Meatball Sliders

I have 15 pounds of ground beef in my freezer at the moment, and for a family of two plus a baby, that's a lot of beef! Both my grandparents and my parents have given us meat in the last few weeks. I really appreciate it; I never turn down free groceries! This is really lean, wonderful beef, and I've been looking for new recipes to try out with it. Something different from the usual standbys.

I found this on PW's site and made it that same evening. It came together really fast and was delicious! Plus, sliders are so cute...

Meatball Sliders
adapted from The Pioneer Woman

1 lb. ground beef
1/2 c. panko or other breadcrumbs
2 cloves garlic, minced
1/2 tsp. salt
fresh ground black pepper to taste
1/2 c. milk
2 Tbs. olive oil
1/2 medium onion, diced
1 jar pasta sauce, your favorite
12 small dinner rolls
6 slices provolone cheese, each cut into 4 wedges

Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized balls. Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches). Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.

My Reason

Meet Elena Coette Padilla. My reason for being, and for not posting these 9 + months. I've been a busy girl! Elena was born May 6th, 2010. She is beautiful, smart and sweet to the extreme. I'm looking forward to many kitchen memories with my little one! She'll be cooking with me before I know it..

Anyways, I am ready to get back to the blog. I have a very demanding boss now, and my cooking and baking has to fit around her schedule! I try to work things in while she's sleeping so that Mommy and Daddy get to eat, too. I'll be posting...

Dulce de Leche

Earlier this week I made dulce de leche to contribute to Heidi's fiesta. Dulce de leche is a rich milk-based caramel flavored sauce. It's great on toast, fruit, ice cream, and even spoons! I enjoyed mine on homemade apricot scones, and had some left over for hubby to eat on bread. Untoasted, white sandwich bread. I have yet to convert him to whole wheat, but I will keep trying. Battles must be chosen wisely! I chose to make my dulce de leche in the oven as opposed to the often-used stove top method, and it could not have been simpler.

Dulce de Leche

1 (14 oz) can sweetened condensed milk
sea salt (optional)

Empty the condensed milk into a glass pie plate and add a little sea salt if desired. Cover tightly with foil and place in a roasting pan. Add hot water to the roasting pan to come halfway up the sides of the pie plate. Bake in a 425 degree oven for 1 hour - 1 hour 15 minutes, until caramelized. Remove from oven and let cool, then whisk until smooth. Store leftovers in the refrigerator, and microwave to warm before serving.