Wednesday, January 5, 2011

Meatball Parmigiana Sliders

The last recipe to finish out my Martha Stewart Living parmigiana bonanza, I decided to give us a break from all the chicken and “beef up” the menu with these adorable sliders. This may become one of my go to party favors for things like the Super Bowl and “man parties.” How can any guy not get on board with dainty sandwiches when they involve meatballs and red sauce? Seriously.

I expect pinkie fingers to fly out at a moments notice if for nothing else, then to wipe the drool from their mustaches. (Okay, my imagination may be running away with me a little bit, but if you see in your head what I see, you would be grinning from ear to ear.)

Meatball Parmigiana Sliders

2 slices sandwich bread, torn into 1 inch pieces
½ cp whole milk
2 pounds ground beef
½ cup grated Parmesan
2 tsp chopped/minced garlic
1 large egg
Salt and Pepper
1 small onion, finely chopped

Marinara Sauce
1-2 dozen Brioche or dinner Rolls (depending on if you want to freeze half for later or make all for a party now)
1 ½ cups shredded mozzarella
½ cup grated Parmesan

Soak bread in milk for 5 minutes. Gently add in the rest of the meatball ingredients: beef, parmesan, garlic, egg, salt, pepper and onion. Refridgerate for 30 minutes.

Roll mixture into 24 1 ounce balls (golf ball). Place in simmering marinara sauce over medium heat. Cook partially covered for 20-25 minutes until meatballs are cooked through.

Preheat oven to 400. Arrange rolls, cut side up on a baking sheet. Place 1 meatball, 1 spoonfull of sauce, 1 tbs mozzarella and 1 tsp Parmesan on each roll. Bake until cheese melts (about 3 minutes).

Since there are just 2 of us, I choose to freeze half the sauce and meatballs for a later meal (served over spaghetti, sliders, etc.) but you could easily half this recipe or make it all at once for a party.

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