Delicious and easy Mama’s Meatball Slider is a crusty roll that fits in one hand, with a saucy, juicy meatball and creamy melted mozzarella. Yes, Please!
While sitting at a local Deli Sandwich Shop the other day I noticed a man eating a Meatball Sub Sandwich. The sandwich roll was huge and long, and it was filled with oversized meatballs and tons of sauce. I didn’t mean to stare, but he kept dropping meatballs into his lap. It didn’t just happen once, it occurred 3 times! Plus, I noticed he could hardly hold the entire sandwich in his hands. It was very awkward. Then, he would pick up the meatball that he dropped and put it back in his roll; shortly followed by the sauce dripping down. I honestly thought I was on a hidden camera show.
It was at that moment that I realized that there had to be a better way to enjoy this marvelous combination. That’s when I decided to make a manageable Meatball Slider; one small bread pocket that you can hold in one hand, and eat in just a few bites.
My friend Sharon told me about these small Marketside Garlic Knot rolls that you can buy at Walmart. She said they come in different flavors, are inexpensively priced and you bake them right in the foil bag they come in. They were soft, yet chewy and absolutely delicious. I knew they would be perfect for Mama’s Meatball Slider.
As for the meatballs, I have always wanted to try Rocco DiSpirito’s Mama’s recipe. I heard they were fantastic, and I do “love me” a flavorful meatball. I don’t know about you, but for me they need to be very moist and juicy, otherwise they taste disgusting. Harsh, I know. Mama’s recipe calls for your favorite marinara sauce, but I just decided to doctor a jar on the shelf, because I really wanted to try out the Mama’s Meatball Slider NOW! Oops, sorry for shouting, I shouldn’t let myself get this hungry. So, I gave her meatballs a try and they were amazing.
Anyway, what I love about Mama’s Meatball Slider is that they are the ultimate comfort food, they fit in one hand, and you get the perfect proportion of meat, sauce, cheese and bread. Now, if only I could find that guy in the Deli I would have given him my leftovers…and a napkin.
- ⅓ cup chicken stock
- ¼ cup diced yellow onion
- 2 cloves garlic, minced
- ¼ cup fresh flat-leaf Italian parsley, chopped fine
- ½ lb ground beef
- ½ lb ground pork
- ½ lb ground veal
- ⅓ cup Italian seasoned breadcrumbs
- 2 eggs
- ¼ cup parmigiano-reggiano cheese, grated
- ¾ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup extra virgin olive oil
- 3 -6 cups of your favorite marinara sauce
- 12 rolls, heated (I used Marketside Savory Garlic Knots)
- 4 oz. mozzarella cheese, thinly sliced
- Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, breadcrumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, salt, garlic and onion powder.
- Combine with your hands until mixture is uniform, do not over mix.
- Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
- Pour about ½ inch of extra virgin olive oil in straight sided, 10-inch-wide sauté pan and heat over medium-high flame.
- Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
- This should take about 10-15 minutes.
- While meatballs are browning, heat the marinara sauce in a large pot.
- Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
- Preheat broiler and place the rack in the middle of the oven. Take your heated rolls and cut them in half horizontally, but do not cut all the way through. Place them on a cookie sheet.
- Place one meatball and a mozzarella slice with some sauce on each roll.
- Broil for about 3 minutes until the cheese is melted on top and just beginning to brown. Watch carefully since each oven is different. Enjoy!
For another fantastic sandwich, please try our Tri-Tip Sliders!