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Italian Meatball Sliders Recipe

Italian Meatball Sliders
These Italian meatball sliders consist of Italian style meatballs tossed in marina sauce and placed onto a slider bun with mozzarella cheese. These sliders make a great dinner or appetizer and are a good choice to serve for game day. The meatballs use common ingredients such as garlic and egg and get a lot of flavor from fresh basil. The meatballs are first fried in the pan and then finished cooking in the marinara sauce. Once the sliders are prepared they are brushed with a garlic butter and basil sauce and then baked in the oven until the cheese has melted. Enjoy.

Italian Meatball Sliders

Italian Meatball Sliders

Yield: 4 Servings

Ingredients:

  • 1lb ground beef
  • 1 egg
  • 1 teaspoon salt
  • 1/4teaspoon ground black pepper
  • 1 tablespoon garlic powder
  • ¼ cup grated parmesan cheese
  • 2 tablespoons fresh chopped basil
  • 1 tablespoon vegetable oil
  • 1 cup marinara sauce
  • 1 package dinner rolls (12 rolls)
  • 12 slices mozzarella cheese

Garlic butter-

  • 4 tablespoons melted butter
  • 2 tablespoons minced garlic
  • 2 tablespoons fresh chopped basil
  • 2 tablespoon grated parmesan cheese

 

Directions:

  1. Preheat the oven to 350 degrees F. Halve the dinner rolls and set aside.
  2. In a large bowl combine the ground beef, egg, salt, pepper, garlic powder, parmesan and 2 tablespoons chopped basil. Mix the ingredients until well combined. Shape the mixture into 12 golf ball sized meatballs. Set aside on a plate.
  3. Heat oil in a large skillet over medium-high heat. Add the meatballs and cook for 1-2 minutes per side, then flip (the meatballs do not need to be fully cooked at this point). Remove the meatballs to a plate lined with paper towels. Drain any excess grease from the pan.
  4. Pour the marinara sauce into the pan and place the meatballs into the sauce. Cook for 8-10 minutes, flipping the meatballs occasionally until the sauce has reduced to a thick consistency. Remove from heat.
  5. Place one meatball inside each halved dinner roll. Top with sliced mozzarella and cover with the top roll. Place onto a large baking sheet.
  6. In a small bowl combine the melted butter, garlic, basil and parmesan. Mix well. Pour the garlic butter over the top of the sliders. Place into the oven and bake for 15-20 minutes, until the rolls are golden brown and the cheese has melted. Cut into individual sandwiches and serve. 

 

Adapted from The Comfort of Cooking

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Slow Cooker Beef Ragu Recipe

Slow Cooker Beef Ragu
This beef ragu can be easily made in the slow cooker. Just brown the beef on the stove top add it to the slow cooker with the other ingredients and let it simmer all day. This is a simple recipe that uses common ingredients, most of which you probably already have on hand. This ragu gets a lot of its flavor from the classic onion, garlic, celery and carrot combination. The sauce is tomato based using both crushed tomatoes and tomato paste. Once the beef chunks have finished cooking in the slow cooker, they are shredded and then returned to the sauce and it is pretty much ready to serve. The noodles are cooked and then tossed with the sauce in a pan. I like to serve this recipe with garlic bread. Enjoy.

Slow Cooker Beef Ragu

Yield: 6 Servings

Ingredients:

  • 2.5lb beef brisket or any slow cooking beef (cut into 4 pieces)
  • 1 tablespoon salt
  • black pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves (minced)
  • 1 onion (finely diced)
  • 1 cup celery (finely diced)
  • 1 cup carrots (peeled and finely diced)
  • 1 (28 ounce) can crushed tomatoes
  • 3 tablespoons tomato paste
  • 2 beef bouillon cubes
  • 3 cups water
  • 3 dried bay leaves
  • salt and pepper (to taste)

Directions:

