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.
Ingredients:
·
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
Preparation:
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 ☺
