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.

Martha Stewart Living, January 2011


Recipe Summary

35 mins
1 hr 40 mins
Makes 2 dozen


For the Meatballs
For the Sandwiches


Instructions Checklist
  • 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.


Reviews (1)

85 Ratings
  • 5 star values: 40
  • 4 star values: 20
  • 3 star values: 11
  • 2 star values: 13
  • 1 star values: 1
Rating: 5 stars
Love the Meatball Parmigiana Sliders!