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Mini Italian meatball burgers
Mini Italian meatball burgers

Mini Italian meatball burgers

Preparation 15 minutes
Cooking time 15 minutes
Servings 12 mini burgers


  • 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


  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