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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.

  • Prep:
  • Total Time:
  • Yield: Makes 2 dozen

Source: Martha Stewart Living, January 2011


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
  • Coarse salt
  • Homemade Marinara Sauce

For the Sandwiches

  • 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)
  • Small basil leaves


  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.

Cook's Notes

Simmered meatballs can be refrigerated in sauce for up to 3 days. Reheat meatballs in sauce, and assemble sandwiches just before serving.

Reviews Add a comment

  • Barry Guidry
    7 JUL, 2013
    Love the Meatball Parmigiana Sliders!