hello this is chef john from food wishes
comma with meatball stuffed garlic bread sliders that’s right i’m going to show
you a very simple technique for turning a plain old package of dinner rolls into
a stellar slab of what are basically mini meatball subs and while I’m not
sure exactly what occasion you’ll be serving these apps I do know that long
after whatever that is is forgotten people will still be talking about that
time that person brought those meatball sliders and you know what that person
was you so with that let’s go hang get started by quickly mixing up some
meatballs which we will start with one pound of ground beef grass-fed of course
and to that we will add some onions and garlic we’ve sauteed in olive oil along
with some freshly chopped to tell him parsley and one large egg extra credit
if you beat it first we’ll also toss in some plain dry breadcrumbs and then if I
was making regular meatballs I would add some Parmesan cheese here but for these
sliders I’m actually gonna add a handful of grated fontina and by the way
provolone would also be a beautiful choice and I’m gonna finish these up by
seasoning with some kosher salt some freshly ground black pepper and of
course a little touch of cayenne and then we’ll get in there with a couple of
clean hands and mix this until just combined and by the way of time is short
and or you’re making this for a large group it’s okay if you want to buy some
pre-made meatballs for as long as they’re good quality I think we’re all
fine with that but anyway we’ll go ahead and give that a mix which would usually
bring us to the most time-consuming difficult part of the operation the
traditional rolling and frying of the meatballs but we’re not gonna do that
we’re gonna take a shortcut by using the old mini meat muffin method which is
simply done by filling these mini muffin cups up to the top with our mixture and
then if we want with some dappin fingers we can kind of smooth out the tops and
as you’ll see once these are break we’re gonna end up with a very meatball like
shape which by the way for this use is really not that big of a deal since
these are gonna be stuffed in our rolls and covered with cheese and sauce a
perfectly round meatball is not going to be noticed but anyway we’ll go ahead and
fill those up at which point they’re ready to transfer into the center of a
400 degree oven for about 12 minutes or until they’re just about cooked through
and look a little something like this and once those are said I will do is set
those aside and let them cool down a little bit while we move on to prep our
rolls and we will start that by making a little bit of garlic butter and for that
we will melt a couple tablespoons of unsalted butter over medium heat and
once we see those milk solids in the pan start to bubble we’ll go ahead and add a
couple cloves of finely minced garlic and we will stir that in and immediately
turn off the heat all right because there’s gonna be enough residual heat in
that butter as this cools down that fat is going to be perfectly infused with
that garlic flavor and by the way I’m using butter here but you could also do
this with olive oil or a combination and then once that’s been accomplished we
can simply set that aside and move on to whole our rolls which I’m going to take
out of the package in place on a well oiled piece of foil on this sheet pan
okay just rub that with some olive oil and we’ll go ahead and transfer our
rolls on still attached I mean what we’re gonna want to do here is take a
small knife preferably serrated and cut a round a meatball sized hole on top of
each one and we’ll go ahead and pull that piece out and save it for bread
crumbs oh and one tip we don’t want to be cutting all the way through okay I’m
trying to only go about two-thirds of the way down okay because we are gonna
fill these with sauce and meatballs we do want to retain a little bit of bread
at the bottom so we will go ahead and make a hole in each one at which point
we can take our garlic butter and very generously apply it to the inside and
outside of these rolls when in case you’re wondering I’m using some rolls
that were imported from Hawaii because I thought the sweetness would pair
perfectly with the extra spicy tomato sauce I’m using but of course any
similarly sized roll will work here and then what we’ll do once these have been
thoroughly garlic buttered is pop these into the center of a 400 degree oven for
about eight to ten minutes or until they just start to turn golden brown and
hopefully look a little something like this and then before we start stuffing
these with our meatballs what we’ll do is add about a tablespoon of tomato
sauce to each one and as I mentioned I’m using a spicy tomato sauce for this
which was basically a marinara I put too many red pepper flakes in but it really
did work beautifully for this so like I said we’ll go ahead and add about a
tablespoon or so to each one and once that’s been accomplished we can now
start placing it in our meatballs which if everything’s gotten according to plan
should just barely fit into the hole we made
and as usual the first one is always the worst one okay that ball was a little
bigger than the hole so as you’re doing these try to match the meatball to the
appropriate role ok the roles are gonna vary a little bit in size as are the
balls so don’t be afraid to do a little bit of matchmaking and please note this
is a techniques video and not necessarily a specific recipe since we
could use this exact same procedure to stuff these with anything we want I mean
you guys are after all the Billy Joel’s of what to stuff in these holes and if
you happen to be in more of a New York state of mind you could stuff these
would press trom EA and cheese and sauerkraut and do like a Reuben version
or maybe Italian sausage and peppers or sloppy joe mix or hay even something
like garlic shrimp could work so what I’m trying to say is even if you’re not
into meatballs you should make these anyway and then what we’ll do after
we’re done ballin and shot Colin is go ahead and top these with sauce and
cheese and just like when we’re making pizza we don’t wanna wreck these by
putting on too much topping all right we definitely want enough sauce and cheese
to make these moist and delicious but we don’t want them so sloppy we can’t eat
them so I don’t think you want to use much more sauce than you see me applying
here and then one sauce I’m gonna go ahead and apply some more grated fontina
to the top and if you never had fontina cheese before it’s kind of like
mozzarella only with flavor so I really do like it here but of course use
whatever you want and then we’ll go ahead and finish this off with a very
very generous grading of Parmesan cheese all right the real stuff
parmigiano-reggiano from Italy and that’s it once that’s been top with
cheese we will finish this off by placing it back in the center of our 400
degree oven for about 12 to 15 minutes or until it’s beautifully browned and
our cheese is melted and everything’s heated through oh yes that does look
amazing and you’re gonna want to enjoy these immediately but don’t okay let’s
let these wait about 5 or 10 minutes to firm up a little bit before we try to
transfer them onto our serving platter and while we’re waiting if we want we
can go ahead and garnish the top with some freshly chopped to tell you parsley
which not only looks nice but it will also prevent you from getting garlic
breath true story something to do with the chlorophyll I’m not sure it’s all
very scientific but go ahead and scatter over some parsley
and like I said we’ll let that sit about five or ten minutes before transferring
that onto our serving platter and that’s it what we’re calling meatball stuffed
garlic bread sliders is done or is it are done I’m not sure but either way I’m
ready to try one so let me go ahead and grab this freakishly small cleaver so I
can hack one off and go in for a taste and that my friends really was amazing
right not only do these look amazing and taste delicious but most importantly
especially when it comes to party food they are extremely fun to eat I mean
sure we could have just split the rolls open and shoved in some meatball sauce
and cheese but there’s just something about having it place down in the center
there really makes it special and is hopefully you can see here we achieve
the perfect ratio of meat to roll to sauce to cheese so I really was
extremely happy with how these came out although if I was gonna nitpick next
time I’ll probably just use a regular dinner roll since as I said I chose the
sweet ones because I thought that would match my spicy tomato sauce but I
thought the sweetness of the roll kind of took away from the garlic bread
aspect so that’s something I might adjust later but either way if you’re
looking to impress some friends and family at a party or you’re just looking
to make a tasty snack for yourself or maybe your new year’s resolution was
deep more stuffed breads no matter your motivation I really do hope you give
these a try soon so head over to food wishes comm for all the ingredient
amounts of more info as usual and as always enjoy you you