I found this recipe in a magazine two years ago. And it instantly became one of my favorite recipes. Flavored with lemon zest, grated parmesan, and freshly chopped parsley…they aren’t your average,traditional meatball. Usually I serve these meatballs over a huge plate of pasta, but here is another twist…Meatball Sliders.
Crush 6-28 oz. cans of whole tomatoes, underneath their juices, and set aside (let your kids do this part…just be prepared for firing juicy tomatoes and splattered walls).
Saute 2 med. onions until soft in 1/2 cup olive oil, add in 6 minced garlic cloves and saute for 30 sec. Add in your crushed tomatoes and seasoning-4 tsp salt, 1 tsp pepper. The flavor gets better over time…so let it simmer for at least an hour (just enough time to make your meatballs). Stir every once and a while.
Note: canned tomatoes are sometimes acidic (tangy to taste). Just add a little sugar to cut the acidity.
Saute 2 med. onions in 1/4 cup oil and add in 10 minced garlic cloves. Set aside to cool.
Soak 3 cups torn french of italian bread in 3 cups milk until soft. Discard the leftover milk.
Add everything together- 6 eggs,5 1/2 tsp salt, 1 1/2 tsp pepper, 2 cups freshly grated parmesan, 1/3 cup chopped parsley, 1 tsp dried oregano, 1 Tablespoon lemon zest, onion mixture(cooled), soaked bread, and 1.5 lbs each of pork, veal and beef. Mix and roll into balls
For spaghetti I make small baseball sized meatballs… for sliders about the size of a golf ball.
Brown each side of your meatballs using about 1 cup of oil total.
Place each batch of browned meatballs into the sauce to finish cooking. It will get crowded.
Serve over pasta or “slider style” with some extra parmesan.
Enjoy… you won’t be disappointed