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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.
Place the meatballs into the marinara sauce that has been heated in a large skillet. Turn to coat. Allow to simmer in sauce for a few minutes.
Lightly coat the cut side of the bun with olive oil. Heat a cookie sheet in a 375º F oven, place cut side down on the baking sheet and bake until the cut side is just beginning to brown, but the bun is still soft; about 5 minutes.
Place the meatball onto the bun, add a little marinara over the top. Spread the top of the bun with some of the pesto, top the meatball with a spinach leaf, some arugula or a basil leaf and top with the bun. Serve immediately.
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!
I was told that these Italian Meatball Sliders, along with my recipe for Polenta Fries with Roasted Red Pepper Ketchup. were the hit of the show.
Easy, fun and tasty!
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