Meatball Parmigiana Sliders
By gmbeckett
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.
Ingredients
- 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
Details
Preparation
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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