Primizie Open-Faced Meatball Parmesan Sliders

Prep Time: 35 mins

Total Time: 1 hour 40 mins

Yield: 28 sliders

2 slices sandwich bread

1/2 cup whole milk

20 oz ground beef

1 cup finely grated Parmesan cheese

3 tbsp coarsely chopped fresh parsley

1 clove garlic

1 large egg

Coarse salt

Marinara sauce

2 bags of Primizie Crispbreads - Your favorite flavor

1 1/4 cup coarsely grated mozzarella cheese

1/2 cup finely grated Parmesan cheese

Small basil leaves

1. Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with ground beef, 1/2 cup Parmesan, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.

2. Roll mixture into 28 balls (about the size of a large marble).

3. Heat marinara sauce in 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.

4. Assemble the sliders: Preheat oven to 400 degrees. Working in batches, arrange 28 Primizie Crispbreads on a baking sheet. Place 1 meatball, a spoonful of sauce, and sprinkle mozzarella and Parmesan on Primizie Crispbreads. Bake until cheese melts, about 3 minutes. Top with small basil leaves.

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