| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 sliders |
Ingredients
- 1 cup toasted almonds or walnuts
- 2 cloves garlic
- 1 cup panko breadcrumbs or matzo meal
- 1 cup shredded Parmesan, plus more for serving
- 2 tablespoons dried parsley
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 3 1/2 cups (28 ounces) tomato sauce of your choice
- Flavorless oil, like canola or vegetable, for frying
- 12 ounces fresh mozzarella, sliced 1/4 inch thick
- 1 bunch fresh basil leaves
- 6 slider rolls, toasted
- Chopped fresh parsley or basil, for serving
Instructions
- In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the breadcrumbs, Parmesan, parsley, 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 1 1/2 tablespoon-sized 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.
- Warm the tomato sauce in a large pot over medium heat.
- Heat 1/4 inch of oil in a skillet over medium-high heat and 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 the balls to the tomato sauce.
- Put 1 slice of mozzarella, 2 balls and 1 basil leaf on the bottom of each roll. Top with the top of the slider bun and serve with additional marinara sauce and chopped parsley or basil on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1113 |
| Total Fat | 86 g |
| Saturated Fat | 17 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 37 g |
| Cholesterol | 124 mg |
| Sodium | 1790 mg |
Reviews
I didn’t care for this recipe but that’s just a matter of taste. My suggestion to FN though is that you replace the ingredient “”tomato sauce” as it’s listed in the ingredients and steps with the word marinara (if that’s really what the cans are supposed to be) as stated in the very last Step instruction.
Surprisingly passable for real meatballs. Followed other reviewers suggestion and added half a small onion to add moisture but still found them a tad dry. Next time will add the whole onion. Will also add some fresh parsley and maybe a touch of oregano. Great basic recipe and will make again and again.
These meatballs are fabulous. I’ve made them numerous times in the last year and people are always surprised they are meatless. I do have one questions though. I would like to try making them without the panko. Do you have a suggestion for a substitute for the bread crumbs? Thank you.
Delicious. And I had all the ingredients on hand which makes this the perfect rainy day meal.
Delicious. Amazing. I am astounded at how much the taste and texture is like meat! My daughter, who now follows a meatless diet, raved at how much these tastes like the meatballs her Italian grandfather makes, and that she misses! Bravo!
Nice
How can you call them “meatballs” when they are meatless?? I had to read the recipe two times thinking I overlooked the meat.
So I made these tonight but subbed the walnuts for pecans. My “meat only” husband has deemed the best meatball he has ever had. And has now informed me that he will refuse any other meatball. Lol
These were amazing! My husband didn’t even know they were meatless. Can I make them and freeze them?
Really good non meatballs. I appreciate them just as they are but would not be opposed to adding some fresh herbs or just a bit of grated onion as another reviewer suggested. My family are going to love these tonight for dinner. Thanks for this easy and tasty recipe.