Saturday, February 2, 2013

Meatball Marinara 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.


·         8 ounce(s) ground beef
·         8 ounce(s) ground pork
·         4 ounce(s) ground veal
·         2 slice(s) white or sandwich bread, torn into 1-inch pieces
·         1/2 cup(s) whole milk
·         1 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, divided
·         3 tablespoon(s) coarsely chopped fresh flat-leaf parsley
·         1 clove(s) garlic, minced
·         1 large egg
·         Coarse salt
·         Marinara sauce
·         24 brioche rolls, split
·         1 1/2 cup(s) (5 ounces) coarsely grated mozzarella cheese
·         1/2 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, for sliders
·         Small basil leaves


1.       Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.

2.       Roll mixture into 24 one-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 F. 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. Top with basil and close sandwich.

Happy Cooking
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