{MiniChow} Meatball Sliders

Yesterday, the weather was almost cool here at the beach!  Today is even better -- sometimes a little break from this Southern summer heat is just what the doctor ordered.  I was outside enjoying the cloudy sky and below- 80 degree temperature when I decided it was time to make a little cozy meal for dinner... and nothing says cozy like a pot of sauce bubbling away on the stove and some deliciously moist meatballs baking in the oven.  

Now I don't know how you all like to make meatballs, I usually go for the bread soaked in milk trick, but these meatballs contain a cup of ricotta cheese to keep them moist so I gave it a whirl and boy were they great!  Definitely give these meatballs a try sometime, even if you just throw them in a bowl of pasta.  

On to the sauce -- everyone has their favorite and it's my personal taste to have a sauce that is just a teensy bit sweet.  Some people don't like this so feel free to omit the sugar in the recipe.  This sauce is super simple to put together but it really contains tons of flavor and pretty much impresses people every time they taste it.  
The sauce recipe makes more than you need for the sliders so save it for spaghetti the next day or simply freeze the leftovers for another time!  

{MiniChow} Meatball Sliders
adapted from Cinnamon Spice and Everything Nice

Meatballs:

1/2 pound ground pork
1/2 pound ground beef
1/4 cup yellow onion, finely chopped
3 cloves garlic, minced
1 cup ricotta cheese
1/2 cup Parmesan Cheese, fresh grated
1 egg (beaten)
1/4 cup flat leaf parsley, chopped
1 teaspoon dried Italian seasoning, crushed between fingertips
salt and fresh black pepper
8 slider buns
4 slices sharp provolone cheese

Sauce:
2 tbsp extra virgin olive oil
1 small white onion, chopped
3 cloves garlic, minced
1 heaping tsp red pepper flakes
1/3 c. dry red wine
1 tsp sugar
salt and pepper
1 large can crushed tomatoes
1/4 c. flat leaf parsley, chopped


For Sauce:
Place a medium sized saucepan over medium heat.  Drizzle pan with olive oil and add onion.  Stir and cook until onions are starting to become translucent, about 2 minutes.  Add garlic to the pan and stir until fragrant, about 1 minute.  Add red pepper flakes and wine to the pan and bring to a boil.  When wine is boiling, add sugar, salt and pepper.  Decrease heat to low and add can of tomatoes and 1/2 c. water.  Stir, cover and simmer for 2-3 hours.

For Meatballs:

Preheat oven to 425 degrees F. Lightly grease with olive oil a large roasting pan or baking sheet with sides. In a large bowl combine all the meatball ingredients using your hands or a fork. Roll into large meatballs {this recipe should make 7 to 8 meatballs} place on baking sheet and bake 30 minutes.  Remove from oven. Place 1/2 slice of cheese on top of each meatball and top with a generous scoop of sauce.  Place meatballs back in the oven to allow cheese to melt. 

Assembly:
Butter and toast slider buns. Place a meatball on each slider bun and top with more sauce if desired.