Description
Meatball sliders stuffed with fresh, salty cheese curds.
Ingredients
- 1 pound Ground Beef
- 1 Large Egg
- 1 clove Garlic, Finely Minced
- 1 Medium Onion, Finely Diced
- 2 Tablespoons Chopped Fresh Parsley
- 1 Tablespoon Chopped Fresh Basil
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- ¼ teaspoons Red Pepper Flakes
- ¼ cups Grated Parmesan Cheese
- ¼ cups Bread Crumbs
- 4 ounces, weight Cheese Curds
- 1 Tablespoon Olive Oil
- 12 Slider Rolls
- 3 Tomatoes On The Vine, Sliced
- Lettuce
Preparation
Preheat oven to 350 F. In a medium bowl combine the beef, egg, garlic, onion, parsley, basil, salt, pepper, red pepper flakes, Parmesan cheese and breadcrumbs. Mix well and form into approximately twelve ¼ cup sized meatballs.
Place a cheese curd in the center of each meatball and wrap the beef around the cheese curd, sealing it tightly into a ball.
In a non-stick skillet over medium heat, drizzle oil and cook the meatballs in batches, about 5-6 minutes per side or until they are dark brown.
Transfer to a foil lined rimmed baking sheet and finish cooking in a heated 350 F oven for 10 minutes. Alternately, you can cook the meatballs outdoors on your grill over medium heat. They should take about 6-7 minutes per side.
Place each meatball on a slider bun with a slice of tomato and piece of lettuce. Secure the top with a toothpick and extra piece of cheese curd.
