Meatball Parmigiana Sliders

These yummy Meatball Parmigiana Sliders are perfect for your next party or family get together. Features brioche rolls with meatballs covered in marinara sauce and smothered with melted mozzarella and parmesan cheese.

Photo by Heather H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • MEATBALLS:

  • 2

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

  • 1/2

    cups whole milk

  • 8

    ounces ground beef (85 percent lean)

  • 8

    ounces ground pork

  • 4

    ounces ground veal

  • 1/2

    cup pecorino Romano or Parmesan cheese

  • 3

    tablespoons fresh flat-leaf parsley, coarsely chopped

  • 1

    clove garlic, minced

  • 1

    large egg

  • coarse salt

  • marinara sauce

  • SLIDERS:

  • 24

    brioche rolls, split

  • 1 1/2

    cups coarsely grated mozzarella cheese

  • 1/2

    cup pecorino Romano or Parmesan cheese

  • small basil leaves

Directions

MEATBALLS: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes. Roll mixture into 24 one-ounce balls (each about the size of a golf ball). 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. SLIDERS: Preheat oven to 400°F. 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. Top with basil and close sandwich.

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