Philly Style Grilled Meatball Sliders #FWCon #GrillTalk

by jerseygirl on June 18, 2015 · 2 comments

Philly meatball slidersIn the summer, our family loves to cook dinner on the grill and beef is the big favorite. Who doesn’t love a good burger or nice juicy steak seared on the BBQ?  We like to entertain so I am always coming up with recipes that are easy to make but perfect for company. Instead of just throwing some burgers on the grill, I decided to be a little more creative. I made these meatball sliders influenced by the famous Philadelphia cheesesteak. They are smothered with onions, peppers and provolone cheese.

This recipe is my contest entry for the 2015 Certified Angus Beef brand recipe contest. The contest is part of the 2015 Food and Wine Conference which will be held in Orlando, Florida at the Rosen Shingle Creek Hotel and Resort on July 17th through July 19th. I can’t wait for this weekend in July! It will be lots of  learning, eating  good food, drinking some great wine and having lots of fun with my fellow bloggers.

The conference is organized and presented by Isabel from Family Foodie and Sunday Supper. I have been wanting to get involved with the Sunday Supper community and this will be my chance. It will be fun to meet the people behind these great family recipes.

Getting back to the recipe, did you ever grill meatballs? If not, you need to give it a try. You can use a fancy meatball grill basket but I prefer to put the meatballs on a skewer. They cooked perfectly and I had the onions and peppers cooking at the same time right in an aluminum pan on the grill. It was very easy clean up which always makes me happy.

slider pics

If you are having a big crowd, you could make the meatballs in advance and freeze them until you are ready to use them. It is best to roll them, freeze them on a cookie sheet and place them in a freezer bag. You can pull them out of the freezer, defrost and grill them whenever you have a craving for meatball sliders. The onions and peppers are also easy to make in advance. They can easily be heated right before assembling.

My family loved this recipe and there was one canine that lurked in the background the whole time I was putting together the sliders. Poor doggie didn’t get any. Maybe next time.

DSC_0162 I liked these sliders served straight up on a plain roll. The juice from the onions and peppers gave it great flavor so I didn’t think it needed any extra sauce. But feel free to serve with ketchup or any other condiment you wish.

You can still purchase a ticket to the conference and better yet you still have a little time to enter the Certified Angus Beef Contest and win a conference ticket or other  great prizes. Hope to see lots of my foodie friends there!

DSC_0136

Philly Style Grilled Meatball Sliders
Author: 
Recipe type: beef
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 sliders
 
This meatball slider is perfect for lunch or dinner as an entrée or appetizer. It is also the perfect BBQ food!
Ingredients
  • 1 pound Certified Angus Ground Beef
  • ½ cup Italian flavored bread crumbs
  • 1½ teaspoons salt, divided
  • 1 Tablespoon dried parsley
  • ½ teaspoon ground black pepper
  • ¼ cup ketchup
  • 1 large egg, slightly beaten
  • 1 medium red pepper, cored, seeded and sliced into thin strips
  • 1 medium green pepper, cored, seeded and sliced into thin strips
  • 1 large yellow onion, peeled and thinly sliced
  • 3 Tablespoons olive oil
  • 4 slices Provolone cheese
  • 8 slider or Hawaiian rolls
Instructions
  1. In a large bowl, mix together ground beef, bread crumbs, ¾ teaspoon salt (reserve the remaining ¾ teaspoon salt), parsley, black pepper, ketchup and egg. Mix until combined and form into 8 meatballs. Refrigerate for at least 15 minutes.
  2. Preheat gas grill to medium high heat.
  3. Toss together the red and green peppers along with the onions and the olive oil in a grill pan or aluminum foil pan. Sprinkle with the remaining ¾ teaspoon salt. Place the pan on the grill and cook covered for about 15 minutes or until vegetables are tender and starting to brown.
  4. While veggies are cooking, place 2 to 3 meatballs on wooden or metal skewers and place on hot grill. Cook covered for about 8 to 10 minutes, turning every few minutes and cook until meatballs are brown and internal temperature reaches 160 degrees.
  5. Remove meatballs from skewers and top each meatball with ½ slice Provolone cheese. Let the cheese melt while meatballs are sitting in with the onions and peppers.
  6. Slice rolls in half and place some onions and peppers on each slider roll half; top with meatballs and more onions and peppers. Top with remaining rolls. Serve with ketchup if desired.

 

 

 

Please follow and like us:

{ 2 comments… read them below or add one }

Sues June 18, 2015 at 11:45 pm

Love this idea! I would eat so many of these….

Reply

Pamela @ Brooklyn Farm Girl June 19, 2015 at 9:52 am

Great looking sliders, my husband would go crazy over these!

Reply

Leave a Comment

Rate this recipe:  

Previous post:

Next post: