All-Star Sliders

Food Network chefs make mini versions of some favorite sandwiches.

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Molly Yeh's

MEATLESS MEATBALL SLIDERS

ACTIVE: 30 min l TOTAL: 30 min l MAKES: 6

1 cup almonds or walnuts, toasted

2 cloves garlic

1 cup panko or matzo meal

1 cup shredded parmesan cheese, plus more for topping

2 tablespoons dried parsley Kosher salt and freshly ground pepper

2 large eggs

3½ cups (28 ounces) tomato sauce Canola or vegetable oil, for frying

12 ounces fresh mozzarella cheese, sliced

¼ inch thick Fresh basil leaves, for topping

6 slider rolls, toasted Chopped fresh parsley or basil, for topping

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 1½ 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 ¼ 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.