Sicilian Sliders Printable recipe
1 1/2 lbs ground chuck
1 cup seasoned bread crumbs
1 egg, beaten
1/2 cup grated Parmesan cheese
2 tablespoons finely minced garlic
3 tablespoons finely minced Italian parsley
2-3 teaspoons basil chiffonade or 1/2 teaspoon dried basil
1 cup tap water
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive or canola oil
Hot, split rolls
In a large bowl, break up the ground chuck. Add the rest of the ingredients and mix gently with your hands. Allow the mixture to rest for about 15 minutes. Using an 1/4 cup ice-cream scoop, portion out the mixture onto wax paper; gently form into balls. You will have 18-20 meatballs.
Heat the 2 tablespoons of oil in a large skillet on medium-high heat. Add meatballs to the skillet. Cook for 10 minutes and gently turn over. Lower heat to medium and continue to cook, covered, for another 5 minutes. Serve on split hot rolls.
*As I mentioned, these are the meatballs that I use in my tomato sauce. Add them to the sauce during the the last 45 minutes of cooking.
1 1/3 cups plain mashed potato (boil a peeled and cubed medium-sized potato until tender, drain, and mash with a fork)
1 package yeast, rapid-rise
3 1/2 cups flour
Scant cup of warm water
2 tablespoons extra virgin olive oil, + 1 teaspoon, divided
1 teaspoon salt
Using a standing mixer, add the yeast to 1/2 cup of warm water, allow yeast to become foamy, about 15-20 minutes.
Add the mashed potato, the flour, 2 tablespoons of olive oil and the salt. Use the paddle attachment and turn on low. As the dough mixes, slowly pour in the remaining water, until the dough comes together and clears the bottom of the bowl. Switch to the dough hook and knead for 6 minutes. Remove dough and form into a ball. Place dough into a large bowl with the 1 teaspoon of olive oil. Turn dough over, coating with oil. Cover and let rise until doubled in bulk.
Portion dough into 16 pieces and form into small balls. Place on a parchment lined baking pan, cover and let rise again for 45 minutes. Uncover and bake in a 375 degree pre-heated oven for 20-25 minutes.
Slice roll in half, add a meatball, and enjoy a Sicilian Slider in honor of Grandma Josie.