You can’t go wrong with red sauce meatballs and ricotta so wether you throw them on a slider roll or hero bread it’s lit
Tip: Beef, pork and veal are optional, turkey or chicken can be used as substitutes)
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1 cup Italian bread crumbs
1/4 cup parmesan cheese
1/2 cup grated yellow onion
1/4 cup milk
1 large egg, beaten
Heavy pinch of salt
2 28 ounce cans whole peeled tomatoes, crushed by hand
2 sprigs basil
1/2 small yellow onion, minced
5 garlic cloves, thinly sliced
2 tablespoon olive oil
Kosher salt and black pepper to taste
12 mini brioche rolls, split and lightly toasted
1/2 pound fresh mozzarella, thinly sliced
6 ounces fresh ricotta
1 sprig basil, julienned
Directions for meatballs
In a large bowl combine all ingredients. Use hands to make sure ingredients are mix well. Roll mixture into 2 1/2 inch meatballs.
Heat 2 tablespoons of olive oil in large cast iron pan over medium high heat. Working in batches fry meatballs until browned. Transfer meatballs with slotted spoon to a plate.
For marinara sauce
Add olive oil to medium saucepan over medium high heat. Sauté onions until very soft about 5 minutes. Add garlic and continue cooking for 1-2 minutes. Be careful not to brown garlic. Add tomatoes and basil. Season with salt and pepper. Bring to a simmer. Reduce heat. Simmer for 20 minutes. After sauce has finished simmering add meatballs to sauce. Top each meatball with a slice of mozzarella, cover until cheese has melted.
Directions for slider assembly
Line up mini brioche buns on serving platter. Place one meatball on each bun. Spoon tablespoon of marinara sauce on top of meatballs. Spoon about a teaspoon(or more if you like) of ricotta onto meatballs and finish with a sprinkle of julienned basil.