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.

Pizza with Meatballs and Seasoned Mushrooms

Homemade pizza is the best! If you’re feeling ambitious, you can make your own dough and sauce, but you can also buy fresh dough at places like Whole Foods and use your favorite jar sauce. 

Makes 3 12-inch pizzas

  • 2 packages Panorama meatballs
  • 3 tablespoons butter
  • 3 cups sliced white mushrooms
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • 3 pounds prepared pizza dough
  • Cornmeal, for the pizza peel
  • 1½ cups pizza sauce
  • 6 cups shredded mozzarella
  • 1 cup grated Parmesan

Heat a pizza stone for 30 minutes in a 500° F oven.

Thinly slice the meatballs and set aside.

In a medium skillet over medium high heat, melt the butter. Add the mushrooms and cook until they release their moisture. Add the Italian seasoning and salt and cook until the mushrooms are browned, adding more butter if necessary. Remove from heat and set aside.

Divide the dough into one-pound balls. Generously dust a pizza peel with cornmeal. Stretch the dough into a 12-inch round and place it on the peel. Cover the surface with ½ cup pizza sauce, then layer on 2 cups mozzarella and 1/3 cup Parmesan. Add 1/3 of the meatball slices and 1/3 of the mushrooms. 

Carefully slide the pizza from the peel onto the hot pizza stone. Bake for 10 minutes or until the crust is brown and the cheese is melted. Repeat the process for the other 2 pizzas.

Italian Meatball Soup

There’s nothing like a hearty soup to warm you up on a chilly fall evening. Using precooked meatballs makes it easy to create a delicious, warming weeknight meal in about an hour.

Serves 6

  • 1 package Panorama meatballs
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • ¾ cup chopped celery
  • ¾ cup chopped carrots
  • 4 cloves garlic, peeled and minced
  • 2 small potatoes, cut into ½-inch cubes
  • 2 quarts beef stock
  • ½ pound green beans, trimmed and cut into 1-inch pieces
  • 2 cups chopped zucchini
  • 1 14.5 ounce can cannellini beans, rinsed
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 ½ cups small pasta, like ditalini
  • Grated Parmesan, for garnish

Preheat the oven to 350° F. Place the meatballs on a baking sheet and bake until browned, about 20 minutes.

Meanwhile, heat the oil in a stock pot over medium-high heat until shimmering. Add the onions, celery, and carrots, stirring occasionally until the vegetables are soft, about 5 minutes. Add the garlic and saute another minute. Add the potatoes and stock and bring to a simmer. After 10 minutes, add the green beans, zucchini, cannellini beans, and browned meatballs. Simmer for 5 minutes, then add the pasta. Season with salt and pepper. Simmer until the pasta is cooked, adding water if necessary.

Ladle into bowls, garnish with grated Parmesan, and serve with crusty Italian bread.