Nduja Meatball Sliders (Print Version)
# Ingredients:
01 -
1/3 cup panko breadcrumbs.
02 -
1/4 cup finely chopped parsley.
03 -
1/4 cup onion, grated.
04 -
1 large egg.
05 -
1/2 teaspoon ground black pepper.
06 -
2 cloves garlic, finely chopped.
07 -
1 pound ground pork.
08 -
1/4 pound nduja sausage.
09 -
1 teaspoon salt.
10 -
2 cups arugula leaves.
11 -
1/4 cup toasted walnuts.
12 -
1/3 cup shredded parmesan cheese.
13 -
2 cups marinara sauce.
14 -
1 red bell pepper, cut in slices.
15 -
1/2 cup olive oil, plus 2 extra tablespoons.
16 -
1/4 cup melted butter.
17 -
Dried herbs to sprinkle on top.
18 -
6 ounces fontina cheese.
19 -
1 red onion, cut into strips.
20 -
12 small dinner rolls.
# Instructions:
01 -
Combine pork, nduja, panko, and other seasonings in a bowl. Roll into 12 balls and bake at 425°F for 10 minutes.
02 -
Pour marinara over meatballs and finish baking at 325°F for 15 minutes.
03 -
Pulse arugula, parmesan, walnuts, garlic, and olive oil in a processor until creamy.
04 -
Cook peppers and onions in a pan until they’re nice and golden.
05 -
Stack pesto, veggies, meatballs, and cheese inside the rolls.
06 -
Brush rolls with melted butter, sprinkle with herbs, and bake at 350°F for 15-20 minutes.
# Notes:
01 -
Pesto stays fresh for up to 5 days when refrigerated.
02 -
Meatballs can be prepped the day before.
03 -
Best enjoyed warm.