Monday, December 30, 2013

Meatball Sliders with Garlic Aioli

Source: Betty Crocker's 40th Anniversary Cookbook
Yield: 24 Sliders

1 lb ground beef
1 lb ground pork
1 c dry bread crumbs
2 tbls dried parsley
1/2 t salt
1/2 t pepper
1 small onion, diced
1/2 c milk
1 tsp Worcestershire sauce
1 egg
3 tbls olive oil
2 12 count packages King's Hawaiian dinner rolls

Crumble beef and pork together with your fingers into a large mixing bowl. Mix in bread crumbs, parsley, salt, and pepper. In a separate container (I like to use a large measuring cup), combine milk, beaten egg and Worcestershire sauce. Pour over the meat mixture and lightly crumble all of the ingredients together until everything is fully incorporated.

Add olive oil to a large skillet over medium heat. Scoop golf-ball sized portions (a meduim to large sized disher works well) of the meat mixture and form into 1/2 in thick patties using your hands. When the pan is ready, fry the sliders. Brown them on each side for 3-5 minutes to cook through. Work in small batches, don't over crowd the pan. Keep them warm in a 200 degree oven until you are ready to assemble.

1/2 c mayonaise (not Miracle Whip)
2 tbs grated prepared horseradish (not horseradish sauce)
2 large cloves garlic, grated
1 tsp fresh basil, finely minced
1/2 tsp dried oregano
1 tbls dried parsley

Combine all ingredients in a small bowl.

Heat the dinner rolls according to package directions. Split each roll in half and fill with a slider patty and a dollop of aioli. Additional suggested garnishes: thinly sliced red onion, red bell pepper, and cheddar cheese.

No comments:

Post a Comment