Photo by Karen Hermann
Makes 12
1 pound ground beef (or ½ beef and ½ pork)
⅓ cup low-salt giardiniera relish, strained and finely chopped (optional)
2 tablespoons grated Parmesan cheese
1½ teaspoons SPG (salt, pepper, garlic) seasoning (see recipe in Chef's tips, above)
2 teaspoons Italian seasoning
1 egg
1 15-ounce jar marinara sauce
12 slider buns, sliced and hollowed out slightly (so meatballs will nest)
3 slices provolone cheese, cut into quarters
Fresh basil leaves
Preheat oven to 425 F. In a mixing bowl, combine ground meat, giardiniera, Parmesan, SPG, Italian seasoning and egg. Mix until well-combined, but do not overmix. Using a cookie scoop or tablespoon, divide mixture into 12 meatballs and place 2 inches apart on a foil-lined baking sheet. Bake for 15–20 minutes until completely cooked. Heat marinara in a small saucepan over medium heat, 5–7 minutes. If desired, spread a small amount of butter on the cut sides of the buns. Place on a grill pan or hot skillet on top of stove, over medium heat, and toast for 1–2 minutes until golden brown.
To assemble sliders, on bottom half of buns, add 1 or 2 pieces of cheese and top each with a meatball, 1 tablespoon of marinara and a basil leaf. Cover with top bun halves.
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