  1. Pat dry the beef chunks and sprinkle them on all sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef and sear each piece on all sides until browned (about 3 minutes total). Remove the beef chunks and place them into the bottom of a slow cooker.
  2. Add garlic, onion, celery, carrots, crushed tomatoes, tomato paste, beef bouillon cubes, water and dried bay leaves. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours on low or until the beef pulls apart easily.
  3. Remove the beef from the slow cooker onto a plate and shred using two forks. Return the beef to the slow cooker and mix well.
  4. There are a couple of different ways to serve this ragu. The easiest way to just to toss the sauce with cooked spaghetti noodles and serve.
  5. The second method is to place about 5 cups of the sauce into a large and deep fry-pan. Heat over high-heat while the pasta is cooking. Cook the spaghetti noodles in a large pot of water with 1 tablespoon of salt according to package directions. When the pasta has finished cooking, drain it and reserve 1 cup of the pasta water. Transfer the noodles to the hot fry pan with the sauce. Add 1 cup of the pasta water and gently toss using two spoons for 1-2 minutes until the water evaporates and you have a thick sauce that coats the pasta. 

 

 Adapted from recipetineats

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Sausage Stuffed Manicotti Recipe

Sausage Stuffed Manicotti
Sausage stuffed manicotti are delicious served for dinner with garlic bread. The sausage mixture is a combination if Italian sausage, breadcrumbs, egg, and parmesan, provolone and mozzarella cheeses. Stuffing the manicotti does require a little bit of effort but it is worth it. You can use whatever type of spaghetti sauce you want for this recipe or even make your own. You can even make your own sausage if you want, give this cudighi recipe a try! Enjoy.

Sausage Stuffed Manicotti
Sausage Stuffed Manicotti

Sausage stuffed manicotti

Yield: 6 Servings

Ingredients:

  • 8 ounces manicotti
  • 1 lb hot Italian sausage
  • 1 1⁄2 cups shredded mozzarella cheese
  • 1 1⁄2 cups shredded provolone cheese
  • 1⁄3 cup Italian seasoned breadcrumbs
  • 2 whole eggs, slightly beaten
  • 2 cups spaghetti sauce (your favorite or homemade)
  • 1⁄4 cup freshly grated parmesan cheese

 

Directions:

  1. Boil the manicotti for 8 minutes and drain. Set aside.
  2. Meanwhile, in a large skillet brown the Italian sausage over medium-high heat until fully cooked. Drain any excess grease. Allow the sausage to cool slightly.
  3. Combine the sausage, 1 cup mozzarella, 1 cup provolone, breadcrumbs and eggs. Mix until well combined. Stuff the manicotti shells with the filling.
  4. Spread a thin layer of the pasta sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed manicotti in a single layer over the sauce in the baking dish. Top the manicotti with the remaining spaghetti sauce.
  5. Cover with foil and bake at 375 degrees F. for about 25 minutes. Uncover and sprinkle with the remaining mozzarella, provolone, and parmesan cheese. Bake for another 5-10 minutes until the cheese is melted and bubbly. 

 

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How to Make Buttered Noodles

buttered noodles
If you are looking for a quick and easy side-dish to go with dinner, buttered noodles are perfect for you. The truth is if you want to know how to make butter noodles, the process is not very hard at all. Fettuccine is cooked and then tossed with butter, parmesan cheese and pepper. I like to top the buttered noodles with fresh parsley. You can certainly use other types of pasta such as linguini or spaghetti or whatever you have on hand. Enjoy.

How to make buttered noodles

Yield: 4 Servings

Ingredients:

  • 1 (16 ounce) package fettuccine noodles
  • 6 tablespoons butter
  • 1/3 cup grated parmesan cheese
  • salt and ground black pepper (to taste)

Directions:

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil and cook the pasta over medium heat until tender yet firm to the bite, about 8 to 10 minutes. Stir occasionally while cooking. Drain and return pasta to the pot.
  2. Mix butter, parmesan cheese, salt and pepper into the pasta until evenly combined. 

 

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