All-Star Sliders
Food Network Magazine|September 2022
Food Network chefs make mini versions of some favorite sandwiches.
All-Star Sliders

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.

Jet Tila's

This story is from the September 2022 edition of Food Network Magazine.

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This story is from the September 2022 edition of Food Network Magazine.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

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