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
- 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
Instructions
- 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.
Notes: Simmered meatballs can be refrigerated in sauce for up to 3 days. Reheat meatballs in sauce, and assemble sandwiches just before serving.
Serve these sliders hot from the oven, and let everyone dig in. With tender meatballs, rich marinara, and gooey cheese on soft brioche, they’re guaranteed to disappear fast—perfect for parties, game day spreads, or casual family nights.
