Meatball Sliders
- 1/2 medium onion, finely chopped
- 2 tbs olive oil
- 2 tsp minced garlic
- 1 can (28-oz) crushed tomatoes
- 1/2 tsp sugar
- 2 tsp Italian seasoning
- 3/4 tsp salt
- 20 frozen Casa Di Bertacchi fully cooked meatballs
- 20 small (2-inch) soft buns or rolls, split
- 20 Toothpicks
- In a 4-quart pan, sauté onion in olive oil until tender. Add garlic to onion and sauté an additional minute.
- Stir in crushed tomato, sugar, Italian seasoning, and salt. Simmer 10-15 minutes over medium heat, stirring occasionally.
- Add thawed meatballs to sauce. Cover pan and continue to cook over medium heat an additional 10-15 minutes, stirring occasionally, until meatballs are heated through.
- Place a meatball and 1 tablespoon of sauce in the middle of each split roll. Secure each meatball to the bun with a wooden toothpick.
- Serve immediately.
Makes 20 servings.
Note: Any remaining sauce can be used for dipping breadsticks or pizza later.
