JACK'S MEATBALL SLIDERS

Jack's Meatball Sliders image

Provided by Guy Fieri

Time 40m

Yield about 33 sliders

Number Of Ingredients 18

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4 or 5 cloves garlic, chopped (not too small; larger chunks, about 1/4 inch)
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
1 28-ounce can crushed tomatoes
1/2 teaspoon kosher salt
1 pound ground beef
1 pound ground sausage (preferably spicy pork)
1/2 cup finely chopped onion
1/4 cup minced garlic
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh parsley, plus more for garnish
1 large egg
1/2 cup grated parmesan, plus more for garnish
1 cup panko breadcrumbs
12 ounces ricotta cheese
2 teaspoons kosher salt
Olive oil
33 slider-size potato buns, toasted

Steps:

Make the sauce: In a large saucepan over medium heat, saute the garlic and red pepper flakes in the oil 1 minute, stirring. (Do not brown the garlic.) Stir in the tomatoes and salt. Bring the sauce to a boil, reduce the heat to low and simmer, stirring occasionally, 15 minutes.
Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. In a large bowl, mix the beef, sausage, onion, garlic, thyme, parsley, egg, parmesan, breadcrumbs, ricotta and salt with your hands. Form 1 1/2-inch balls out of the meat mixture. Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil. Working in batches, add the meatballs and brown on all sides, about 4 minutes. Return all the meatballs to the skillet and place in the oven to finish cooking, 10 minutes.
Toss the meatballs with 3 cups of the prepared sauce. Place on the toasted slider buns and sprinkle with parmesan and parsley.