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Nutrition Facts
Serving Size 309 g
(Approx. 6 Servings)
Amount Per Serving
Calories 540 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 1400 mg 58%
Total Carbohydrate 37 g 12%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 27 g
Vitamin A 10% Iron 15%
Vitamin C 2% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Melty Focaccia Meatball Sliders
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 7.5 oz. loaves Central Market Rosemary Focaccia
1 1/2 Tbsp olive oil
16 Oz H‑E‑B Italian Style Pork Meatballs, uncooked
25 Oz Sonoma Gourmet Cherry Tomato with Basil Organic Pasta Sauce
8 Oz H-E-B Three Cheese Italian Blend, grated
12 medium fresh basil
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Instructions

1
Preheat oven to 400ºF. Cook focaccia according to package instructions.
2
Meanwhile, heat a skillet on medium-high. Add oil and meatballs, and cook until brown on all sides.
3
Reduce heat to medium-low and add sauce. Cover and simmer 5 minutes.
4
Once bread is done, allow to cool a few minutes while meatballs finish cooking.
5
Set a loaf of focaccia on a flat service, place one hand on top to hold in place and cut in half horizontally. Keeping the 2 halves on top of each other, cut 8 equal size slider buns.
6
Repeat with second loaf, but only use half the loaf to cut 4 equal size slider buns (save extra half loaf for another use).
7
Place slider bottoms cut side up on a baking sheet with edges touching. Sprinkle with cheese and return to oven just long enough to melt cheese, about 5 minutes.
8
To assemble sliders, place 1 meatball on top of melted cheese on each slider bottom, then add a little more sauce, a basil leaf and top half of slider bun cut side down. Serve immediately with remaining sauce.
9
Chef's Note: The remaining Rosemary Focaccia can be used to make amazing avocado toast. These sliders can also be made with H-E-B Fully Cooked Meatballs.

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