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This recipe for an Italian Meatball Slider was the hit of the 2012 NYC Food and Wine Show. It’s a classic that will never go out of style.
Italian Meatball Slider
1 pound 20% lean ground beef
1/2 pound mild Italian sausage (removed from casings if necessary)
1/2 cup, or as needed, Italian style bread crumbs (or you could use panko along with some italian seasonings and parmesan cheese)
1/2 cup finely chopped onions
1/4 cup finely chopped fresh Italian parsley
1 teaspoon finely minced garlic
1 egg, lightly beaten
Freshly ground pepper, and salt, to taste
Small fresh mozzarella balls (also known as Ciliegine), cut in half
Extra virgin olive oil, as needed
Slider buns, or potato dinner rolls (I used dinner rolls as I couldn't find slider buns, or you could use a biscuit cutter and make your own out of hamburger buns, saving whatever is left to make breadcrumbs)
My client, Colavita USA, challenged me when they said they needed something to serve at the 2012 NYC Food and Wine Show. Because it’s a show, the food has to be portable, easy to eat, and being a foodie show, it has to be delish.
Thinking of a classic meatball sandwich, which is neither easy to eat or very portable, I came up with this mini version, an Italian Meatball slider. Its small size makes it easy to eat, one or two bites and you are done, and the flavors are fantastic. Very reminiscent of a classic meatball sandwich.
One of the first things I did was put the cheese inside the burger. This way there was less to slip and slide out of the bun. A little surprise in your first bite.
Since cooking and serving at a show like this always presents its own set of challenges, I also thought of allowing them to cook the burger first, in a kitchen, then use the marinara to reheat them and coat them in the sauce. It worked perfectly!