Serena Wolf's Herb Meatball Sliders with Calabrian Chili Marinara Reci – Rao's Specialty Foods
Add the beef, Parmesan cheese, basil, parsley, oregano, salt, pepper, garlic and egg to the bowl with the soaked bread crumbs.
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Cooking tools:
- Pastry brush
- Grater
- Mixing bowl
- Baking sheet
- Oven
- Aluminum foil
- Airtight container
- Refrigerator
- Saucepan
- Stove
- Chef's knife
- Cutting board
Ingredients
- ¼ cup panko bread crumbs
- ¼ cup milk (I recommend 2%, but use what you have on hand. Water is also fine.)
- 1 pound 85% lean ground beef
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- 1/3 cup fresh basil leaves, finely chopped
- 1/3 cup fresh flat-leaf parsley leaves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 12 ciliegine (cherry size) fresh mozzarella balls (or twelve ¾-inch cubes of fresh mozzarella)
- 1 jar Rao’s Homemade Limited Edition Reserve Calabrian Chili Marinara
- 12 slider buns (I like potato rolls, but Hawaiian rolls or brioche would be delicious as well.)
- 2 tablespoons extra-virgin olive oil (or melted butter)
- Pinch of kosher salt
- Freshly ground black pepper to taste
- Freshly grated Parmesan cheese to taste (optional)
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