Meatball parmigiana sliders
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Ingredients

  • For the meatballs:

    • 2 slices white or sandwich bread, torn into 1-inch pieces
    • 1/2 cup whole milk
    • 8 ounces ground beef (85 percent lean)
    • 8 ounces ground pork
    • 4 ounces ground veal
    • 1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
    • 3 tablespoons coarsely chopped fresh flat-leaf parsley
    • 1 garlic clove, minced
    • 1 large egg
  • For the sandwiches:

    • 2 slices white or sandwich bread, torn into 1-inch pieces
    • 1/2 cup whole milk
    • 8 ounces ground beef (85 percent lean)
    • 8 ounces ground pork
    • 4 ounces ground veal
    • 1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
    • 3 tablespoons coarsely chopped fresh flat-leaf parsley
    • 1 garlic clove, minced
    • 1 large egg
    • 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)

Preparation

Baking Directions:

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.