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.
· 8 ounce(s) ground beef
· 8 ounce(s) ground pork
· 4 ounce(s) ground veal
· 2 slice(s) white or sandwich bread, torn into 1-inch pieces
· 1/2 cup(s) whole milk
· 1 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, divided
· 3 tablespoon(s) coarsely chopped fresh flat-leaf parsley
· 1 clove(s) garlic, minced
· 1 large egg
· Coarse salt
· Marinara sauce
· 24 brioche rolls, split
· 1 1/2 cup(s) (5 ounces) coarsely grated mozzarella cheese
· 1/2 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, for sliders
· Small basil leaves
1. Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
2. Roll mixture into 24 one-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 F. 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. Top with basil and close sandwich.
Happy Cooking ☺