Recipe courtesy of Molly Yeh

Meatless Meatball Sliders

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 meatless meatball sliders
I’m not typically a ‘meatless meat’ person, but this blend sold me on the concept. It uses simple ingredients I always have on hand. It also has a good dose of protein, just like meat!



  1. Combine the nuts and garlic in a food processor and pulse to a coarse crumb. Add the panko, Parmesan, parsley, a big pinch of 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 the mixture into 1 1/2 tablespoon–size 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.
  2. Warm the tomato sauce in a large pot over medium heat.
  3. Heat 1/4 inch of oil in a skillet over medium-high heat. 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 to the tomato sauce.
  4. Put 1 slice of mozzarella, 2 balls and 1 or 2 basil leaves on each roll. Serve with additional sauce and chopped parsley or basil on the side.