1/2 cup each red bell pepper and red onion, fine dice
1 Tbsp. each fresh basil and flat leaf Italian parsley, minced
1 tsp. each minced garlic, kosher salt and red chili flakes
2 tsp. fresh cracked black pepper
25 RITZ Crackers, crushed (about 1 cup)
1-1/2 Tbsp. milk
1 lb. ground beef (80/20)
1 egg
48 RITZ Crackers
12 KRAFT Deli Fresh Provolone Cheese Slices, quartered
1/2 cup KRAFT Real Mayo Mayonnaise (Roasted Red Bell Pepper Aioli )
1/3 cup chopped roasted red bell pepper (Roasted Red Bell Pepper Aioli )
1 clove garlic, peeled and smashed (Roasted Red Bell Pepper Aioli )
Instructions
IN a large nonstick skillet over medium-high heat, heat 2 Tbsp. oil. Add red bell peppers and the red onion. Sauté 4-5 min. Add the garlic and red chili flakes and cook 1 min., stirring occasionally. Add the basil, parsley, salt and pepper; stir to combine. Cool. MIX cracker crumbs and the milk; set aside. IN a large bowl, combine the ground beef and the egg. Add the vegetables and the crumb mixture; mix well.
FORM into 1-inch meatballs. Cover with plastic wrap and press to flatten slightly. HEAT the remaining oil in same skillet over medium-high heat. Add meatballs in batches and cook until done, turning occasionally. Remove to a paper towel-lined plate.
PREHEAT oven to 350F. Place 48 RITZ on foil-lined baking sheet. Top each with 1 meatball, 1/2 tsp. Roasted Red Bell Pepper Aioli and a piece of cheese. Bake 3-4 min. or until cheese melts. Serve immediately.
Guy Fieri's Roasted Red Bell Pepper Aioli-
IN the bowl of a food processor fitted with steel blade, process mayo, roasted red bell pepper and garlic until thoroughly combined.
REFRIGERATE 1 hr.
Originally Submitted
2/4/2011
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