Nduja Meatballs Sliders (Print Version)
# Ingredients:
01 -
1/3 cup parmesan cheese.
02 -
2 tablespoons melted butter.
03 -
1 red bell pepper, sliced.
04 -
1 pound ground pork.
05 -
1/3 cup panko breadcrumbs.
06 -
6 ounces fontina cheese.
07 -
1/4 pound nduja.
08 -
1/4 cup chopped fresh parsley.
09 -
1 teaspoon salt.
10 -
2 cups fresh arugula.
11 -
1/4 cup finely grated onion.
12 -
1/2 teaspoon black pepper.
13 -
2 garlic cloves, chopped.
14 -
1 large egg.
15 -
2 cups marinara sauce.
16 -
12 dinner rolls.
17 -
2 tablespoons olive oil with 1/2 cup more.
18 -
1 red onion, sliced.
19 -
1/4 cup toasted walnuts.
20 -
Dried herbs sprinkled on top.
# Instructions:
01 -
Combine pork, panko, nduja, and seasonings. Shape into 12 balls and bake for 10 minutes at 425°F.
02 -
Pour marinara over the meatballs, then bake another 15 minutes at 325°F.
03 -
In a processor, blend arugula, parmesan, garlic, walnuts, and olive oil until creamy.
04 -
Cook sliced onions and peppers in a pan until caramelized.
05 -
Spread pesto on rolls, add veggies, meatballs, and cheese.
06 -
Brush rolls with herbed butter, then bake at 350°F for about 15 to 20 minutes.
# Notes:
01 -
Make pesto up to 5 days earlier.
02 -
Cook meatballs a day ahead, if needed.
03 -
Keep them warm before serving for best taste.