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    Recipe: Meatball sliders fit in your palm, perfect for watching the Super Bowl

    Meatball sliders
    Karoline Boehm Goodnick for The Boston Globe
    Meatball sliders

    Makes 24

    Sliders filled with meatballs compliment a Super Bowl buffet and they’re perfect TV food — they fit in the palm of your hand. Combine ground beef and hot pork sausage with vegetables, pickled cherry peppers, and Parmesan. Brown them in the oven, then simmer them in crushed tomatoes. Assemble the sandwiches with provolone and let them melt under the broiler.

    Olive oil (for the pans)
    1tablespoon olive oil
    1onion, chopped
    1green bell pepper, seeded and chopped
    3cloves garlic, chopped
    1cup dry white breadcrumbs
    1cup chopped fresh parsley
    1cup grated Parmesan
    1cup milk
    2eggs
    ¼cup chopped pickled, hot cherry peppers
    2tablespoons dried oregano
    Salt and black pepper, to taste
    1pound hot Italian sausage removed from its casing
    1pound ground beef
    2cans (28 ounces each) crushed
    tomatoes
    24potato rolls or Hawaiian rolls
    cups grated provolone
    Extra hot cherry peppers
    (for garnish)

    1. Set the oven at 425 degrees. Have on hand 3 rimmed baking sheets; oil 2 of
    the sheets.

    2. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add the onion, bell pepper, and garlic. Cook, stirring often, for 5 minutes. Transfer to a bowl.

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    3. Add the breadcrumbs, parsley, Parmesan, milk, eggs, cherry peppers, oregano, salt, and black pepper. Stir well. Add the sausage and beef and use your hands to mix the meat in gently until all of the ingredients are incorporated.

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    4. With wet hands, form the mixture into 24 patties. With your thumb, make a slight indentation in the center of each patty. Place them on the oiled baking sheets.

    5. Cook the patties in the oven for 15 minutes or until brown (they are not cooked through at this point). With a slotted spoon or spatula, gently transfer patties to a large flameproof casserole. Add the crushed tomatoes and bring to a gentle boil. Lower the heat and simmer for 15 minutes or until patties are cooked through and tender. Stir occasionally, taking care not to break the patties.

    6. Turn the oven temperature to broil.

    7. Halve each roll and place bottom halves on the unused baking sheet. Top each roll with a meatball and some sauce. Sprinkle each with provolone. Slide the sheet under the broiler so it sits about 8 inches from the element. Broil for 2 minutes, watching them closely, or until the cheese melts.

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    8. Garnish each sandwich with a hot pepper slice. Cover with the top pieces.
    Karoline Boehm Goodnick

    Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.