¼ cup fresh basil, chopped (we used freeze-dried chopped basil)
½ cup butter, melted (we used unsalted butter)
2 tablespoons fresh parsley, finely chopped (we used Italian parsley)
2 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees.
Cut the rolls in half lengthwise (so you have a top half and a bottom half). Put the bottom half on a 9 x 13-inch* rimmed baking sheet (we lined our baking sheet with aluminum foil before placing the bottom half of the rolls on it). Take the chicken and spread it out evenly over the bottom half, topping the chicken with marinara , mozzarella, and basil afterwards. Put the remaining half of the buns on top.
Add to a small bowl the butter, garlic, parsley and Parmesan, stirring to combine. Brush the butter mixture over the top rolls, sticking the baking sheet in the oven for 20 minutes or until the bread looks golden brown. Slice into individual sliders and eat right away.
*Our buns were pre-sliced so we didn’t have to cut them in step 2.
**It’s not going to affect the dish if you use a baking sheet that’s bigger than 9 x 13-in.
This was such a nice portable way to enjoy chicken parm. The dish does need some salt to really bring out the flavors but once you’ve added that salt, you’ll realize why we thought this was tasty enough to post. We also loved the ooey gooey melted cheese and the light crispy crunch that the bread had. To us, we think that this is a great party/game day food !
This recipe came from Tasty.
We weren’t paid in any form to mention Pepperidge, Newman’s, Kraft, or Tasty.
In a large mixing bowl, add the following ingredients: the beef, pork, bread crumbs, egg, salt, pepper, and ¼ cup of the spicy mustard.
Using your hands like we did (or a large spoon if you don’t want to get your hands dirty), mix the ingredients together until they’re fully combined.
Using a teaspoon measuring spoon, form the meatballs, rolling the meatballs in your hands if you need to. We actually shaped our individual meatballs using a heaping teaspoon (possibly closer to 1 ½ teaspoons) but what truly matters is that your meatballs are all equally sized. Divide the meatballs as equally as you can into 3 batches. Stick the first batch in for 10 minutes so the meatballs have a chance to firm up. The original recipe said you could stick the meatballs in for 10-15 minutes but we tried sticking a batch in for 15 minutes one time and the meatballs came out like meat ice cubes !
Take a large skillet out and pour the oil in, setting the heat to medium-high. Wait for the oil to get hot before adding the first batch of meatballs to the skillet. (Stick the second batch of meatballs in the freezer after you put the first batch in the skillet.) Our oil actually got hot quicker than we planned so our meatballs only had 5 minutes to be in the freezer before getting put in the skillet. The meatballs actually held their shape so if you’re in a rush, you only need to keep your meatballs in the freezer for 5-6 minutes. Once your meatballs are in the skillet though, allow them to cook for somewhere between 5 to 7 minutes (5 minutes worked for us), turning them as they’re cooking so you can ensure they’re getting cooked equally all over (a nice crust on the meatballs is a bonus to the stirring of the meatballs). After the 5-7 minutes has passed, scoop the meatballs out and put them on a plate afterwards. Wait for the oil to get hot again before adding the second batch into the skillet. Stick the third batch in the freezer afterwards. Cook the meatballs, take them out, wait for the oil to get hot again and add the last batch in, cooking it and adding it to the pile of cooked meatballs after its 5 minutes of cooking is over with.
Now that all the meatballs are cooked and out of the skillet, drain the oil from the skillet (the recipe never says to drain but there was just so much oil in the skillet, it only felt right to drain it). Pour the whiskey and beef broth in (to play it safe, we took the skillet over to the sink when pouring the whiskey in). Wait for the mixture to come to a boil* and then allow it to reduce for 5 minutes or so, just long enough to get the mixture a little bit thicker.
Pour the Worcestershire sauce and the other ¼ cup of spicy mustard into the skillet, stirring to combine as well as you can. This should take a couple of minutes to achieve.
Pour the heavy cream into the skillet, stirring as you do so until everything looks blended together.
Now take all those meatballs you cooked earlier and add them back into the skillet.
Bring the heat down to a simmer and allow everything to cook for 5-7 minutes or however long it takes for the meatballs to get cooked through completely. Honestly our meatballs were fully cooked during step 4 so we just let the dish simmer for the minimum time.
Serve right away !
*When the whiskey starts getting heated up, all of its wonderfully sweet aromas start blooming and it’s just awesome. There’s no mistaking that sweet whiskey aroma !
This recipe was initially made as an appetizer (each one is only 1 ¼ inch in diameter) and you could eat them that way, but we eat this as an actual meal because they’re too delicious to eat just as a snack ! The meatballs themselves have a nice crust on the outside but the meat is still soft and tender on the inside and the sauce, man that’s where the flavor’s really at ! The tanginess of the mustard really comes through but there’s just a little bit of sweetness from the whiskey and the heavy cream just makes the sauce have a silky consistency. The sauce is so delicious that you’ll want to consume it like a soup instead !
We got this recipe from a Ree Drummond cookbook.
We weren’t paid in any way to mention French’s, Jack Daniels, Swanson, or Ree Drummond.
-1 pound ground pork
-5 scallions, finely chopped
-¼ cup gochujang (we used Annie Chun’s Gochujang)
-¼ cup mirin
-2 tablespoons soy sauce (we used reduced-sodium soy sauce)
-4 medium garlic cloves, finely chopped
-1-inch piece fresh ginger, peeled and grated
-2 tablespoons canola oil
1.) Turn your oven on and get it preheated to 375 degrees. Take a large mixing bowl out and add everything but the oil into the bowl. Mix all the ingredients together until combined (meatball mixture will be very wet). Take your hands and roll the mixture until you’ve got 1 ½-inch sized meatballs.
2.) Get a rimmed baking sheet out and line it with aluminum foil. Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot and shimmering, put the meatballs in the skillet, only putting a portion of them in if you need to so that they’re not crowded. Cook the meatballs for 3 minutes or until browned on one side, flipping them over afterwards to cook for an additional 2 to 3 minutes or until they’re browned on this new side as well. Once browned on both sides, take the meatballs and place them on the lined baking sheet.
3.) Once all the meatballs are browned and on the lined baking sheet, stick the baking sheet in the oven and let them cook long enough for them to be fully cooked and resistant to light pressure being applied (which should take roughly 10 minutes). Once out of the oven, place the meatballs on paper towels to drain and eat right afterwards !
Supposed to yield roughly 14 meatballs (we got 16).
Well, they were supposed to be meatballs but they came out looking like deformed sliders. The mixture was so loose it was hard for them to keep their shape once they went into the skillet. As you saw, some of them came out burnt looking. So they didn’t come out looking so great this first time, but when we make them again we’ll give you an update ! Our oven runs hot and we should’ve adjusted the heat but we’ll be sure to do that next time. Despite their looks, they actually came out tasting pretty good. We wouldn’t mind having them again !
Recipe source unknown.
We weren’t paid in any way to mention Annie Chun’s.