Name: Meatball Sliders with a Twist
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 sliders
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 tablespoons dried parsley; Kosher salt and freshly ground black pepper; 2 large eggs; 3 1/2 cups (28 ounces) tomato sauce of your choice; Flavorless oil, like canola or vegetable, for frying; 12 ounces fresh mozzarella, sliced 1/4 inch thick; 1 bunch fresh basil leaves; 6 slider rolls, toasted; Chopped fresh parsley or basil, for serving

Directions

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Meatless "Meatball" Sliders with a Twist

19m Easy 100%

CLASS

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.
Warm the tomato sauce in a large pot over medium heat.
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.
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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Meatball Sliders with a Twist

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