meatball sliders
Nearly two years ago, when I was a sprightly young thing who planned elaborate birthday weekends for myself, Alex and I went to to celebrate, an infinitesimally small and adorable restaurant in the West Village that has an Italian/New American thing going on. Never ones to study up on a restaurant before going, we simply ordered whatever sounded good (in fact, I tried unsuccessfully to replicate my at home) which went really well until we told people what we’d eaten the next day and they near-universally gasped “You didn’t have the meatball sliders?”
Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
- 1/2 cup water
- 8 tablespoons freshly grated Pecorino Romano cheese, divided
- 1 large egg
- 1 large egg yolk
- 1/4 cup plus 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup vegetable oil
- 2 tablespoons olive oil
- 1 cup chopped onion
- 6 garlic cloves, chopped
- 1/4 cup (packed) fresh basil leaves
- 1 1/2 teaspoons fennel seeds
- 1 28-ounce can whole peeled tomatoes
- 1 14.5-ounce can whole peeled tomatoes
- 18 very small soft rolls, split horizontally, or Roasted Garlic Buns (recipe below)
- 3/4 cups warm water
- 1 tablespoons molasses
- 1/8 ounce fresh yeast or 1/2 teaspoon instant yeast*
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 cups all-purpose flour
- 1 whole bulb garlic