and use your hands to combine, careful not to overwork the meat
- Roll into meatballs (I make mine huge like baseballs)
- Place meatballs in a large high sided baking dish
- Pour in about 1 - 1 1/2 inch of water (this prevents them from burning)
- Bake at 350 for about 1 1/2 hours, or until done (time will depend on size of meatballs)
- Move meatballs into a slow cooker set to warm, cover with sauce and let flavors combine for several hours
- Slice sub roll into 3 inch wide pieces, slice down the middle, rub bread with garlic, spread on the butter and broil or toast until browned
- Top each roll with 1 meatball, a little sauce and garnish with cheese and basil
Notes: This recipe makes about 10 very large meatballs and a lot of sauce. You can make adjustments to the amount and size of the meatballs. I usually make the meatballs the night before and bake them. I put them in the slow cooker the next day and let them do their thing all day while I’m at work. We usually have spaghetti and meatballs for dinner then use the leftovers for sliders or subs.