Tomato-Roasted Red Pepper Meatball Sliders
Flavorful meatballs in a robust tomato-red pepper sauce, served on slider buns, make for a versatile main course or appetizer perfect for a cookout.
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Instructions
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Preheat grill to medium-high.
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For the sauce, heat oil in a large pot, then sauté onion for 5 minutes, adding garlic for the last minute.
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Crush tomatoes and add with half of their reserved juice and chicken broth; simmer for 5 minutes.
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Stir in roasted red pepper, balsamic vinegar, basil, salt, and pepper; simmer for 15 minutes, adding remaining tomato juice if needed, then adjust seasoning.
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For a smoother sauce, pulse 10-15 times in a food processor, then return to pot and keep warm.
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Combine ground beef with cornmeal, ketchup, onion powder, salt, and pepper; form into 2 1/2-inch meatballs and thread 2-3 onto skewers.
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Oil the grill grate, then cook meatballs for 12-14 minutes, turning every 2 minutes, until cooked through.
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Remove meatballs from skewers, add to the warm sauce, and coat thoroughly.
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Assemble sliders with arugula on bun bottoms, topped with meatballs, extra sauce, Parmesan, and bun tops; toast buns if desired.