Ricotta Meatball Sliders
Sliders may be small, but they’re huge profit builders. These mini meatball burgers are ideal as an appetizer or a main course. As popular with kids as they are with adults, they’re a versatile addition to your menu and the meatballs can even be used as a pizza topping or with pasta! The Ricotta Meatballs make a great all-purpose menu addition. Use them in pasta, as a pizza topping, or in Grinder Sandwiches.
Meatballs
Ingredients
- 1 1⁄2 lb. Lean ground pork
- 1 1⁄2 lb 80% Lean ground beef
- 1 1⁄2 lb. Grande Ricotta Cheese
- 5 oz. Finely chopped onion (1 cup)
- 3 Fresh large eggs
- 3 oz. Plain dry bread crumbs (3/4 cup
- 3 oz. Fresh Italian parsley, chopped (1/3 cup)
- 2 tsp. Dried oregano
- 2 tsp. Salt
- 1⁄2 tsp. Crushed red pepper flakes
- 1⁄2 tsp. Fennel seed, ground (optional)
Directions
- In large bowl, mix all Meatball ingredients until combined. Shape into 11/2 oz. balls. Place on greased sheet pan. Bake at 500°F for 15 to 25 minutes or until internal temperature reaches 165°F or higher. Hold for service at 135°F.
Sliders
Yield: 60 sliders
Ingredients
- 60 Slider buns
- 2 lb. 4 oz. Marinara sauce
- 60 slices Grande Mozzarella or Mozzarella Blends (0.33 oz. each)
- 6 oz. Baby arugula or spinach leaves (optional)
Directions
- For each slider, slice bun horizontally in half. Place 1 baked meatball on cut side of bottom bun. Top with 1 tbsp. marinara sauce and cheese. Cook 1 to 2 minutes or until cheese begins to melt. If desired, top with a few arugula leaves. Add top bun. Serve with additional marinara sauce, if desired.
