Easy Meatball Sliders

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.

Instant Pot Hot Dog Mac & Cheese

Serves 8

Mac and Cheese is everybody’s favorite comfort food, and the addition of hot dogs and barbecue sauce makes it even better. The Instant Pot makes it a quick and easy dinner, and the result is creamy and delicious. Use your favorite barbecue sauce or make your own.

  • 1 pound dried macaroni (elbow or shell)
  • 1 package Panorama Organic Grass-fed hot dogs, cut into ½” pieces
  • 4 cups water
  • 3 tablespoons unsalted butter
  • 3 cups shredded Cheddar cheese
  • ½ cup shredded Parmesan cheese
  • 1 8-ounce block cream cheese, cut into 1-inch cubes
  • 2/3 cup barbecue sauce

Add the macaroni, hot dogs, water, and butter to the Instant Pot. Seal and set to 5 minutes of cooking time at high pressure. 

In the meantime, combine the Cheddar, Parmesan, and cream cheese in a medium bowl.

When the Instant pot is finished cooking, release the steam and remove the top. Gently fold in the combined cheeses and barbecue sauce. Cover and let sit for five minutes, then serve immediately.