Meatball Parm Sliders

By charlotteh371

Yields: 24 servings

Ingredients

• 2 2 1-inch slices white or sandwich bread, torn into 1-inch pieces
• 1/2 1/2 1/2 cup whole milk
• 8 8 8 ounces ground beef (85 percent lean)
• 8 8 8 ounces ground pork
• 4 4 4 ounces ground veal
• 1/2 1/2 1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
• 3 3 3 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 1 1 garlic clove, minced
• 1 1 1 large egg
• Coarse salt
• Marinara Sauce
• 2 1 1/2 1/2 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
• 2 2 2 dozen brioche rolls, split
• 1 1/2 1 1/2 1/2 cups coarsely grated mozzarella cheese (5 ounces)
• 1/2 1/2 1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
• Small Small basil leaves

Preparation

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.

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 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.