Meatball Parmigiana Sliders

Meatballs coated in marinara sauce, smothered with cheese, ad sandwiched in brioche rolls are a party-perfect nibble. For tender meatballs, combine the ingredients gently and don't pack the meat too tightly.

Meatball Parmigiana Sliders

Photo by Gail B.


  • 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

    ounce ground beef

  • 8

    ounces group port

  • 4

    ounces ground veal

  • ½

    cup finely grated percorino Romano or Parmesan cheese

  • 3

    tbsp 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

  • cups coarsely grated mozzarella cheese

  • ½

    cup finely grated percorino Romano or Parmesan cheese

  • Small basil leaves

Directions

Make the meatballs; Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, percorino Romano, parsley, garlic, egg and 1 tsp salt. Refrigerate for at least 30 minutes. Roll mixture into twenty-four 1 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. Make the sandwiches; Preheat oven to 400F. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tbsp pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Sandwich with basil.


Nutrition

Facebook Conversations