Meatball Sliders for Super Bowl!

Here it is, almost Super Bowl Sunday! If you are one of the many people planning a party for the big day, I have a fantastic Meatball Slider recipe for you to serve during the Super Bowl or any time for that matter. This is a really easy recipe where the meatballs are baked and then cooked for a short time in the quick tomato sauce, topped with cheese and then the buns. I have adapted my mother's meatball recipe for these yummy sliders and made an easy Italian flavored sauce for them. My husband loves these Meatball Sliders, so I hope you will too! Here's my recipe.

Meatball Sliders
From Lynda's Recipe Box
(If you want to add some spicy heat to the sauce just add 1/4 teaspoon of red pepper flakes to the oil at the same time as the minced garlic when making the sauce.)

Meatball Ingredients:
1 pound beef ground chuck
1/2 cup freshly grated Parmesan cheese
2 cloves minced garlic
1/2 cup dry bread crumbs
1/3 cup milk 1 egg, slightly beaten
2 tablespoons fresh parsley, chopped
1 teaspoon salt
black pepper
either shredded or sliced Provolone or Mozzarella cheese. If using slices you will need 6 slices to have cheese on top and bottom. Cut the sliced cheese in 4 square pieces.
1 dozen slider rolls, or dinner rolls if you can't find sliders

Directions for Meatballs:
Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck, Parmesan and minced garlic; toss it lightly with a fork to incorporate. Add the remaining ingredients and mix fairly well, either with a fork or your hands. I use my hands, I confess. It's just easier.
Line a large baking sheet with foil and spray liberally with cooking spray. Divide the meat mixture into 12 even pieces and roll each into a ball and place on baking sheet. Place pan in oven and bake meatballs for 25 minutes. When done remove meatballs from pan and add to the sauce.

Quick Italian Style Sauce Ingredients:
1 - 28 ounce can of good quality crushed tomatoes
2 cloves minced garlic
1 tablespoon olive oil
1 teaspoon dried basil
1/4 teaspoon dried pepper flakes, optional, only if you want some heat
salt and pepper to taste

In a large sauce pan or Dutch oven, over medium heat, add the olive oil, then the minced garlic and pepper flakes, if using. Saute for 30 seconds; then add the tomatoes and dried basil. Cover and cook on low heat for 15 minutes or so. If sauce gets too thick you can add a little water to thin it. Taste and adjust seasonings if needed. I sometimes add about 1 teaspoon of sugar if sauce needs it. Some canned tomatoes can have a sharp taste and the sugar helps.
Add meatballs when they are done, cover and cook another 10-20 minutes.
I like the sauce to be thick so it will stick to the meatballs some.

To assemble sliders:
If you want to toast the rolls, just open the rolls and lay on a baking sheet, put under the broiler for a short time. Stay by your stove as they toast really quick! Remove from oven.
Add cheese to the bottom of the buns; place 1 meatball on each bottom bun. Top with more cheese and the tops of the buns. Place on serving tray and enjoy!

Italian Wedding Soup (from Ina Garten)

I love this soup! It's hearty with the zesty meatballs and all the healthy veggies, and it's so comforting on cool nights. We had another cold snap earlier this week, so I made this delicious soup. I've made it before, but just now have tweaked it to our liking.
The recipe calls for ground chicken for the meatballs, but our stores rarely have it, so I use ground turkey most of the time. Ground beef also makes some tasty meatballs. This recipe makes a bunch of soup, plenty for company. But if you are going to make it for just 2 or 3, I advise you to cook the pasta separately, and add it to the bowls individually when you are ready to serve the soup. The pasta really soaks up the broth if cooked in it and then not eaten right away. This soup is delicious on it's own, but also good with a salad and some crusty bread. The meatballs have tons of flavor and the veggie filled broth is super good. Hope you'll give it a try!

Italian Wedding Soup
Adapted from Ina Garten

Ingredients:
For meatballs:
3/4 pound ground turkey (or ground chicken or beef)
1/2 pound turkey sausage, casings removed ( or again, chicken, beef,)
2/3 cup fresh, white breadcrumbs
2 cloves fresh garlic, minced
3 tablespoons fresh parsley, chopped
1/2 cup freshly grated Parmesan cheese
3 tablespoons milk
1 large egg, beaten
salt and pepper- I only use about 1/8 teaspoon salt because the cheese is salty. But I'm also a low salt cook, so use your judgement.

