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.
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