Mini Meatball Sliders

Mini Meatball Sliders

These bite-sized beauties are sure way to wow any guest, made with lots of cheese, fresh arugula and a topped with Creamy Red Pepper Sauce.


Mini Meatballs
3.5 ounces ground veal
3.5 ounces ground turkey
3.5 ounces ground pork
3.5 ounces capicola, finely diced
1 small garlic clove, minced
1 tbsp. chopped Italian parsley
2 ounces grated Pecorino Romano cheese, grated
1 egg, beaten
2 tbsp. to 1/4 cup plain bread crumbs
Salt and freshly ground pepper, to taste
Olive oil, for frying

Creamy Red Pepper Sauce
1 tbsp. olive oil
1/2 onion, chopped
2 red peppers, diced
1/2 cup vegetable broth
1 tbsp. butter
3 tbsp. whipping cream (35%)
Pinch dried chili flakes
Salt and freshly ground pepper, to taste

8 to 10 mini buns
8 to 10 small slices of mozzarella
Basil leaves, for garnish


Mini Meatballs
In a large bowl, add veal, turkey, pork, capicola, garlic, parsley, Pecorino Romano cheese, egg and 2 tbsp. bread crumbs, and salt and pepper. Using your hands, mix to combine. If mixture is too moist, add 1 to 2 tbsp. more of bread crumbs.

Shape and roll into 8 to 10 meatballs (depending on size of your bun.) Flatten meatballs slightly so they sit nicely in bun, without rolling.

Heat 2 tbsp. oil in a large fry pan over medium to medium high heat. When oil is hot, add meatballs. Don’t overcrowd the pan, cook in batches, if needed. Cook meatballs until well browned and meat is no longer pink inside, turning to brown all sides, about 10 to 15 minutes depending on size of meatballs.

Creamy Red Pepper Sauce
Heat the oil in a saucepan over medium heat. When oil is hot, add onions and cook until softened, about 2 to 3 minutes. Add red peppers and continue to cook until red peppers have softened slightly, about 3 to 4 minutes.

Add the broth. Bring to a boil and then reduce heat to simmer. Cover and cook until peppers are very tender, about 8 to 10 minutes. Season the sauce with salt and pepper, chili flakes and butter.

Transfer to blender and purée. Finish with cream. Makes about 1 cup.

To assemble the sliders: Toast buns under broiler, if desired. Fill each bun with cheese, meatball, basil leaves and Creamy Red Pepper Sauce. Serve.

Yield: 8 to 10 servings.



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