Neelys Meatball Sliders Recipes

BARBEQUED MINI-MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine first 9 ingredients. Mix well with hands. Shape into the size of walnuts and place in a single layer in a 13 by 9-inch pan. Pour Neelys BBQ sauce over meatballs and bake for 45 minutes. Remove and serve with toothpicks as an appetizer.
• In a large saucepan, combine all the ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.

CHEESY MEATBALL SLIDERS

Steps:

• In a large bowl, combine the onion, garlic, parsley, breadcrumbs, Parmesan, eggs, milk, red pepper, flakes, oregano, Italian seasoning, salt and pepper. Stir to combine thoroughly before adding the meat.
• Then add the meat to the breadcrumb mixture.
• Form the meatballs, using the size of your dinner rolls as a guide. I made mine a little bigger than a golf ball.
• Broil the meatballs at 400 degrees for 15-20 minutes, until they're golden brown, flipping them once during cooking.
• While the meatballs cook, heat up the marinara sauce in a saucepan on medium heat.
• After the meatballs are browned, remove them from the oven and place them into the hot marinara sauce.
• Lower the heat and simmer the meatballs for another 15 minutes.
• Toast the slider buns until they're slightly golden, then place the bun bottoms onto a baking sheet.
• Place a meatball onto each bun, and top each meatball with a generous sprinkle of mozzarella cheese.
• Broil the meatballs at 400 degrees F for 3-5 minutes, just until the cheese is melted.
• Place a bun top onto each slider, then serve.

NEELY'S MEATBALL SLIDERS

Steps:

• Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl. Form into 2-inch-meatballs and set aside on a platter.
• Heat 2 tablespoons of the olive oil in large skillet over medium-high heat. Add the meatballs and cook until brown on all sides. Transfer to plate.
• Meanwhile, start the sauce. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat. Add the onion, and the remaining garlic. Saute until the onion begins to brown, about 4 to 5 minutes. Season the onions with salt and pepper, to taste. Add the tomato puree and the tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes.
• To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce. Top with a basil leaf and some shaved pecorino. Cover with the roll tops and transfer to a platter. Serve warm.