Makes 12 sliders
This is a simple and delicious basic red sauce you can use for just about anything—sliders, meatball subs, spaghetti and meatballs—use your imagination. You can also spice it up by adding red pepper flakes to your taste. If you have leftover sauce, it freezes well. The meatballs are precooked, but browning them a bit in the oven caramelizes them and brings the flavor out. Don’t skip that step!
- 1 package Panorama Organic Grass-fed meatballs
- 3 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 4 large basil leaves, cut into thin strips
- 6 cups tomato sauce
- 1 teaspoon salt
- 12 slider buns
- 12 small slices provolone
Heat the oven to 375 degrees F. Arrange the meatballs on a sheet pan and place in the oven to brown for 20 minutes, turning once.
In a heavy pot over medium heat, melt the butter and olive oil together. Saute the garlic and basil for a minute, just until fragrant. Add the tomato sauce and salt and bring to a simmer. Add the browned meatballs, then cover and let cook for an hour. You could also cook this in a slow cooker for 4 hours on low.
Toast the slider buns on another sheet pan in the oven until brown. Cover each of the bottom buns with a piece of cheese and allow to melt. Remove from the oven.
Place a meatball and a generous scoop of sauce on each bun. Secure the tops with toothpicks and serve immediately.