Marinara Meat Ball Sliders

The trick to sliders in my opinion is presenting the patty as a traditional meat ball rather than a flattened burger patty. The more spherical shape allows the center to stay more rare, so when you put the top bun on and give it that initial “squish”, the juices just come flowing out. You can have a lot of fun with toppings and sauces, but I find the best rule of thumb is to keep it simple. this is marinara sauce (from scratch), shaved grana padano and a few baby basil leaves.
Squish and enjoy as the sauce runs down your hands… you might want to have quite a few napkins on hand.