Meatball Parmigiana Sliders

Prep Time:
35 mins
Total Time:
1 hrs 40 mins
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.


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


  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.

Related Articles