Lunch: Stuffed Sliders Your Way

Recipe by Gina Marie Miraglia Eriquez Treat this recipe as a basic template from which to have a blast mixing and matching different meats with different cheeses. The Parmesan is a must and not an option to switch out; it's the magic ingredient that will

Ingredients

3 pounds ground beef, turkey, lamb, or pork
2 large eggs, lightly beaten
2/3 cup grated Parmesan cheese
1/2 cup chopped fresh parsley (or other fresh herbs; see Cooks' Notes)
2 small garlic cloves, crushed with a garlic press
6 ounces Cheddar, feta, Saga blue cheese, Gouda, Pepper Jack, or whatever cheese you're partial to, chilled and cut into 1/2-inch cubes
30 (2-inch; a.k.a. party size) soft rolls, such as potato and brioche, or mini pitas

Instructions

Gently combine meat, eggs, cheese, parsley, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not overmix).
Form scant 1/4 cupfuls of meat mixture into about 30 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.

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