| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 3/4 pound ground pork
- 3/4 pound Italian pork sausage, casings removed
- 1 teaspoon red pepper flakes
- 6 garlic cloves, chopped, divided
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan
- 2 large eggs
- 1/4 cup chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- 1 (20-ounce) can tomato puree
- 1 (14-ounce) can diced tomatoes
- Soft rolls, split horizontally
- Fresh basil leaves
- Shaved pecorino
Instructions
- Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl. Form into 2-inch-meatballs and set aside on a platter.
- Heat 2 tablespoons of the olive oil in large skillet over medium-high heat. Add the meatballs and cook until brown on all sides. Transfer to plate.
- Meanwhile, start the sauce. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat. Add the onion, and the remaining garlic. Saute until the onion begins to brown, about 4 to 5 minutes. Season the onions with salt and pepper, to taste. Add the tomato puree and the tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes.
- To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce. Top with a basil leaf and some shaved pecorino. Cover with the roll tops and transfer to a platter. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 545 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 28 g |
| Cholesterol | 151 mg |
| Sodium | 802 mg |
| Serving Size | 1 of 6 servings |
| Calories | 545 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 28 g |
| Cholesterol | 151 mg |
| Sodium | 802 mg |
Reviews
I’ve made these twice now and they’re delicious. It makes a fairly large batch so I froze half and they were just as good when after being frozen. Big thumbs up.
Made these for Super Bowl Sunday and they were a hit. People could not stop eating them and all commented on how wonderful they were. My fiancé told me to make sure to save recipe so that I can make them again. Thank you Neely’s
Best Meatballs ever. I tried them for Super Bowl and they were a hit. Just the right amount of spice and loved the basil leaf on top.
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Absolutely, Positively the best meatballs that I have ever made…and that is coming from a 100% Italian mom and wife!! I must say my homemade sauce added to this wonderful recipe….BUT this goes without saying Pat and Gina Neeley you are terrific chefs and I truly enjoy watching your show as well!
The Neelys are one of my favorite cooks behind Guy. These Meetball Sliders are awesome. These are the best tasting meatballs!!!! I do not use the Neely’s sauce, because I use my own, but I imagine that is also wonderful as well. Thanks Neelys!!!!
I love these sliders! We have made them for the Superbowl the last two years. So good! They are always a hit!
Everyone at our UFC Fight Night Party loved these little meatball sliders. They were quick and easy to make and disappeared quickly. I used the Hawaiian King rolls and a good fresh pre-made Marinara instead of making the sauce in the recipe, just to save time. Turned out awesome. I made the meatballs a little bit bigger because I made 12 meatballs which was how many rolls were in the package I purchased. Great finger food!
I made these for a wedding reception and they were one of the families favorite. Many request for more. Thank you Pat & Gina.. I am the best aunt in the world for making the food a success
I am making these this weekend for a party as mini finger-foods, and I was wondering from those who have made them, how many do they make? I wasn’t sure how many rolls to get (I’m planning on using mini dinner rolls) and also was wondering if I need to double the recipe or not. If anyone could let me know how many meatballs came out I’d really appreciate it!