Mary Anne's Meatball Slider Appetizers
Meatballs sliders are an easy appetizer to serve at your summertime get-togethers and backyard picnics. They also can be easily transformed into a tasty open-face sandwich! Oh My! 3 pounds ground beef2 cups Parmesan cheese, grated5 eggsSalt and pepper, to taste4 cloves garlic, minced6 slices bread, soaked in 1/2 cup milk & then milk squeezed out1 bottle (40 ounces) catsup8 ounces white or red wine, your choiceDinner rolls, cut in half (I like Hawaiian dinner rolls)
Shredded mozzarella cheese, for garnishing
- Preheat oven to 350 degrees F. Mix meat, cheese, eggs, salt, pepper, garlic and bread in a large bowl. With a medium-size cookie scoop, form meatballs the size of a golf ball. Place on a parchment-lined baking sheet. With a wooden spoon flatten the meatballs a little so they can fit nicely on a small dinner roll. Bake for approximately 7 to 9 minutes.
- In a small saucepan add catsup and wine in a saucepan. Stir. Heat until sauce begins to simmer.
- When meatballs are done remove and place in colander. Rinse with hot water. Add meatballs to wine and catsup mixture. Warm meatballs over low heat in sauce approximately 10 minutes before serving.
- With a slotted spoon, place one meatball on the bottom of the dinner roll; top with shredded mozzarella cheese and a little wine sauce. Add top half of dinner roll. Serve.
Makes approximately 4 dozen sliders.
Note: You can also serve meatballs open-face on your choice of bread and top with sauce and shredded mozzarella cheese.
Note: These meatballs freeze great in a zip-lock bag. You can freeze with or without wine sauce.
Note: This recipe can be easily cut in half; Usually, I just make the whole batch of meatballs and then freeze the extra ones.