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.