Made these quite a while back and posted some pics. Second time around, they turned out even better. Joey Fatone's (yes, that Joey Fatone) Mighty Meatball Sliders. He was on a celebrity cook-off on Food Network and made this recipe. The meatballs are quite yummy!
This time around, +Kristi Fahlsing and I attempted the sauce. We shall have to work on that part; it was just okay. I think I should not have added the juice from the tomatoes; it had to simmer for, well, forever. The recipe also says about 40 minutes. We did a double batch and it took about double the time too. Need. More. Practice. 😉 We forgot the provolone cheese but used some grated cheese laying about in the fridge. Lastly, I think a po boy style bun would be awesome with these as opposed to the little slider buns we used.
+Keith Cramer, guess what's for lunch at the office tomorrow? 😉
http://www.foodnetwork.com/recipes/mighty-meatball-sliders-recipe/index.html
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fagitaboutit
fagitaboutit
Looks like ordinary meatballs, the kind we make in Sweden… Except I'd never use tomato in mine…
Looks like ordinary meatballs, the kind we make in Sweden… Except I'd never use tomato in mine…
Those arent ordinary… those are Swedish meatballs… DUH!
Those arent ordinary… those are Swedish meatballs… DUH!
+Daniel Börresen Then, Sweden is awesome. 🙂
It's more than the norm for us. Beef, pork, turkey, and Italian sausage all mixed together. Very nice flavor.
+Daniel Börresen Then, Sweden is awesome. 🙂
It's more than the norm for us. Beef, pork, turkey, and Italian sausage all mixed together. Very nice flavor.
They are extra spicy due to the use of the Italian sausage in them, the rest is actually really close to all meatballs recipes have ever cooked. that means they are surely yummy 🙂 They certainly look neat enough, also kudos for the nice uniform balls, Scott.
They are extra spicy due to the use of the Italian sausage in them, the rest is actually really close to all meatballs recipes have ever cooked. that means they are surely yummy 🙂 They certainly look neat enough, also kudos for the nice uniform balls, Scott.
+Dirk Reul You are killing me this evening. 😉
+Dirk Reul You are killing me this evening. 😉
/me heads to Ikea to get some meatballs and lingonberry sauce
/me heads to Ikea to get some meatballs and lingonberry sauce
Looks is the correct word. The ingredients.. Not so much like what we use… That stuff looks fancy!
Looks is the correct word. The ingredients.. Not so much like what we use… That stuff looks fancy!
I do my best when Mellie is not around to fong me +Scott Cramer
I do my best when Mellie is not around to fong me +Scott Cramer
Should I tell her that I used #dropbear meat? 😉
Should I tell her that I used #dropbear meat? 😉
You might, she can no longer deny anything, we've seen the proof and her jugs!
You might, she can no longer deny anything, we've seen the proof and her jugs!
You could actually sweeten meatballs just a bit.. I like to use dried dates and Arabian spices in some meatballs, so a bit of sweet and savoury just might be a nice variant of these.
You could actually sweeten meatballs just a bit.. I like to use dried dates and Arabian spices in some meatballs, so a bit of sweet and savoury just might be a nice variant of these.
I've had to lay in a packet of adult bibs to wear when on G+, so that I don't ruin my keyboard with drool. Curse all these foodies here!
I've had to lay in a packet of adult bibs to wear when on G+, so that I don't ruin my keyboard with drool. Curse all these foodies here!
+Dirk Reul That sounds like a great idea!
+Jyoti Dahiya <3
+Dirk Reul That sounds like a great idea!
+Jyoti Dahiya <3
+Daniel Börresen, the tomatoes were used in the sauce that took forever to thicken even a little bit…wasn't used in the meatballs.
+Daniel Börresen, the tomatoes were used in the sauce that took forever to thicken even a little bit…wasn't used in the meatballs.
+Kristi Fahlsing couldn't you add a thickener? Starch of some sort?
+Kristi Fahlsing couldn't you add a thickener? Starch of some sort?
+Jyoti Dahiya I was wondering that but was unsure; should have Googled!
+Jyoti Dahiya I was wondering that but was unsure; should have Googled!
Uh…nope! Can honestly say adding starch did not cross my mind, +Jyoti Dahiya!
Uh…nope! Can honestly say adding starch did not cross my mind, +Jyoti Dahiya!
You can use corn starch, mix some in cold water until it is completely dissolved, then add it to the liquid, bring to a boil and it will thicken :). But take it easy, the effect is massive if you use too much. So for about 500ml of liquid, use about 2-3 teaspoons of starch, mix it with a little bit of cold water.
You can use corn starch, mix some in cold water until it is completely dissolved, then add it to the liquid, bring to a boil and it will thicken :). But take it easy, the effect is massive if you use too much. So for about 500ml of liquid, use about 2-3 teaspoons of starch, mix it with a little bit of cold water.
Awesome. I even had corn starch in the cupboard! I must say, next time I'm thinking of cheating and buying the sauce.
Awesome. I even had corn starch in the cupboard! I must say, next time I'm thinking of cheating and buying the sauce.
+Dirk Reul is right: a little bit of corn starch thickens the paste up no end. A bit more, and you won't be able to stir the mix, and will have to use a hammer when it cools to break off bits.
Potato starch or flour do a good job, too.
+Dirk Reul is right: a little bit of corn starch thickens the paste up no end. A bit more, and you won't be able to stir the mix, and will have to use a hammer when it cools to break off bits.
Potato starch or flour do a good job, too.