Stuffed Sliders Your Way
['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 youre 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', '"lettuce', 'sliced tomatoes', 'coleslaw', 'pickles', 'sliced raw onion and/or sautéed golden brown onions (see Cooks Notes)', 'ketchup', 'barbecue sauce', 'and garlic yogurt sauce (see Cooks Notes)"']
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.
Preheat broiler. Put half of sliders on an oiled rack of a broiler pan and broil, turning over once, until just cooked through (no longer pink), 4 to 8 minutes total. Repeat with remaining sliders.
For easy entertaining, go with a gas grill. Preheat all burners on high, covered, 10 minutes, then adjust heat to medium-high. Grill sliders, in batches if necessary, turning once, until just cooked through, 4 to 8 minutes total.
Make sliders with toppings and rolls.
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