Free in-store delivery with purchases of $75+ in an estimated 7 to 10 business days.

    The union representing our store employees recently obtained a mandate for up to 15 days’ worth of strike hours.  Learn more 

The Charter of the French language and its regulations govern the consultation of English language content.

Mini Italian meatball burgers
Mini Italian meatball burgers

Mini Italian meatball burgers

Preparation 15 min
Cooking time 15 min
Servings 12 mini burgers

Ingredients

  • 500 g (1 lb) lean ground veal
  • 2 eggs
  • 250 ml (1 cup) grated Parmigiano Reggiano
  • 160 ml (2/3 cup) bread crumbs
  • 25 ml (1 tbsp + 2 tsp) fresh parsley, chopped
  • 25 ml (1 tbsp + 2 tsp) fresh sage, chopped
  • 25 ml (1 tbsp + 2 tsp) fresh mint, chopped
  • Salt and freshly ground black pepper
  • 500 ml (2 cups) marinara sauce
  • 45 ml (3 tbsp) olive oil
  • 12 mini burger buns
  • 12 mozzarella cheese slices
  • 12 large basil leaves

Preparation

  1. In a large bowl, mix together the veal, eggs, Parmigiano Reggiano, bread crumbs and herbs. Combine well.
  2. Make 12 meatballs and set aside.
  3. Preheat the oven to broil.
  4. In a saucepan, heat the marinara sauce over medium heat.
  5. In a skillet, heat the oil over medium-high heat.
  6. Brown the meatballs on all side for 3 to 4 minutes.
  7. Add the meatballs to the marinara sauce and continue cooking, covered, for about 10 minutes.
  8. Place the bottom of the buns on a cooking sheet.
  9. Fold each mozzarella slice in half and then in half again, making 4 layers, and top each bun with one folded slice.
  10. Place under the broiler, leaving the oven door partly open, for about 2 minutes, until the cheese melts.
  11. Place a meatball on each bun and top with a leaf of basil.
  12. Close the mini burgers and skewer each with a toothpick.
  13. Serve immediately as an aperitif.
Availability in stores