1 bag Cooked Perfect Frozen® Italian Style Meatballs
1 TBS olive oil
1 jar marinara sauce
1 medium onion
15 slider buns
8 slices mozzarella cheese
2 TBS butter, (melted)
1 TBS parmesan cheese
1/4 tsp red pepper flakes
Steps:
In a large skillet, add olive oil and heat over medium heat. Add chopped onion and cook for 2-3 minutes. Add meatballs and marinara sauce; stir to coat. Cover and simmer for about 15 minutes, stirring occasionally.
Turn off heat and Remove lid. Using a spatula carefully cut the meatballs in half. Stir in with the sauce. Set skillet aside. Preheat oven to 350 degrees.
Using a large 9x13 baking dish, spray with nonstick spray, then add your slider bun bottoms. Spoon the meatballs and sauce over the buns, then top with cheese and bun tops. Using a brush, brush melted butter over the top of the buns, then sprinkle parmesan cheese and red pepper flakes. Cover with foil and place into oven. Bake for 15 minutes, then remove foil and bake for 5 more minutes.
Preheat oven to 400 degrees F. In a large bowl, combine Italian Seasoning Mix with ground beef and salt. Mix well and form into 8 equally sized meatballs. Place meatballs on a baking sheet. Bake for 18-20 minutes, until cooked through. Warm pizza sauce in microwave or on stovetop. Form sliders by placing 1 meatball on each roll, then top with sauce and cheese.
4 or 5 cloves garlic, chopped (not too small; larger chunks, about 1/4 inch)
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
1 28-ounce can crushed tomatoes
1/2 teaspoon kosher salt
1 pound ground beef
1 pound ground sausage (preferably spicy pork)
1/2 cup finely chopped onion
1/4 cup minced garlic
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh parsley, plus more for garnish
1 large egg
1/2 cup grated parmesan, plus more for garnish
1 cup panko breadcrumbs
12 ounces ricotta cheese
2 teaspoons kosher salt
Olive oil
33 slider-size potato buns, toasted
Steps:
Make the sauce: In a large saucepan over medium heat, saute the garlic and red pepper flakes in the oil 1 minute, stirring. (Do not brown the garlic.) Stir in the tomatoes and salt. Bring the sauce to a boil, reduce the heat to low and simmer, stirring occasionally, 15 minutes.
Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. In a large bowl, mix the beef, sausage, onion, garlic, thyme, parsley, egg, parmesan, breadcrumbs, ricotta and salt with your hands. Form 1 1/2-inch balls out of the meat mixture. Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil. Working in batches, add the meatballs and brown on all sides, about 4 minutes. Return all the meatballs to the skillet and place in the oven to finish cooking, 10 minutes.
Toss the meatballs with 3 cups of the prepared sauce. Place on the toasted slider buns and sprinkle with parmesan and parsley.
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