Foodie Friday: Italian meatball sliders

Easy dinner alert!
I found the original recipe here, but thought "Umm yeah I am buying all these things at the store and making the same thing". So, put this all on your grocery list and fix it for dinner this week. This one is a keeper!

Image courtesy of Annieseats.net


Italian meatball sliders
Loosely based off of Annie's Eats

1 package of slider buns (I found a 12 pack of honey butter slider buns in my grocer's bakery)
Olive oil
1 lb. (12-15 pieces) fresh meatballs (found in the deli case)
1 jar spaghetti sauce
1 bag pizza cheese (mixture of provolone and mozzarella)
a few TB of pesto

This recipe makes enough for 12 sandwiches, but we made 6 because that is all that will fit on your cookie sheet and eating 3 of them is very filling!

Put the meatballs and sauce (you won't need the entire jar, just add to it as needed throughout the cooking) in a pot on the stove. Cover and simmer for appx. 30 minutes until they are no longer pink when sliced open. 

Preheat the oven to 400. While the meatballs are cooking, slice the buns open (but not apart) and drizzle some olive oil on the tops. Lay the, open-faced on a cookie sheet and bake for 5 minutes. Spread about a teaspoon of pesto on the bottoms of the buns. Cut meatballs into halves and place 3-4 halves on the bottoms. Cover with extra sauce, sprinkle on cheese, and put the tops on. Bake for a few minutes longer (5 minutes was too much for mine, so I'd suggest keeping your eye on them!)

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