MEATBALL SLIDERS PIONEER WOMAN RECIPES

Steps:

• Combine the beef, breadcrumbs, milk, garlic, 1/2 teaspoon salt, and pepper to taste in a large bowl and knead the mixture together with your hands. Roll into heaping-tablespoon-size balls.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes; remove to a plate. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the meatballs and cook, turning, until browned all over, about 1 minute. (You might have to do this in 2 batches.)
• Pour in the marinara sauce and return the onion to the skillet; gently stir. Cover and simmer 20 minutes.
• When ready to serve, split the dinner rolls and sprinkle some mozzarella on the bottom rolls. Top each with a meatball, some sauce and more mozzarella and sandwich with the top rolls.

Steps:

• Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.Serve immediately!