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Saucy Meatball Sliders

Saucy Meatball Sliders with Classic Caesar Salad

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We’re meatball-obsessed on a regular day, but when Chef Elana whipped up her moist and flavorful version of meatball sliders in the test kitchen, our obsession was taken to new levels. These adorable little crowd-pleasers are made with crispy breadcrumbs and creamy ricotta for a lovely texture that suits simple marinara. They are saucy, slightly messy, and ridiculously tasty sandwiched between split brioche buns—we may have swooned a little. Served with a classic Caesar salad of romaine hearts, this encore dish is a party you don’t want to miss.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • romaine heart
    • 1
    • romaine heart
  • lemon
    • 1
    • lemon
  • garlic
    • 1 clove
    • garlic
  • ground beef
    • 12 ounces
    • ground beef
  • ricotta cheese
    • 1 tablespoon
    • ricotta cheese
  • breadcrumbs
    • 1/4 cup
    • breadcrumbs
  • 14-ounce jar marinara sauce
    • 1
    • 14-ounce jar marinara sauce
  • brioche slider buns
    • 6
    • brioche slider buns
  • anchovy paste
    • 1/4 teaspoon
    • anchovy paste
  • mayonnaise
    • 1 1/2 ounce
    • mayonnaise
  • grated Parmesan cheese
    • 1/4 cup
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 12" large pan

Allergens

Fish, Milk, Egg, Soy, Wheat

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Rinse romaine heart and thinly slice crosswise. Halve lemon. Mince garlic and sprinkle over ¼ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45º angle, pressing down. Repeat until garlic is broken down and a paste forms. Pat beef dry with paper towel and place in a large bowl. Set aside a small handful of beef on a small plate and reserve for meat sauce.

  2. Make Meatballs

    Make Meatballs

    Add ricotta, breadcrumbs, 1½ tablespoons marinara sauce, and 1 egg to bowl with beef. Season with ½ teaspoon salt and pepper as desired. Using your hands, mix well, then form into 6 equal meatballs, about 2 inches thick.

  3. Cook Meatballs

    Cook Meatballs

    Place meatballs on a foil-lined baking sheet and bake on top rack of oven until slightly browned and cooked through, 15-18 minutes.

  4. Cook Meat Sauce

    Cook Meat Sauce

    While meatballs cook, heat ½ tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add reserved beef and cook, breaking up, until browned, about 3 minutes. Add remaining marinara sauce and cook, stirring, until sauce thickens, 3-4 minutes. Season with ⅛ teaspoon salt and pepper as desired. Remove pan from heat. Once cooked, add meatballs and turn to coat with sauce.

  5. Toast Buns and Make Caesar Salad

    Toast Buns and Make Caesar Salad

    Discard foil from baking sheet. Arrange buns cut-side up on baking sheet. Toast in oven until lightly golden, 2-3 minutes. Meanwhile, in a large bowl, whisk together anchovy paste, mayonnaise, 1 tablespoon Parmesan, juice of 1 lemon, and garlic paste until fully combined. Season with ⅛ teaspoon salt and pepper as desired. Add romaine to bowl with dressing and toss to coat.

  6. Plate Meatball Sliders

    Plate Meatball Sliders

    Divide bun bottoms between serving plates. Add meatballs, then a generous spoonful of meat sauce, then remaining Parmesan. Finish with bun tops. Serve meatball sliders with Caesar salad and dig in. (Using your hands for the sliders is highly encouraged!)

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