Spicy Pork Meatball Sliders
Topped with a hearty meat and tomato sauce, these spicy pork sandwiches from Daniel Holzman and Michael Chernow of The Meatball Shop are perfect for feeding a hungry crowd.
- Yield: Makes 24 sliders
Source: The Martha Stewart Show, January 2011
- 2 tablespoons olive oil
- 2 pounds ground pork shoulder
- 1 1/3 tablespoons coarse salt
- 4 hot cherry peppers, minced (about 1/3 cup)
- 1/4 cup pepper pickling liquid (from cherry peppers)
- 5 slices white bread, finely chopped (about 3 cups)
- 3 large eggs
- Spicy Meat Sauce
- 24 slider buns or Parker House rolls, toasted
Preheat oven to 450 degrees. Coat a large rimmed baking sheet with olive oil and set aside.
Place pork, salt, peppers, pickling liquid, bread, and eggs in a large bowl; using your hands, mix until well combined. Form pork mixture into firmly packed 2-inch meatballs. Place on prepared baking sheet and arrange the meatballs in rows so that they are touching on all sides.
Transfer to oven and roast until cooked through, about 14 to 20 minutes. Let meatballs cool for 5 minutes on baking sheet before removing.
Meanwhile, heat meat sauce in a large saucepan over medium-high heat. Add cooked meatballs to sauce; cook until sauce and meatballs are heated through. Place 1 meatball on bottom half of each slider bun and top with 1 tablespoon meat sauce. Sandwich with top half of bun and secure with a toothpick; serve.