These Meatball Sliders with Gorji Pomodoro Sauce are made with simple and fresh ingredients, along with items you can find in our store.
Join us this Friday, September 23, 2016 for samples of these in the store!
Chef Gorji & Empire Baking Company Sampling
12 -2 PM
5450 West Lovers Lane Suite 132, Dallas, Texas 75209
Chef Gorji will be at Empire Baking Company Sampling Meat Ball Mini Sliders with Gorji Gourmet Pomodoro Sauce and Empire Baking Challah Buns.
3 tablespoons olive oil
1 1/2 onion, chopped fine
4 garlic cloves, minced
1 1/2 tablespoon C&J Farms Olive Oil Dipping Herbs
4 slices Empire white sandwich bread
¾ cup milk
8 ounces sweet Italian sausage, casings removed
2 ounces grated Parmesan cheese
½ cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 ½ teaspoons salt
2 ½ pounds ground beef chuck (80 percent lean)
Empire Challah Slider Buns
1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, dried herbs and cook until fragrant, about 30 seconds. Transfer mixture to large bowl and set aside to cool slightly.
2. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.
3. Transfer meatballs to pot with sauce. Simmer for 15 minutes. (Meatballs can be frozen for up to 1 month.)
4. When heated in sauce, place on challah buns to serve.