Makes 10 sliders
Here’s my take on the hamburger slider. These are perfect for a crowd—try them on movie or game night!
1 pound ground beef
1 pound spicy Italian sausage, meat removed from casings
½ cup finely chopped onion
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh flat-leaf parsley or 1 teaspoon dried parsley
1 large egg, lightly beaten
¼ cup olive oil
1 cup Homemade Bread Crumbs (here)
2 teaspoons sea salt
½ teaspoon red pepper flakes
2 cups Marinara Sauce (here)
10 brioche slider buns
Shaved Parmesan cheese, for serving
Preheat the oven to 400°F.
In a large bowl, combine the ground beef, sausage, onion, herbs, egg, olive oil, bread crumbs, and salt by hand until well mixed. Let stand for 5 to 10 minutes.
Roll into 10 meatballs about 1½ inches in diameter and put them on a rimmed baking sheet or in a cast iron skillet. Bake until cooked through, 15 to 17 minutes.
Add the red pepper flakes to the marinara sauce and warm in a saucepan over medium-low heat.
When the meatballs are done, place them on the buns, spoon marinara sauce over them, and top with Parmesan shavings.
Serves 6 to 8
What makes chili a fun party dish is that we put out bowls of different toppings so that our guests can pick and choose to customize their chili. Whether we enjoy a bowl on our own while we watch TV or make the chili and various toppings the centerpiece of a buffet, this recipe never disappoints and always delivers great flavor.
¼ cup olive oil
4 garlic cloves, minced
2 (15-ounce) cans red kidney beans, undrained
2 pounds ground beef
1 (16-ounce) can tomato sauce or diced tomatoes, undrained
1 tablespoon ground cumin
¼ teaspoon cayenne pepper
2 to 3 tablespoons chili powder
1 teaspoon sea salt
Freshly ground black pepper
8 ounces penne
Optional toppings: shredded lettuce, shredded Cheddar and/or Monterey Jack cheese, sour cream, diced tomatoes, diced bell peppers, diced onions, sliced jalapeño or banana peppers, diced avocado, sliced black olives, spicy salsa
In a large saucepan, heat the olive oil over medium high heat. Add the garlic and cook until slightly brown, 3 to 5 minutes. Add the beans straight from the cans—do not drain.
While the beans heat up, fry the ground beef in a skillet over medium heat until browned, about 8 minutes. Add the meat to the bean mixture. Stir in the tomato sauce and spices and cook over low heat, stirring occasionally, for 35 minutes.
Meanwhile, put a large pot of salted water on the stove to boil for the pasta. Cook the pasta until al dente, 10 to 12 minutes. Drain the pasta and mix it into the chili.
Ladle the chili into bowls and serve with a selection of toppings.