October 8, 2011 § 4 Comments
Supposed to be sliders, but looked like these meatballs totally took over these tiny little dinner rolls. We were off to a friend’s place to watch football, and of course I begged to bring something. Our friend asked if we could bring an appetizer, which was great since I had been dying to try out this recipe.
Forgive my terrible photos, but I wasn’t in the mood for a photo shoot while having fun at a friend’s house 🙂 If you want to see way more appetizing photos, visit the original recipe. This site is catching up quick and may become the new Most Trusted Advisor.
Bad photography or not, these meatballs were devoured. Imagine Andrew’s delight when I wanted him to be taste tester before going to the party. Sitting on the couch, watching football, and a cheesy meatball sandwich is magically brought to him? Sounds like a perfect Sunday. I left half of them at home, and made meatball sandwiches for Andrew for a few days afterwards.
I’m not a big meatball person but stuffing them with cheese is surely a good way to make me one. For the breadcrumbs- I usually through crusty bread in the fridge after the first day, since it’s usually not that good anymore. But it’s great for breadcrumbs. It dries out, and then I just throw it in the food processor and make it into crumbs.
- 2 lb ground beef
- 1 egg
- 2 T olive oil
- 2/3 cup Pecorino Romano cheese, shredded (if you don’t have this I’m sure Parmesan would work just fine)
- 4 garlic cloves, minced
- 2 tsp dried basil
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup bread crumbs
- Cheese for stuffing. The original recipe calls for Mozzarella cubes. I had a party platter tray of assorted cheeses- so I cut them up into little pieces and stuffed the meatballs with them. Cheddar, Pepperjack, Swiss, and Colby Jack.
- 3 cups pasta sauce
- 30 slider buns or dinner rolls
Preheat oven to 400º. Mix meat, eggs, olive oil, shredded cheese, garlic, spices, and breadcrumbs in a bowl. Don’t overmix, just mix to combine.
Grease a large baking dish, and pour enough sauce to cover the bottom. With meat mixture, making a disc about 1.5 inches in diameter and put cheese in the middle. Seal meat around the cheese, forming a golf ball sized meatball. Place it in the sauce and repeat with remaining meat. You can sprinkle more cheese and breadcrumbs on top of the dish right before it goes in the oven, if you want. Bake for 20-30 minutes or until meatballs are cooked through. The original recipe has you baking for longer, but I think her meatballs were bigger since I got about 40 and she got 15.