Martha's Meatball Parmigiana Sliders Recipe

I came across this recipe in the January issue of Martha's Living, I love the magazine and buy it often, unlike many cooking magazines I always find recipes I'm dying to try in it.

These Sliders caught my eye straight away, we don't really have Sliders in the U.K. so I was dying to try making my own  adorable mini burgers.

  These Meatball Parmigiana Sliders are absolutely scrumptious! I really love this recipe, the Marinara Sauce is spot on and the meatballs are divine, I can't recommend this recipe enough and I will certainly make these again.

I couldn't find any mini brioche rolls but luckily found some adorable mini bread rolls at my local Waitrose so used those instead.

Meatball Parmigiana Sliders

Makes 2 dozen

For the Meatballs

2 slices sandwich bread, torn into 1 inch pieces

½ cup whole milk

8 ounces ground beef

8 ounces ground pork

8 ounces veal

½ cup finely grated Pecorino Romano or Parmesan cheese

3 tablespoons coarsely chopped fresh flat-leaf parsley

1Garlic clove,  minced

1 large egg

Salt and Pepper

Marinara Sauce (Recipe below)

For the sandwiches

2 dozen Brioche or dinner Rolls

1 ½ cups shredded mozzarella

½ cup grated Parmesan

Marinara Sauce

Makes 6 cups

3 tbsp extra-virgin olive oil

1 medium onion, chopped

4 garlic cloves, thinly sliced

2 cans (28 ounces each) peeled whole tomatoes,

pureed in a food processor.

1/2 tsp crushed red pepper flakes

Coarse salt and fresh ground pepper

1/4 cup fresh basil, torn

1 tbsp chopped fresh oregano

Heat oil in  a large heavy pot over a medium heat.  Cook onion and garlic until soft and translucent, about 8 minutes.  Add tomatoes, red-pepper flakes, 1 tsp of salt and some pepper.  Simmer, covered, until thick, 25 minutes.  Stir in herbs.

For the sliders:

Soak bread in milk for 5 minutes. Gently add in the rest of the meatball ingredients: beef, pork, veal,  Parmesan, garlic, egg, salt and pepper. Refrigerate for 30 minutes.

Roll mixture into twenty-four 1 ounce balls (about the size of a golf ball). Heat sauce in a large heavy pot over a medium heat.  Drop meatballs into the sauce and bring to a gentle simmer.  Cook partially covered, until meatballs are cooked through, about 20 - 25 minutes.

Preheat oven to 400F. Arrange the rolls, cut side up on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tbs mozzarella and 1 tsp Parmesan on bottom halves of each roll. Bake until cheese melts, about 3 minutes.  Sandwich with basil.

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Martha's Meatball Parmigiana Sliders Recipe