Well tonight I decided to make Jalapeno Meatball Sliders and I have to say they where very easy to make and according to my “In-house" Tester, they where delicious. I totally recommend making these as they are easy and will go down a treat.
What you will need:
1 lb of Ground Beef 80/20. Of course you can use Sausage/Chicken/Turkey.
1 Cup of Breadcrumbs, store bought or home made, I made my own.
1 Large Onion.
2 Jalapeno peppers seeded.
1 Cup of grated Pepper Jack Cheese.
1 Egg if large, 2 if not.
1 can of Fire Roasted Tomatoes.
1 Tsp of Tomato Paste.
2 Tsp of Olive Oil.
1 packet of any rolls that you like for your sliders.
You can use any spices you like and any amount. I used a tsp of the following:
Onion Powder.
Ancho Chili Powder.
Chili Powder.
Paprika.
Salt and Pepper to taste.
Normally I mix all my ingredients together in a large bowl but tonight I blended everything accept the meat, in a Ninja Master Prep just for the heck of it, to see how the meatballs would turn out. I love the Ninja Master Prep, one of my favorite Kitchen items. I find it so versatile. Love it! (And no I am not on Commission lol).
I found pre-blending, made mixing with the meat easier and made for smoother meatballs. However there is a lot to be said for hand mixing if you like a sturdier meatball. All a matter of preference but hey, if you don’t try new things, what is the point right!
Once mixed, I formed the mixture into about 8 -10 meatballs. I then put 2 Tsp of Olive Oil into a Cast Iron Skillet and set heat to medium. I browned the meatballs for about 5 minutes, turning occasionally until nicely browned.
Then add the can of Fire Roasted Tomatoes and the Tomato Paste to your skillet. Lower the heat under your skillet and let simmer for approx 20 minutes or however long you feel comfortable with, it will all depend on the size of the meatballs you have made. I left mine simmering for 20 minutes.
About 10 minutes before I was ready to serve I turned on my broiler and moved my Cast Iron Skillet from the stove top and put it under the Grill for an additional 5 minutes, just to add some more heat and a nice crustiness to the meatballs.
After 5 minutes, I took the Cast Iron Skillet out from under the broiler and set a side. In the meantime, I had cut my dinner rolls in half and placed them on a tray and put under the broiler, to toast the rolls on the inside.
Then the fun part, plating the meatball sliders and serving!
One meatball with sauce for each roll, (I topped each meatball with a small square of Pepper Jack Cheese
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