Meatball Parmigiana Sliders

Meatball Parmigiana Sliders

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Meatballs

  •  2 slices white or sandwich bread, torn into 1-inch pieces

  •  ½ cup whole milk

  •  8 ounces ground beef (85 percent lean)

  •  8 ounces ground pork

  •  4 ounces ground veal

  •  ½ cup finely grated pecorino Romano or Parmesan cheese (1 ounce)

  •  3 tablespoons coarsely chopped fresh flat-leaf parsley

  •  1 garlic clove, minced

  •  1 large egg

  •  Coarse salt

  •  Marinara Sauce

  • For the Sandwiches

  •  2 dozen brioche rolls, split

  •  1½ cups coarsely grated mozzarella cheese (5 ounces)

  •  ½ cup finely grated pecorino Romano or Parmesan cheese (1 ounce)

  •  Small basil leaves

Directions

Step 1 Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.  Step 2 Roll mixture into twenty-four 1-ounce balls (each about the size of a golf ball).  Step 3 Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.  Step 4 Make the sandwiches: Preheat oven to 400 degrees. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Sandwich with basil. 


Nutrition

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