Lutong Bahay

Ginata-ang Santol 

Ginisang Pako

Kinunot 

Meatball Parmesan Sliders Recipe

makes 8 sliders
prep time: 10 minutes
cook time: 40 minutes
total time: 50 minutes

Simple Tomato Sauce
2 TABLESPOONS OIL
1 1/2 TEASPOONS CRUSHED RED PEPPER
1 TEASPOON TOASTED FENNEL SEEDS, CRUSHED
1/2 YELLOW ONION, FINELY CHOPPED
2 CLOVES GARLIC, MINCED
1 CARROT, FINELY SHREDDED
28 OUNCE CAN CRUSHED TOMATOES
1/2 TEASPOON SALT
Meatballs
1 LB GROUND BEEF
1/3 CUP PANKO OR BREADCRUMBS
1/3 CUP FINELY GRATED PARMESAN
1/2 ONION, FINELY DICED
4 CLOVES GARLIC, MINCED
1 LARGE EGG
1/3 CUP MILK
1 TEASPOON SALT
1 TEASPOON FRESHLY GROUND PEPPER
2 TABLESPOONS FRESHLY FINELY CHOPPED PARSLEY
Sliders
8 SLIDER BUNS
8 SLICES MOZZARELLA CHEESE OR 3/4 CUPS SHREDDED MOZZARELLA
FLAT LEAF PARSLEY, IF DESIRED
Make the sauce: heat up the oil in a large skillet over medium heat. Add the crushed red pepper, fennel seeds, onion, garlic and carrot. Cook, stirring, until slightly softened, about 5 minutes. Stir in the crushed tomatoes and salt. Keep on a low simmer while you make your meatballs.

Make the meatballs: gently mix together all of the meatball ingredients together in a bowl. Shape into large meatballs or meatball patties and simmer in the sauce, partially covered, over medium heat, flipping occasionally. Simmer gently until cooked through, about 20-25 minutes.