Ingredients
1/2
lb ground beef
1/2
lb ground pork
2
cloves garlic, finely chopped
1/4
cup grated Parmesan cheese
1/2
cup Progresso™ bread crumbs plain
2
tablespoons chopped fresh parsley
1
egg, beaten
2
cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
9
bocconcini (small fresh mozzarella cheese balls)
Oil
1
jar (24 oz) tomato sauce
Arugula leaves
Skewers, if desired
Preparation
Heat oven to 350°F. Place cooking parchment paper on large cookie sheet.
In large bowl, mix beef, pork, garlic, Parmesan cheese, bread crumbs, parsley, egg, and salt and pepper to taste. Shape mixture into 1-inch balls. (Spray or rub hands with oil periodically; meat forms easily into balls without sticking to your hands!)
Separate dough into 16 biscuits; using 2-inch round cutter, cut out “slider” size biscuits (save scraps for another use). Place on cookie sheet. Bake 5 to 10 minutes or until golden and fluffy.
Cut bocconcini into thirds.
Heat 10-inch skillet over medium-high heat; swirl oil in skillet. Cook meatballs in oil in batches until golden. Return all meatballs to skillet; pour tomato sauce over meatballs. Simmer 15 to 20 minutes or until hot and cooked through. Top each with mozzarella slice; cook until melted.
To build sliders, cut each biscuit in half; drop a bit of sauce on bottom layer, top with a few arugula leaves, meatballs, then biscuit top. Secure each with skewer.
