Sliders with Tre Stelle® Shaved Parmesan
Dress up your sliders with a sliver of Parm - a vegetable peeler is the key for making perfect shavings.Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
Makes 24 sliders
1 lb | 454 g ground pork, veal and beef mixture 1 egg, lightly beaten 1/2 cup | 125 mL panko (Japanese-style bread crumbs) 1/2 cup | 125 mL Tre Stelle® Parmigiano Reggiano Cheese, grated 1 clove garlic, minced 2 tbsp | 30 mL chopped flat-leaf parsley 1/2 tsp | 2 mL dried mint or Italian seasoning 1/2 tsp | 2 mL salt 1/2 tsp | 2 mL ground black pepper 1/4 cup | 60 mL vegetable oil 1 jar | 650 mL marinara-style pasta sauce 1 package | 165 g Tre Stelle® Provolone Cheese Slices 24 slider buns, split and toasted 24 fresh basil leaves about the size of rolls for garnish (optional)
In a large bowl, combine the ground meat, egg, panko, Parmigiano Reggiano Cheese, garlic, parsley, mint or Italian seasoning, salt and pepper. Stir with a wooden spoon. Form into 24 - 1 1/2" inch balls and set aside or refrigerate until ready to use. In a large skillet, add 3 tbsp oil over medium heat. Add the meatballs and cook until brown on all sides; adding extra oil if needed. Set aside on paper towels to drain. In a medium saucepan, bring marinara sauce to a gentle simmer. Add meatballs and cook for approximately 45 minutes. Preheat oven to broil. Break slices of Provolone Cheese and place on the bottom of each mini roll, carefully place under broiler and broil until cheese begins to melt. Remove from oven and top with a meatball and a drizzle of sauce and the top of the mini roll. Garnish each with a basil leaf if desired.