For the Soup:
2 tablespoons olive oil
1 cup minced yellow onion
1 clove garlic, minced
1 cup diced carrots
3/4 cup diced celery
10 cups homemade chicken stock, (or use canned, low sodium chicken broth or stock)
1 cup small pasta-I used Ditalini
2 teaspoons dried oregano
about 6-8 ounces kale, washed and chopped-about 4 cups or more (may sub spinach if preferred)

Directions:
Preheat oven to 350 degrees F. In a bowl combine the ground turkey, sausage, bread crumbs, garlic, parsley, cheese, milk egg, salt and pepper and mix with a fork. With a spoon drop about 1 inch meatballs onto a parchment or foil lined baking sheet. You'll have around 40 meatballs. Bake for about 30 minutes.

While meatballs are cooking, heat olive oil over medium-low heat in a heavy soup pot. Add the chopped onions, garlic, carrots and celery. Saute until softened, about 5-6 minutes, stirring occasionally. Add the chicken stock or broth and bring to a boil. Add the pasta and cook about 5 to 6 minutes. Stir in the kale, meatballs and the oregano or other herbs of choice, and simmer about 2 minutes. Season with salt and pepper to taste. Ladle into soup bowls and top with Parmesan cheese. Yum! Enjoy with bread and/or salad!

Asian Turkey Meatballs

 I am a meatball fan and though spaghetti and meatballs is one of my favorite foods, I was so anxious to try these Asian Turkey Meatballs when I found the recipe. Meatballs make such yummy appetizers and these did not disappoint me. Even though my supermarket was out of cilantro, I made them anyway and they were still really tasty. The recipe also call for coconut oil in the meat, but It bothers my stomach, so I left it out. I added garlic which was a good call. The dipping sauce adds tons of flavor too and they would be a great addition to your football parties, (or any party for that matter), so hope you'll give these a try.

Asian Turkey Meatballs
Adapted from The Chew

Meatball Ingredients:
1 pound ground turkey
2 green onions, white and green parts, diced
1 tablespoon Sesame oil
(I left out 1 tablespoon of coconut oil-can't eat it)
2 tablespoons low-sodium soy sauce
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup cilantro, chopped (I did not add this; store was out)
1 large clove garlic, minced- my addition
salt and pepper
Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper. In a large bowl, combine all the ingredients and form into small meatballs. I made about 24. Place on baking sheet and bake for about 20-25 minutes until done.
Make dipping sauce while meatballs bake.

Dipping Sauce:
1/4 cup light brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
3 slices fresh ginger, smashed
Add all ingredients to a saucepan and heat over medium heat. Cook, stirring, for 2-3 minutes until brown sugar is dissolved and sauce just begins to thicken. I didn't let the sauce thicken hardly at all, just slightly. Serve with meatballs. Enjoy!

Barbecue Meatballs (Baked)

This is one of those recipes that could be classified as "comfort food", because it's a very satisfying older recipe. It was given to me by an older lady in our church, who is a great cook. She makes these yummy meatballs for a lot of different occasions, from church and funeral dinners that we ladies cook for families of members who have passed away, to holiday parties. People almost start fights over the last few of these luscious meatballs! The meatballs are tender and covered in a sweet, tangy and easy to make sauce. I made these a bit smaller than a golf ball and had them for dinner with some garlic mashed potatoes. My family loves the tangy sauce!

But, these tasty Barbecued Meatballs are wonderful made a bit smaller and served for all kinds of get togethers. Are the guys coming over to watch football? Serve these. Having a small party and want some easy dishes? Make these! They go together quickly. Here's how.

BARBECUE MEATBALLS- from Lynda's Recipe Box

3 pounds lean ground chuck (the leaner, the better)
2 cups oatmeal (I use quick oats)
1 1/2 cups milk (recipe calls for 12 ounces canned milk)
1/2 garlic powder
1/2 tsp. black pepper
2 tsp. salt
2 tsp. chili powder
1 cup diced onion
Mix all ingredients in a large bowl. Make into balls and place into baking pan. I used a large roasting pan to hold them all. Make sauce.
SAUCE:
2 cups ketchup
1/2 tsp garlic powder
1/2 cup diced onion
2 tsp. liquid smoke
1 1/2 cups light brown sugar
Mix all ingredients and pour over the meatballs. Bake, uncovered, in a preheated 350 degree oven for 45-50 minutes.
TIP: Use at least 80-20 lean beef, as fatty beef will yield more grease in the sauce. You can also make these the day before you want to serve them, and then reheat before serving.
If you are serving these for a small family, the recipe can easily be halved. Enjoy!