Archive for March 9th, 2009


We had friends over last week, and it seemed like the perfect night to make Joey Campanaro’s Meatball Sliders. These are quite easy to make, and, with an authentic Italian sauce, are definitely fun food and a big hit with the guys. My recipe is slightly altered (of course!) In stead of pork, veal, and beef, I made my meatballs from turkey and spicy Italian chicken sausage. I subbed soy parmesan for the Pecorino cheese, and I didn’t make my own rolls – I found some really cute little rolls at Trader Joe’s. But on the link above to Joey’s recipe, there is a roll recipe included, if you’re interested. Enjoy!

Meatball sliders

1 pound ground turkey breast

4 spicy Italian chicken sausages, ground in food processor

1/2 cup panko

1/2 cup water

8 tablespoons soy parmesan, divided

1 large egg

1 large egg yolk

1/4 cup plus 2 tablespoons chopped fresh parsley

1 teaspoon salt

1/2 teaspoon ground black pepper


1/4 cup olive oil

1 cup chopped onion

6 garlic cloves, chopped

1/4 cup packed fresh basil leaves

1 1/2 teaspoons fennel seeds

1 28-ounce can whole peeled tomatoes

1 14.5-ounce can whole peeled tomatoes

Arugula leaves

18 very small soft rolls, split horizontally

Mix the turkey, sausage, panko, water, 6 tablespoons parmesan, egg, egg yolk, 1/4 cup parsley, salt, and pepper in a large bowl. Form into 18 2″ meatballs.

Heat olive oil in a large skillet over medium-high heat, and fry meatballs until brown all over. Transfer to a plate. Pour off drippings from pan, reduce heat to medium, and add onion, garlic, basil, and fennel seeds. Saute until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to a boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about for 30 minutes.

Puree sauce with immersion blender. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes.

Place arugula leaves on bottom of each roll. Top each with 1 meatball. Drizzle meatballs with some sauce and sprinkle with parsley and cheese. Cover with tops of rolls. Makes 18 sliders.


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