Tomato-Roasted Red Pepper Meatball Sliders

Teriyaki Sriracha Meatball Sliders
Teriyaki Sriracha Meatball Sliders. Cultura RM Exclusive/Brett Stevens/Getty Images
  • 40 mins
  • Prep: 26 mins,
  • Cook: 14 mins
  • Yield: 8-10 sliders (8-10 servings)
Ratings

These sliders are delicious and great served as a main course or as an appetizer. Give this one a try on your next cookout or Superbowl get together. 

What You'll Need

  • 1 pound ground beef
  • 1/4 cup cornmeal
  • 2 teaspoons ketchup
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups baby arugula leaves (or greens of choice)
  • 1/3 cup  parmesan cheese (grated)
  • 8 to 10 slider buns (or small dinner rolls cut in half horizontally)
  • 2 tablespoons oil (with a high smoke point)
  • For the Sauce:
  • 1 28 ounce can tomatoes (separate and reserve all of the tomato juice)
  • 1/2 cup sweet onion (finely diced)
  • 1/2 cup chicken broth
  • 2 large pieces roasted red pepper (finely diced; I recommend using store bought)
  • 1 tablespoon  balsamic vinegar
  • 3 large basil leaves (finely chopped; use more if preferred)
  • 1 to 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (use less if preferred)
  • 1/4 teaspoon black pepper

How to Make It

  1. To prepare sauce, heat oil in a large pot and add onions and saute on medium heat for 5 minutes. Add garlic and cook for 1 minute.  Separate whole tomatoes from the liquid, reserving the liquid.  Using hand or a fork, crush tomatoes smaller into chunks. Add half of the reserved liquid, chicken stock, and crushed tomatoes to pot. Let simmer for 5 minutes. Add all remaining ingredients. Simmer sauce on medium-low for 15 minutes. If sauce becomes too dry, add remaining tomato juice. Taste sauce and make adjustments needed.  If you want a smooth sauce, transfer mixture to a food processor.  Pulse 10-15 times. The sauce should have some texture to it and not be completely pureed. Add sauce back to the pot and keep warm until meatballs have finished cooking. Leave mixture as is if you prefer a chunkier consistency. The sauce can be made a day ahead and reheated while meatballs are on the grill. 
  1. Preheat grill for medium-high heat.  Combine ground beef with cornmeal, ketchup, onion powder, salt, and black pepper. Form into 2 1/2 inch (in diameter) meatballs. Gently thread 2-3 meatballs onto each skewer.  Oil grill grate well and place meatballs on the grill. Cook for 12-14 minutes, turning 1/4 turn every 2 minutes.  Once meatballs reach an internal temperature of 165 degrees F/75 degrees C, remove from heat.
  2. Remove meatballs from skewers and add to pot with tomato-red pepper sauce. Coat meatballs well sauce.  Place greens onto bottom half of slider bun (or dinner rolls), add meatballs, extra sauce, and grated Parmesan. Top with remaining bun half.  You can toast the buns if you'd prefer.