Meatball Sliders

Meatball Sliders

Yield: Makes 1 dozen sliders

Ingredients

  • Meatballs:
  • 1 slice sandwich bread, torn into 1 in. pieces
  • ¼ cup whole milk
  • 10 oz. ground beef or turkey
  • ¼ cup finely grated Parmesan cheese*
  • 1½ Tbsp. chopped fresh flat-leaf parsley
  • 1 small garlic clove, minced
  • 1 egg, lightly beaten
  • Coarse salt
  • 24 oz. marinara sauce
  • Sandwiches:
  • 1 dozen brioche rolls, split
  • ¾ cup grated mozzarella cheese
  • ¼ cup finely grated Parmesan cheese*
  • Small basil leaves

Instructions

  1. For the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meat, Parmesan cheese, parsley, garlic, 2 tablespoons of the beaten egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
  2. Roll mixture into 12 balls, each about the size of a golf ball (about 1 oz. each).
  3. Heat sauce in saucepan over medium heat. Drop meatballs into the sauce and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20-25 minutes.
  4. For the sandwiches: Preheat the oven to 400 degrees. Arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella cheese, and 1 teaspoon Parmesan cheese on bottom halves.
  5. Bake until cheese melts, about 3 minutes. Top with basil leaves and the other bun halves.

Notes

*Try other Italian cheeses: substitute Parmesan cheese with Pecorino Romano cheese!

Equipment Needed

Measuring cups and spoons, Shallow plate or bowl, Knife, Grater, Garlic press, Mixing bowl, Large heavy saucepan with lid, Tongs, Baking sheet, Spoon

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