While my children are still too young to be starting any formal schooling (I will be doing some homeschool preschool with my oldest), I know many of you have sent your children back to school already. I don’t know about you, but I can’t believe it’s that time of year again. It seems like only yesterday summer just began. I’m not complaining though, because this means we are fast approaching my favorite time of year – Autumn!
With Labor Day weekend practically upon us, I want to share with you a recipe that takes the labor out of cooking for a Labor Day party or on one of those busy nights filled with homework assignments. Drum roll please! Italian Meatball Sliders! They are an A+ in my book!
Sauce, rolls, and meatballs are all you need for this simple dish. I do provide a recipe for meatballs, but if you already have a favorite, please feel free to use it. I had leftover ricotta cheese, which I wanted to use up, so I tossed it in my batch of meatballs. I normally don’t make mine with dairy, but I thought it would be interesting to experiment this time. They did turn out more moist and scrumptious though, so I may be making them this way more often! Eat up!
Italian Meatball Sliders
Preheat oven to 350 degrees. Spray a baking sheet with oil.
In a medium size bowl, combine all the ingredients except the rolls and sauce. Form meat mixture into medium sized balls and place on baking sheet. You should have around 18-20 meatballs. Bake for 20 minutes.
While the meatballs are baking, warm the sauce in a large pot on the stove. When the meatballs are done, remove them from the oven, slice them in half, and place them in the sauce. Bake the rolls according to package directions. When the rolls are done, slice them open, place a few meatballs and sauce inside each roll, top with Parmesan cheese (if you like), and serve. Mangia!