Bridget's Recipe Corner

 

Monday was kind of a gloomy day. I notice that when the weather is less than perfect, my thoughts often turn to food and then often turn to what I'm making for dinner. Monday was no exception. I knew I wanted to make something warm, something that would fill the house with wonderful aromas and something that would come together fairly quick. I stopped at the store on my way home and bought ingredients for meatball sliders with a spicy red/marinara sauce. My "bottomless tanks" said it was worth sharing. Hope you enjoy them too.

Meatball Sliders with Spicy Marinara Sauce
(Makes approx. 18 sliders so there are some leftovers)
 

For the meatball sliders
1 1/2 lb. Lean ground beef
1 lb. spicy Italian sausage
2 eggs
dash garlic salt
dash onion salt
freshly ground black pepper
1 clove finely chopped garlic (optional)
1/2 c. freshly grated parmesan cheese
2-3 t. finely chopped Italian parsley
3/4 c. seasoned bread crumbs
olive oil

1-2 bags potato/dinner rolls (I purchased at Albertsons)

Combine all ingredients in large bowl. Mix until ingredients are well blended. Take approximately 3 T. meat mixture to form small meat patty/slider size. Set aside until ready to cook. Heat oil in large skillet. Working in batches, add sliders, cooking and browning on both sides. When cooked through, remove from heat. Place on plate with paper towels to blot excess oil. Once all sliders are cooked, you can return some to the skillet, add some marinara, cover and heat through until ready to serve.

Spicy Marinara Sauce
1 28 oz. can crushed tomatoes
2-3  14 1/2 oz cans diced Italian tomatoes (I used three cans as I like having extra sauce)
1 small yellow onion, finely chopped
2 shallots, finely chopped
1 clove garlic, minced
2 t. red pepper flakes (optional, I like it with a 'kick' and sometimes add more)
freshly ground black pepper
dash of cayenne pepper
dash ground white pepper
2-3 T. finely chopped Italian parsley
2 t. freshly chopped oregano
olive oil
2-3 T. freshly grated parmesan
 

Heat oil in large stock pot or sauce pan. Over medium heat, cook the onion, shallot and garlic. Stir well and cook until tender, approximately 5 minutes. Add all tomatoes. If you are fortunate enough to have garden tomatoes, I would add them as well (chopped). Add the remaining spices and herbs. Stir well. Reduce heat, cover and simmer about 20-30 minutes, depending on how much time you have. While sauces is simmering, preheat oven to 350°. Cut rolls in half. Lightly butter both sides of bread and place on baking sheet. Toast the rolls for approximately 8 minutes. When ready to serve, place slider on bread, add about
2 T. sauce, and a sprinkle of grated cheese. Add the top piece of roll. For easier handling, I suggest cutting the sandwich in half.