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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.

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Meatball Parmigiana Sliders 1 Picture


  • For the Meatballs:
  • 2 slices white or sandwich bread, torn into 1-inch pieces
  • 1/2 cup whole milk
  • 8 ounce ground beef
  • 8 ounces group port
  • 4 ounces ground veal
  • 1/2 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
  • 1 1/2 cups coarsely grated mozzarella cheese
  • 1/2 cup finely grated percorino Romano or Parmesan cheese
  • Small basil leaves



Step 1

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.


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