OK, enough of the stereotypical cowboy talk.
April's celebrity chef is Ree Drummond, aka Pioneer Woman. You can read about Ree's recent book signing in Buckeye Country HERE.
|Stockyards: Fort Worth, Texas|
Ree is certainly used to cooking for the modern day cowboys (Now you're talkin') on her Oklahoma ranch. She specializes in flavorful recipes that pack a punch. Today I am offering a cowboy approved recipe for Mini Meatball Sandwiches. These sliders are ideal for cowboys of all sizes.
Pioneer Woman Mini Meatball Sandwiches
1 Pound Ground Chuck or Ground Beef
1/2 Cup Panko or Regular Plain Bread Crumbs
1 Clove Garlic, chopped
1/2 Teaspoon Salt
Freshly Ground Pepper
1/2 Cup Milk
2 Tablespoons Olive Oil
1/2 Medium Onion, diced
1 Jar (large) Marinara Sauce
12 Dinner Rolls (or Slider Rolls)
4 Slices Provolone Cheese, cut into 4 wedges each
Mix meat with bread crumbs, garlic, salt, pepper and milk. Knead together with hands. Roll into heaping tablespoon-sized balls.
Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. You may need to brown the meatballs in batches depending on the size of your skillet.
Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.
When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with top bun. The meatball melts the cheese just right. YUM!
Serve immediately...or after photos.
These sliders were very tender and delicious. Typically, if we have meatball sandwiches, I place the meatballs in a sub roll. I enjoyed this version because of the bread to meatball to cheese ratios. These are much easier for the small hands of your younger cowpokes, too. This recipe is a keeper.
MAKE IT A GREAT DAY!