Vegetarian Meatball Sandwiches

Ingredients:

• 1 cup toasted almonds or walnuts
• 2 cloves of garlic
• 1 cup panko or matzo bread crumbs
• 1 cup grated Parmesan cheese + extra for serving
• 2 tbsp. l. dried parsley
• 2 large eggs
• 3.5 cups (800 g) tomato marinara sauce
• Odorless vegetable oil for frying
• 340 g fresh mozzarella, sliced ​​0.5 cm thick.
• 1 bunch of fresh basil leaves
• 6 mini buns (sliders), toasted
• Finely chopped fresh parsley or basil for serving

Preparation:

1. In a food processor, combine the nuts and garlic and process into coarse crumbs. Add breadcrumbs, Parmesan, parsley, salt, and a few grinds of pepper and whisk until evenly distributed. Add the eggs and whisk until the mixture forms a ball. Roll into tight balls, scooping out 1.5 tablespoons of dough at a time. Place the balls on a plate or sheet of parchment paper.
2. In a large saucepan, heat the tomato sauce over medium heat.
3. Heat 1/4 inch of oil in a skillet over medium-high heat and fry the balls in batches, turning occasionally, until golden brown on all sides, 7–10 minutes. Alternatively, you can deep-fry them. Add the balls to the tomato sauce.
4. Place 1 slice of mozzarella, 2 balls, and 1 basil leaf on the bottom half of each bun. Top with the bun tops and serve with the remaining marinara sauce and chopped parsley or basil.