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Meatball Sliders with Provolone and Peperoncini

Source of Recipe

From "Burger Night (Williams-Sonoma)" by Kate McMillan


Recipe Introduction

"These burgers might be messy to eat, but they're worth it and definitely kid-approved! For a variation, serve these as a meatball sub by placing 3 meatballs on an Italian hoagie roll. (You can make the meatballs and marinara sauce ahead of time and refrigerate for up to 1 week or freeze for up to 2 months.) To save time, double both recipes and stick half in the freezer for a last-minute meal."

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ â…“ cup chopped yellow onion
â—¦ 4 cloves garlic, minced
â—¦ ½ teaspoon dried basil
â—¦ ¼ teaspoon red pepper flakes (optional)
â—¦ 1 can (14 ½ ounces) chopped tomatoes, with their juices
â—¦ Kosher salt and freshly ground pepper
â—¦ ½ pound each ground beef and ground pork
â—¦ ¼ cup loosely packed fresh flat-leaf parsley leaves, finely chopped
â—¦ 1 large egg, lightly beaten
â—¦ 2 tablespoons freshly grated Parmesan cheese
â—¦ ¼ pound provolone cheese, cut into pieces to fit on top of meatballs
â—¦ 12 slider buns, split
â—¦ ¼ cup sliced peperoncini, drained


Recipe

Warm the olive oil in a heavy-bottomed saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add half of the garlic, the dried basil, and red pepper flakes, if using, and cook just until fragrant, about 30 seconds. Add the tomatoes with their juices, season with salt and pepper, and stir to combine. Bring to a boil. Reduce the heat to low and let the sauce simmer until thickened a bit, about 20 minutes. Taste and season with salt and pepper if needed. Set aside, keeping the sauce warm in the saucepan.

Preheat the oven to 375° F. Coat a baking sheet with nonstick cooking spray and set aside.

In a large bowl, combine the ground beef, ground pork, parsley, egg, Parmesan, and the remaining half of the garlic. Season well with salt and pepper and form into 12 meatballs. Transfer the meatballs to the prepared baking sheet and bake until cooked through, 15 to 18 minutes. Remove from the oven, top each meatball with a slice of provolone, and place back in the oven for 1 to 2 more minutes to allow the cheese to melt.

Set the sliders on the buns. Top with the sauce and peperoncini slices. Close the burgers and serve right away, passing extra sauce at the table.

Serves 4 to 6