Meatball Parmigiana Sliders
These are so delicious; everyone will love these! They are perfect for spicing up your kids’ lunches (if you homeschool like me) or for anytime.
These meatballs are coated in a marinara sauce, smothered in cheese, and topped with a toasted slider bun; the perfect bite!
Ingredients for the meatballs:
2 slices white bread torn into 1-inch pieces
1/2 cup whole milk
8 ounces ground beef/pork and veal…I just used ground beef and tasted delicious!
1/2 cup finely grated parmesan cheese
3 tbsp. chopped flat leaf parsley
1 garlic clove, minced
1 large egg
marinara sauce (recipe below)
For the Sandwiches:
2 dozen rolls, such as brioche or small dinner rolls, split
1 1/2 cups shredded mozzarella cheese
small basil leaves
Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, Parmesan, parsley, garlic, egg and 1 tsp. salt. Refrigerate for at least 30 minutes.
PPM: Prepare meatballs and marinara sauce in advance to reheat for a meal on the quick!
Roll meatballs into small balls the size of a golfball
Heat sauce in a large heavy pot over medium heat. Drop meatballs into sace, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20-25 minutes.
Make the sandwiches: Preheat the voen to 400 degrees. Working in batches, arrange rolls on baking sheet. Place 1-2 meatballs, a spoon of sauce and about 1 tbsp. of mozzarella and Parmesan cheeses.
Bake until cheese melts, about 3 minutes. Sandwich with the basil.
3 tbsp. evoo (extra-virgin olive oil)
1 medium onion, chopped
4 garlic cloves, minced
1 can diced tomatoes (28 oz. can)
1 can tomato sauce (28 oz. can)
1/2 tsp. crushed red-pepper flakes
coarse salt and pepper
1/4 cup fresh basil, leaves torn (or 2 tsp. dried)
1 tbsp. fresh oregano or 1 tsp. dried
Heat oil in a large heavy pot over medium heat. Cook onion and garlic until soft and translucent, about 8 minutes. Add tomatoes, red-pepper flakes, 1 tsp salt, and some pepper. Simmer, covered, until thick, 25 minutes. Stir in fresh herbs if using.
Adapted from Martha Stewart Living magazine January 2011
Delicious tortilla yogurt fruit cups
These are fast, good for you and delicious! The tortilla is brushed with melted butter, dusted with cinnamon and sugar and toasted until crispy. Filled with a strawberry Greek yogurt and topped with your favorite berries; a nutritious way to enjoy dessert!
1/4 cup melted butter
cinnamon and sugar
strawberry Greek yogurt
berries (I used blueberries and strawberries…they were on sale)
Place your tortilla(s) on a flat surface and cut a smaller circle around it with just a knife. Lightly brush with your melted butter and sprinkle with cinnamon and sugar. Place in a muffin tin, folding in the sides a little to fit. Heat your oven to broil and bake for only 3 minutes or until your sweet tortillas are lightly toasted.
Take out, put on plate and put a small spoon of your yogurt and berries. Dollop some whipped cream and viola! A delicious dessert…yummy!
Be sure to visit these brilliant women during our 10 days adventure between November 7th-18th! I love these ladies and we know you will too.
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