Mozzarella-Stuffed Meatball Sliders

Instructions

1
Cook Within: Cheese inside cooked sliders is very hot! We like to slice ours in half to speed up cooling. Fresh mozzarella is often named by the size into which curds are formed. These sliders use _ciliegene_, or cherry-sized mozzarella balls.
2
Cook Broccoli and Prepare Green On-: Add broccoli to boiling water and cook 5 minutes, or until broccoli is bright green and very tender. Drain thoroughly in colander and return to pot. Trim and thinly slice green onion on an angle. While broccoli cooks, form meatballs.
3
Roast the Meatballs and Broccoli Tots: Roast meatballs and broccoli tots 23-28 minutes, or until meatballs reach a minimum internal tempera- ture of 160 degrees and broccoli tots are firm and browned on bottoms and edges. Cheese may leak out of meatballs while cooking–this is okay.
4
Combine ground beef, ⅓ the panko, ⅓ the Par-: mesan cheese, ⅓ the liquid egg, ½ tsp. salt, and a combine and divide into six equal-sized balls. Press your thumb into center of each meatball and place a mozzarella ball into the well. Close meat around mozzarella, re-form into a ball, and place on one side stays inside meatball.
5
Toast the Buns and Heat the Sauce: bake 2-3 minutes, or until toasted. Toast buns during last 5 minutes of roasting meatballs and tots so everything is ready at same time. Add pizza sauce to pot used for broccoli and place over medium heat. Bring sauce to a gentle boil, about 2-3 minutes, and remove from burner.
6
Make the Broccoli Tots: Using a potato masher or fork, mash broccoli until mostly smooth. Continue to mash while adding the remaining liquid eggs 1 Tbsp. at a time. This prevents eggs from scrambling on hot broccoli. Add remaining Parmesan cheese (reserve a pinch for garnish) and remaining panko and stir to combine. Season with ¼ tsp. salt and a pinch of pepper. Using a tablespoon
7
Plate the Dish: Place one meatball on each slider bun, top with a spoonful of sauce, and garnish with green onion and remaining Parmesan. Serve alongside broccoli tots. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts eggs are used twice. A third of both is used to make meatballs, and remaining of both is mashed with broccoli. is used twice. A third is used to make meatballs, remaining is mashed with broccoli, and a pinch is reserved for garnish. the recipe before you start–we promise it will be time • Bring a medium pot of 4 cups lightly salted water to a boil • Place a colander in the sink • Separation is natural when shipping liquid eggs. Shake well before using.

Ingredients

Instructions