Meatball Sliders
The ultimate Italian food: a meatball hugged by Rosemary & Sea Salt Focaccia. Melting mozzarella on the perfect meatball calls for a bread that will live up to its Italian heritage.
Ingredients
Meatball Ingredients
- 1/4 lb sirloin beef and ¼ lb pork shoulder, medium fat, ground twice together
- ¼ cup parsley, finely chopped
- ¼ cup basil, finely chopped + 4 tbsp. for topping
- ¼ cup parmesan
- 2 garlic cloves
- 1 egg
- 2/3 cup Lemon garlic breadcrumbs (Recipe Included)
- 1 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Mozzarella slices, cut in 2”
Lemon Garlic Breadcrumbs Ingredients
- 1/4 of a day-old Italian Herb Focaccia
- Salt and pepper to taste
- 3 tsp garlic powder
- Lemon zest of half a lemon
Directions
Meatball Slider Instructions
1. Heat oven to 375°.
2. Whisk eggs.
3. Combine all ingredients except mozzarella.
4. Form into 12 mini patties about the size of 1 ½” in diameter.
5. Place the mini patties on a prepared baking sheet. Bake for 20 minutes or until meat is fully cooked. Want to use the barbeque instead? Place the mini patties on a BBQ-safe pan and grill on high heat for 10 minutes.
6. Heat oven to 400° on broil.
7. Cut focaccia into 12 squares and halve each square.
8. Assemble mini patties with focaccia and slice of mozzarella and place on a prepared baking sheet.
9. Broil for 4-6 minutes or until cheese melts.
10. Sprinkle slider with parsley.
Lemon Garlic Breadcrumbs Instructions
1. Heat oven to 375°.
2. Dry out focaccia by placing in a pre-heated oven for 15 minutes.
3. Let cool and blend in a food processor until the texture of breadcrumbs.
4. Combine with salt, pepper, garlic powder and lemon zest.