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meatball sliders

Meatball Sliders

Servings 12 sliders


  • 12 snack rolls
  • 25 g butter melted
  • 100 g cheddar cheese grated
  • 100 g mozzarella cheese grated

For the meatballs

  • 500 g minced beef
  • 1 slice white bread
  • 1 egg
  • mixed herbs I used dried
  • salt and pepper to season

For the tomato sauce

  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 400 g tin chopped tomatoes
  • 500 g tomato passata
  • mixed herbs I used dried
  • salt and pepper to season
  • olive oil


To make the meatballs

  1. Blitz your slice of bread in the food processor to make bread crumbs and then add them to a bowl along with all the other meatball ingredients. Using clean hands mix together and then form into 12 even sized balls. Set aside.

To make the tomato sauce

  1. Add a little oil to a large pan on a medium heat. Add the onion and garlic and cook until softened. Add the tinned tomatoes, passata, herbs and seasoning to the pan and bring to a boil then reduce the heat down to low. Add in the meatballs and leave to simmer for 30 mins until the sauce has reduced and the meatballs are cooked through.

To assemble

  1. Cut the snack rolls in half. Put the bottoms into a dish so they fit snuggly. Add a meatball to each roll and then spoon the sauce over each meatball. Sprinkle both cheeses over the meatballs and then place the roll tops on top. Brush the tops of the rolls with the melted butter and cover the whole dish in foil. When you are ready to bake them preheat the oven to 180c/160c fan oven put the sliders in covered for 10 minutes then remove the foil and return to the oven for another 10 mins. Serve straight away so the cheese is all melty and yummy.