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Meatball Sliders with a Twist

Prep Time
30 min
Yields
4

Delicious meatless meatballs served on slider rolls with zesty tomato sauce and melty mozzarella.

Yields 4 to 6 sliders.

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ingredients

1
cup toasted almonds or walnuts
2
cloves garlic
1
cup panko breadcrumbs or matzo meal
1
cup shredded Parmesan, plus more for serving
2
tbsp dried parsley
Kosher salt and freshly ground black pepper
2
large eggs
3 ½
cups (28 ounces) tomato sauce of your choice
Flavorless oil, like canola or vegetable, for frying
12
ounce fresh mozzarella, sliced 1/4" thick
1
bunch fresh basil leaves
12
slider rolls, toasted
Chopped fresh parsley or basil, for serving
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directions

Step 1

In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the breadcrumbs, Parmesan, parsley, salt and a few turns of pepper and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Roll 1 1/2 tablespoon-sized balls, packing just firmly enough so they hold together but not so much that they toughen. Put the balls on a plate or sheet of parchment paper.

Step 2

Warm the tomato sauce in a large pot over medium heat.

Step 3

Heat 1/4 inch of oil in a skillet over medium-high heat and cook the balls in batches, turning until they’re golden brown on all sides, 7 to 10 minutes. (Alternatively, you can deep fry the suckers if that’s what you’re into.) Add the balls to the tomato sauce.

Step 4

Put 1 slice of mozzarella, 2 balls and 1 basil leaf on the bottom of each roll. Top with the top of the slider bun and serve with additional marinara sauce and chopped parsley or basil on the side.

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My rating for Meatball Sliders with a Twist
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