Mini Meatball Sliders
These tasty mini meatball sliders are perfect for lunch, dinner, or party appetizers. Succulent beef or British veal meatballs, topped with melted cheddar cheese and assembled in mini rolls with a smoky barbecue sauce, red onion rings, and sliced cornichons. Easy to make and even easier to enjoy!
— Constant Cookbook
Ingredients
- 12 large beef or British veal meatballs
- 85g cheddar , grated
- 6 mini rolls
- few tbsp smoky barbecue sauce - chipotle if you can get it
- few small rings red onion
- few mini cornichons , sliced
Instructions
- Heat oven to 200C/180C fan/gas 6. Space the meatballs in a baking tray and squash each slightly with the palm of your hand. Roast for 15 mins until cooked through, then press some cheese into the top of each. Put back in the oven for 20 secs-1 min until the cheese starts to melt.
- Meanwhile, split the rolls in half and very lightly toast. Spread each half with a little barbecue sauce, then top each with a cheesy meatball, some onion and some cornichon. Skewer with a cocktail stick or mini skewer to hold everything together.
Cook Time
16M
Prep Time
PT10M
Yield
Makes 12
Nutrition
- Calories: 171 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.9 milligram of sodium
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