Meatball Parmigiana Sliders with Roasted Italian Potatoes

As you can tell from the sale ad and Fan Mail, Balistreri Sendik’s stores are unveiling their new line of Black Angus beef today.  As we all know by now, the Balistreri family has some pretty high ideals when it comes to what they’ll sell in their stores.  They shoot for the stars.  They’re always looking for the best.  And so it would stand to reason that offering their customers this amazing brand of beef is really no different than business as usual. 

So with all that said, it’s a two’fer Tuesday:  two recipes for the price of one today!  Well, not to split hairs or anything, but by the time you read this, it might already be Wednesday.  Regardless of the day (who cares, really?), you’re going to have to come up with what to make for dinner at some point, so let’s get to it.  If you’ve got picky eaters, this is the meal for you.  If you’re short on time, money and patience for standing in the kitchen, this is for you, too.

Meatball sliders and roasted potatoes.  It’s what’s for dinner!

Makes:  2 dozen

2 slices good quality white sandwich bread, torn into 1″ pieces
1/2 c. whole milk
1/2 lb. ground beef (Sendik’s Natural Fresh Ground Chuck Value Packs are on sale this week, 3/7/12 to 3/13/12)
1/2 lb. ground pork
1/4 lb. ground veal
1/2 c. good quality grated pecorino Romano or Parmesan cheese
3 T. coarsely chopped Italian parsley
1 clove garlic, minced
1 large egg (Shurfresh Grade A Eggs are on sale this week)
Kosher salt
Purchased Marinara sauce (Colavita Pasta Sauce is on sale;  pick up two jars so that your meatballs are covered when they cook)

2 dz. brioche rolls, split (I used Sendik’s basic dinner rolls) **see note**
1 1/2 c. grated mozzarella cheese (Sargento Shredded Mozzarella is on sale this week)
1/2 c. grated pecorino Romano or Parmesan cheese
Fresh basil leaves

To make the meatballs:  soak the bread in milk for 5 minutes.  Gently mix bread and milk with the meats, Romano or Parmesan, parsley, garlic, egg, and 1 teaspoon kosher salt.  Refrigerate for at least 30 minutes.

Using a light hand, roll meat mixture into 24 balls. **see note**

Heat sauce in a large heavy pot over medium heat.  Drop meatballs into sauce, and bring to a gentle simmer.  Cook, partially covered and stirring occasionally, until meatballs are cooked through, 20-25 minutes.

Make the sandwiches:  preheat oven to 400.  Working in batches, arrange rolls, cut side up, on a baking sheet.  Place one meatball, a spoonful of sauce, 1 tablespoon of mozzarella, and 1 teaspoon Romano or Parmesan on bottom halves.  Bake until cheese melts, about 3 minutes.  Sandwich with basil.

**NOTES**  When rolling your meatballs, go a little bigger based on the size of the buns you’re using.  If I had to do it over, I would have gone quite a bit bigger so that the meatball didn’t get lost in the bun.  Also, our girl Martha originally meant this recipe to be served as an appetizer or for entertaining.  You probably won’t need 24 sliders for dinner, right?  :-)  I doubled the recipe and rolled out a couple dozen slider-sized meatballs, then rolled out a dozen or so regular sized meatballs with what was left.  I blasted the large meatballs at 425 for 25 minutes, cooled them, then put them in the freezer for a rainy day.  :-)

Serves:  8 as written

2 lbs. redskinned potatoes, quartered (I used 1 1/2 bags of the sale redskinned Simply Potatoes)
2 T. olive oil
4 cloves garlic, minced
1 T. dried parsley
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. kosher salt
1/2 t. freshly ground black pepper

Preheat oven to 425.  Place the potatoes in a large mixing bowl.  Drizzle with the olive oil; toss to coat.  Combine the garlic, parley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat.  Turn out onto an ungreased baking pan, spread potatoes evenly so that they don’t steam.  Bake uncovered for 25 minutes; stir and bake 10-15 minutes longer or until potatoes are tender and golden brown.  Serve immediately.

Featured, Fresh, Frugal, Fabulous, News | March 6th, 2012