One of the gifts I gave the girls for their birthday were new volleyball blankets. You see, even 15 year olds need their special blankies. Almost every girl and team I see at the volleyball tournaments have their "No Sew Fleece Blankets". So, it was time for their new 2014 Winter/Spring Collection version that I was to make.
Our girls first made these a few years ago at their Girl Scout Troop sleepover - so cute and easy for kids to make. I cannot sew, at best, I can put a button on in an emergency time of need. My mom and grandma are the "Singer Sisters" and can make anything on a sewing machine or by hand. That being said, I am a HUGE fan of these blankets. I love making them for kids and adults. They are cozy, last forever and I really like how I can customize them to any size, color and style that I want.
I was also trying to keep this week's dinners easy, light and use up some leftovers from the weekend. I confess, I did cave one night and we treated ourselves to dinner with no dishes. Admit it, sometimes moms need a night out with Red Robin unlimited french fries, a salad and nice glass of Cabernet Sauvignon. It makes for happy kids and mom!!
I did get creative another night with the leftover meatballs from girls' pasta bar birthday party. Marinara Meatball Sliders - delish.
Marinara Meatball Sliders
Inspired by Pioneer Woman's Mini Meatball Sandwiches
- 1 pound Ground Chuck Or Ground Beef
- 1/2 cup Panko Or Other Bread Crumbs
- 1 clove Garlic, Minced
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 1/2 cup Milk
- 2 Tablespoons Olive Oil
- 1/2 whole Medium Onion, Diced
- 1 jar (large) Marinara Sauce
- 12 whole Dinner Rolls (or Slider Rolls)
- 4 slices Provolone Cheese, Cut Into Four Wedges Each
Preparation Instructions
Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.
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, depending on the size of your skillet.)
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.
** Fork and Cork Note: I substitued the Provolone Cheese with freshly shaved Parmesean Cheese. I also cut the slider rolls in half and toasted them lightly on a grill pan before spooning on the meatballs.
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, depending on the size of your skillet.)
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.
** Fork and Cork Note: I substitued the Provolone Cheese with freshly shaved Parmesean Cheese. I also cut the slider rolls in half and toasted them lightly on a grill pan before spooning on the meatballs.
