Turn meatballs into amazing and fun sliders. Smothered in marinara sauce and topped with provolone cheese.
1 small onion, very small dice
1 large egg
3 to 4 tbsp. ketchup
3 to 4 cloves garlic, pressed
1 tsp. salt
1/2 tsp. ground black pepper
2/3 cup grated Parmesan
1/4 cup Italian style bread crumbs
16 oz. ground beef
Oil, for frying
9 slices provolone cheese, quartered
2 (14.5 oz.) cans crushed tomatoes
1 (14.5 oz.) can tomato sauce
1.2 tsp. ground black pepper
1/2 tsp. salt
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. Italian Seasoning
1/2 tbsp. cayenne pepper
Whisk the first 6 ingredients in a large bowl and blend.
Stir in the cheese and breadcrumbs.
Mix in the beef.
Using about 1 heaping tbsp. of meat for each, shape the meat mixture into small meatballs. Place on a baking sheet
Heat the oil in a heavy large frying pan over medium – high heat.
Working in several batches, add the meatballs and sauté until browned on all sides, about 8 minutes.
Using a slotted spoon, transfer the meatballs to a plate. Pat off any excess oil.
Return all of the meatballs to the pan.
Add the marinara sauce. Simmer over medium low heat until the sauce thickens slightly and the flavors blend together, about 15 to 20 minutes.
Season the sauce, to taste, with salt and pepper
In a large pot add all of the ingredients and allow to simmer over medium – low heat until everything is heated through.