Food & Cooking Recipes Appetizers Finger Food Recipes Meatball Parmigiana Sliders 4.0 (85) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hrs 40 mins Yield: 2 dozen 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 For the Meatballs 2 slices white or sandwich bread, torn into 1-inch pieces ½ cup whole milk 8 ounces ground beef (85 percent lean) 8 ounces ground pork 4 ounces ground veal ½ 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 ½ cups coarsely grated mozzarella cheese (5 ounces) ½ cup finely grated Pecorino Romano or Parmesan cheese (1 ounce) Small basil leaves 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. 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. Print