1 tablespoon olive oil
1 cup onion, grated
4 cloves garlic, minced
1 28-oz can Muir Glen® tomato sauce
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon kosher salt
1 tablespoon oregano
1 lb ground beef
1 large egg
1/2 cup breadcrumbs
2 tablespoons fresh minced basil
1/3 cup grated Parmesan cheese
1 tablespoon vegetable oil
12 savory slider rolls
4 slices Provolone cheese, cut into thirds
Tasty meatballs simmered in sauce and served on slider rolls with provolone cheese. Perfect for game day.
Preparation & Directions
Preheat oven to 350 degrees Fahrenheit. Split open slider rolls and lay them out on two baking sheets.
To make sauce, add olive oil to a medium pot over medium heat. Once hot, add grated onions and garlic and cook until onions are soft, about five minutes.
Add Muir Glen tomato sauce with spices, salt, and sugar. Bring sauce to a simmer, turn heat down to low, and simmer for 10 minutes while you make the meatballs. If the sauce gets too thick at any point, feel free to add some water.
To make meatballs, use hands to combine beef, egg, breadcrumbs, basil, cheese, and a pinch of salt and pepper in a medium bowl. Roll the mixture into 12 even-sized balls. Flatten each ball a bit so it’s not a perfect ball. This will help the meatballs fit on the rolls later.
In a large skillet, add a tablespoon of oil over medium-high heat. Add the meatballs and cook for about three minutes per side until they are nicely seared.
Once meatballs are seared and cooked, move them straight from the skillet to the simmering sauce. Stir them into the sauce and continue to simmer on low heat for 5-6 minutes.
Meanwhile, toast slider rolls in the 350 degree oven for 3 minutes.
Remove rolls from oven. Top each roll with a meatball and a spoonful of sauce. Top each meatball with a piece of provolone cheese.
Return baking sheets to the oven for 2 minutes just to melt cheese.
Remove from oven and add toasted tops to sliders and serve these immediately with lots of napkins. They are messy!