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El Diablo Meatball Sliders

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1 lb. ground beef
1/2 lb. ground pork
1/2 cup panko breadcrumbs
6 Tbsp. freshly grated Parmesan cheese
1 large egg
1 large egg yolk
2 tsp. Italian seasoning
3/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil

Tomato Sauce:
2 Tbsp. olive oil
1 small onion, chopped
6 garlic cloves, chopped
1 Tbsp. Italian seasoning
1/2 tsp. salt
1 (28-oz) can crushed tomatoes
1 (14.5-oz) can crushed tomatoes
1/4 cup Harissa Hot Sauce
Arugula leaves (optional)
18 small soft rolls, split horizontally


1. Mix all meats and next 7 ingredients in large bowl. Form into 20 (2-inch) meatballs.
2. Heat oil in large skillet over medium-high heat. Working in batches, sauté meatballs until brown all over. Transfer to plate. Pour off drippings from skillet.
3. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, Italian seasoning and salt. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices and Harissa Hot Sauce. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
4. Add meatballs to skillet. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer.
5. Place arugula leaves and provolone cheese slice on bottom of each roll. Top each with 1 meatball. Drizzle meatballs with some of sauce. Cover with tops of rolls.