Coast Cooking

Coast Cooking: Try these meatball sliders

So miniaturizing a hamburger and calling it a slider seems all the rage, and has been for some time. 

I don’t see any reason to be critical of this food fashion, but it does seem a little odd when people order them by the handful. Why not just get one big one? Oh well, what do I know?

But if I were going to downsize a sandwich it wouldn't be a burger. I want to keep those fullsize. I do have a weakness for meatball po-boys or heroes, and they are a bit much to pick up and eat, so why not make them a junior size?

MEATBALL SLIDERS

Pistolette buns

2-3 cups marinara sauce

1/2 pound ground beef

1/2 pound ground pork

4-6 slices white bread, crusts removed

1/2 cup milk

1/2 cup chopped onion

1/4 cup chopped bell pepper

2-3 pinches red pepper flakes

1 small bunch cilantro

Salt and pepper

Combine the beef and pork, the give the onion and bell pepper a quick sauté in oil, throw in the red pepper flakes as well. Break up the bread and soak in the milk, remove, squeeze out the excess milk and combine all of the ingredients. Form into small balls, just the right size for the pistolette, brown in oil, then add the sauce and simmer until done. Cut the bread open, add a meatball and sauce, top with your favorite cheese and serve at once. 

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