Dropping the Meatball In

I love me some meatball subs! I only have two complaints for meatball subs. The first, is they are typically really filling. If you are having a sub, and only a sub and only the sub, that is not much of an issue. But if you are having people over for a football game, for instance, it can sometimes be a little much. The other issue is they are messy. A typical sub will bleed red sauce all over your hands (and if you are lucky not your shirt) and one of every three subs will lose at least one meatball as the bread weakens from the sauce.

The solution? Meatball sliders!

The ratio of bread to meat to cheese is a delicate one to figure out here. I like to use a 1oz meatball and these slider rolls that are about 2x2x3 inches each. You can slice the roll in half and use it like a typical bun, but you do not solve the issue of drippage. I like to cut a hole in the top of the bun and drop the meatball inside (often with a pepper ring or two).

Too little cheese and it sticks to the meatball but not the bread and you lose it all with the first bite. Too much and the umbrella of cheese moves down the sides and makes it tough to grab. Your best bet is to try to match the size of the top of the bun.

It almost looks like a cinnamon bun with icing, doesn’t it?

So simple if you use pre-made sauce, meatballs and buns.

Throw the meatballs in a pot with some sauce and heat them over a low heat (stirring occasionally) for about 30 minutes.

Cut out a hole in the top of each slide bun (roll). Compress the sides and bottom to both open up the hole and sturdy the sides.

Drop a meatball in and top with a teaspoon of sauce. Top with 1/3 slice of provolone.

Put it under the broiler to melt the cheese.

These are great for parties and easy to eat.

Meatball Sliders

• 24 1 oz frozen meatballs (or make yours fresh)
• 12 oz pasta sauce
• 12 slices provolone cheese
• 24 uncut slider buns
• Pepper rings (optional)

Place meatballs and sauce into a pan on medium-low heat and heat until hot.

Carve out the top of each slider roll, being careful to maintain the integrity of the sides and bottom.

Place a meatball inside of each slider bun with about 1 tsp of sauce. If desired, add a few slider rings on top. Cover the top of the roll with 1/2 slice of provolone cheese. Place on cookie sheet. Place cookie sheet under a broiler (high) until cheese melts.