Ingredients:
- 1/4 lb Ground Chuck
- 2 oz Dried Bread Crumbs, more if necessary
- 1 Large Egg
- 1.5 oz Milk
- 2 oz Romano Cheese, grated
- 1 oz Spanish Onion, grated
- 1 Garlic Clove, finely diced
- .5 oz Italian Parsley leaves, finely chopped
- .5 oz Basil leaves, finely chopped
- 15 oz can of Pureed Tomatoes
- 2 Garlic Cloves, diced (optional)
- 4 – 6 Slices of Provolone Cheese
- 4 – 6 Small Brioche Buns, halved
- 2 – 3 Tbsp Butter, melted
Directions:
- Mix all ingredients together in a bowl, but do not over mix the mixture and make the meatballs tough. If the mixture is too soft to form and keep the shape, then add more breadcrumbs a little at a time until you can get them to hold their form. Be careful how much you add.
- Create 4 – 6 meatball patties and place on a baking sheet. Size of the patties should depend on the size of the rolls you’re using.
- Cook in a preheated oven at 350°F for about 15 – 20 minutes or until the meatballs are cooked all the way through and have a small crust forming on the bottom.
- While the meatballs are cooking, saute the garlic and add the pureed tomatoes and mix to form the sauce for the sliders. I like a really simple sauce for these meatballs, since the meatballs themselves have so much flavor.
- Butter the brioche buns and place on a pan, butter side down, to toast and warm the buns.
- When the meatballs are done, build the sandwiches! Bottom bun, meatball patty, sauce then cheese slice.
- Place the sliders on a baking sheet and put in the broiler for 2 – 3 minutes until the cheese is nice and melted and a little bubbly.
- Remove from the oven and place the top of the bun on the slider.
