Nduja Meatball Sliders (Print Version)
# Ingredients:
01 -
1/4 pound nduja sausage.
02 -
2 garlic cloves, finely chopped.
03 -
1 egg, large.
04 -
1 red onion, sliced thin.
05 -
1 red bell pepper, sliced thin.
06 -
1/2 teaspoon ground black pepper.
07 -
1/4 cup grated parsley.
08 -
2 cups fresh arugula.
09 -
12 small-sized dinner rolls.
10 -
1/4 cup walnuts, toasted.
11 -
1 large grated onion (about 1/4 cup).
12 -
1 pound ground pork.
13 -
1 teaspoon salt.
14 -
1/3 cup panko breadcrumbs.
15 -
2 cups tomato marinara sauce.
16 -
6 ounces fontina cheese, sliced.
17 -
1/3 cup shredded parmesan cheese.
18 -
Dried herbs for sprinkling.
19 -
2 tablespoons butter, melted.
20 -
1/2 cup olive oil plus an extra splash for cooking.
# Instructions:
01 -
Combine nduja, ground pork, panko, and spices. Roll into 12 balls, then bake at 425°F for 10 minutes.
02 -
Lower oven to 325°F. Pour sauce over meatballs and bake again for 15 minutes.
03 -
Blend garlic, walnuts, parmesan, arugula, and oil until creamy and smooth.
04 -
Cook the onion and red pepper in a pan until they’re softened and have a slight char.
05 -
Start layering the rolls with a dollop of pesto, the sautéed veggies, a meatball, and a piece of cheese.
06 -
Brush the tops of the rolls with melted butter and sprinkle with dried herbs. Bake in the oven at 350°F for 15-20 minutes.
# Notes:
01 -
You can prep the pesto up to 5 days before.
02 -
The meatballs are fine to make the day before.
03 -
Serve while it's hot, for the best experience!