Meatball Sliders
Prep time
Cook time
Total time
  • 4 slices bread, cut into 1-centimeter cubes
  • ½ pound ground veal
  • ½ pound ground beef
  • ½ pound ground pork
  • ½ cup beef stock
  • ⅓ cup freshly grated Parmigiano-Reggiano
  • 1 egg
  • 1 egg yolk
  • ¼ cup parsley, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • ¼ cup vegetable oil
  • 1 tablespoon olive oil
  • 2-3 large shallots, minced
  • 6 cloves garlic, finely minced
  • ¼ cup fresh basil leaves, thinly sliced
  • 1½ teaspoons fennel seeds
  • 32 ounces whole peeled tomatoes
  • 15-20 brioche slider buns or any other small bun
  • provolone or mozzarella cheese, for topping
  1. Preheat your oven to 400 degrees F. Cut your bread into 1-centimeter sized cubes and place on a dry baking sheet. Bake for 5 minutes or so, until golden and toasted. Set aside to cool.
  2. Combine your veal, beef, pork, stock, cheese, egg, egg yolk, parsley, salt, pepper, and red pepper flakes. Using clean hands, mix it all together well. Add in the toasted bread and mix to combine. Roll into 15-20 large meatballs and set aside.
  3. Heat the vegetable oil in a large skillet or pot (something that will be able to hold the sauce and the meatballs together) over medium-high heat and add in some of the meatballs (you will need to work in batches). Cook for 3-5 minutes on all sides until nicely browned. Transfer the cooked meatballs to another surface; you don't need to worry about keeping them warm because you will be adding them back to the pan soon enough. When you are finished cooking the meatballs, drain off all but a tablespoon or two of the fat and reduce the heat to medium.
  4. Add in a splash or two of olive oil (if you think the pan needs it), then add in the shallots and saute for 5 minutes, until softened. Add in the garlic, basil, and fennel, and cook for another minute or two, until the garlic is fragrant. Add in the tomatoes, along with their juices, and stir to combine. Bring everything to a boil, then reduce the heat, cover, and cook for 30 minutes, stirring every so often to prevent burning.
  5. When the sauce is ready, puree it in batches with a food processor or an immersion blender. Return the sauce to the pan and add in the browned meatballs - if you need to squeeze them in, don't worry about it. I had some sitting on top of others because my pan was just a bit too small and it was fine. Cover again and simmer until the meatballs are completely cooked, about another 30 minutes.
  6. When the meatballs are ready, toast your buns and serve the meatballs on them with some nice provolone or mozzarella cheese.
Recipe by The Crepes of Wrath at