Meatball Parmigiana Sliders
Meatballs coated in marinara sauce, smothered with cheese, and sandwiched in brioche rolls are a party-perfect nibble. For tender meatballs, combine the ingredients gently and don't pack the meat too tightly.
Servings: 2 Dozen
Ingredients
For the Meatballs
- 2 slices white or sandwich bread, torn into 1-inch pieces
- 8 oz ground beef (85 percent lean)
- 4 oz ground veal
- 8 oz ground pork
- 1/2 whole milk
- 3 tbsp coarsely chopped fresh flat-leaf parsley
- 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
- 1 large egg
- 1 garlic clove, minced
- garlic clove, minced
- Homemade Marinara Sauce
For the Sandwiches
- 2 dozen brioche rolls, split
- 1 1/2 cup coarsely grated mozzarella cheese (5 ounces)
- 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
- Small basil leaves
Instructions
- 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.2. Roll mixture into twenty-four 1-ounce balls (each about the size of a golf ball).3. 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.4. 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.
Notes
Simmered meatballs can be refrigerated in sauce for up to 3 days. Reheat meatballs in sauce, and assemble sandwiches just before serving.