Menu Enter a recipe name, ingredient, keyword...

Meatball Parmigiana Sliders

By

Google Ads
Rate this recipe 5/5 (1 Votes)
Meatball Parmigiana Sliders 0 Picture

Ingredients

  • For the Meatballs
  •  2 slices white or sandwich bread, torn into 1-inch pieces
  •  1/2 cup whole milk
  •  8 ounces ground beef (85 percent lean)
  •  8 ounces ground pork
  •  4 ounces ground veal
  •  1/2 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
  •  1 1/2 cups coarsely grated mozzarella cheese (5 ounces)
  •  1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
  •  Small basil leaves

Details

Preparation

Step 1


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.


Review this recipe