Impossible Meatball Marinara Sliders

Impossible Meatball Marinara Sliders





Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 8 Sliders

WHAT YOU NEED

• 8 Brioche Slider Buns
• 1 C Pizza Mozzarella, shredded
• 1/4 C EVOO
• 1/2 Tsp. Italian Seasoning
• 1/4 Tsp. Red pepper Flakes
• 1/2 Tsp. Garlic Powder
• 2 Tbsp. Grana Padano, grated
• 1 Tbsp. Fresh Parsley, chopped

MEATBALLS

• ​340g Impossible Beef
• 1 clove Garlic, crushed & minced
• 1/2 Yellow Onion, finely diced
• 2 Tbsp. Fresh Parsley, chopped
• 1/4 C Cooked Brown Rice
• 1/2 Tsp. Dried Basil
• 1/4 Tsp. Sea Salt
• ​Cracked Pepper to taste

​SAUCE

• 1/4 C EVOO
• 2 Yellow Onions, chopped
• 1 Carrot, peeled & chopped
• 4 cloves Garlic, crushed
• 1 Tbsp. Tomato Paste
• 796ml can Whole Tomatoes
• Handful Fresh Parsley, including stems
• 1 Tsp. Dried Basil
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. Sugar
• 1/2 Tsp. Sea Salt

DIRECTIONS

• SAUCE - Begin heating the EVOO, garlic, and pepper flakes in a medium sized sauce pot set to medium heat. Once heated, let the garlic sizzle for a minute or so before adding the onions, carrot, and a generous pinch of sea salt. Stir and cook 6 - 7 minutes before stirring in the tomato paste. Continue to cook another 2 minutes before pouring in the whole tomatoes. Smash up the tomatoes a little bit and let that come to a boil. Once boiled, add the basil, fresh parsley, sugar, and sea salt. Reduce heat to medium low, cover, and simmer for 25 minutes. Use an immersion blender to puree until smooth. Taste and adjust salt if desired. Leave covered on low until assembly.
• MEATBALLS - Preheat oven to 400 F. Mix everything together in a medium sized bowl until combined. Take about 2 heaping Tbsp. of the mixture and roll it into a ball shape, placing it on a parchment lined baking sheet. Continue until all 8 meatballs are formed. Bake for 12 minutes, flip, and continue baking for about 10 minutes until fully cooked. Remove the meatballs from the oven and set aside.
• ASSEMBLY - Reduce oven to 350 F. Nestle the bottom half of the buns together in a baking dish. Spoon a little sauce on the center of each bun. Place a cooked meatball on the bun followed by another couple spoons of the tomato sauce. Blanket the meatballs in shredded pizza mozzarella and place the tops on, gently pushing them down so that they stay on. In a small bowl, whisk together the 1/4 C EVOO, dried basil, garlic powder, Italian seasoning, grana padano, and pepper flakes. Brush this liberally on the tops of all of the buns making sure to scoop up the herbs / cheese along with the oil. Once they're all brushed and glossy, sprinkle them with sea salt and place them in to the oven to bake. Bake at 350 F for 15 - 20 minutes until cheese is melty and buns are nice and toasty. Serve with additional tomato sauce for dipping. ENJOY!

HAPPY VEG