You heard me right. Grilled meatball sliders.

Think of it as a mini meatball sub, with homemade tomato sauce, melty cheese, and some grilled mushrooms for good measure.

It’s kinda the perfect comfort food.

Ingredients:

3 Tbsp evoo

1 onion, chopped

3 garlic cloves, minced

2 cups shredded carrots

8 roma tomatoes, halved and quartered

1 tsp dried oregano

1 tsp dried italian parsley

1/2 tsp white pepper

1 tsp salt

8 oz white wine

handful basil leaves, rough chopped

2 tsp salt

1 lb ground beef

1 1/4 lb ground pork

2 garlic cloves, minced

1/4 tsp black pepper

1 tsp salt

1 tsp dried italian parsley

leaves from 2 stems fresh oregano, minced

3 scallions, sliced

1 egg

1 cup pork panko

sliced fresh mozzerella

brioche slider buns

grilled mushrooms

Directions:

Bring evoo to shimmering in a large dutch oven. Add chopped onion and shredded carrots. Stir to combine, and sauté until softened. Add tomatoes, 1 tsp dried oregano, 1 tsp dried italian parsley, 1/2 tsp white pepper, and 1 tsp salt. Stir to combine.

Let sauté for 5- 10 minutes, until tomatoes are softened.

Add white wine. Bring to boil.

Once boiling, turn down to simmer. Cover. let simmer for 1.5 hours.

Add handful of basil and 2 tsp salt; use an immersion blender to puree sauce.

Bring to boil again.

Reduce to simmer, cover. After 45 minutes remove lid. Let simmer until ready to serve.

While sauce is simmering, make meatballs.

In a large bowl, combine ground beef, ground pork, 2 minced garlic cloves, 1/4 tsp pepper, 1 tsp salt, 1 tsp dried italian parsley, minced fresh oregano, scallions, egg, and pork panko.

Use hands to combine meatball mixture.

Form into slider patties.

Grill on medium high heat, until cooked through.

Layer sliders with sauce, meatball patty, slice of fresh mozzarella, grilled onions, and top bun.