- 2 slices white or sandwich bread, torn into 1-inch pieces
- 1/2 cup whole milk
- 8 ounces lean ground beef
- 8 ounces ground pork
- 4 ounces ground veal
- 1 cup finely grated Romano or Parmesan cheese, divided
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 clove garlic, minced
- 1 large egg
- Coarse salt
- marinara sauce
- 24 brioche rolls, split
- 1 1/2 cups coarsely grated mozzarella cheese
- 1/2 cups finely grated Romano or Parmesan cheese, for sliders
- Small basil leave
Directions
- Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
- Roll mixture into 24 one-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 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 Romano on bottom halves. Bake until cheese melts, about 3 minutes. Top with basil and close sandwich.
