Pull-apart meatball sliders

Make these moreish meatball sliders with tomato sauce and melted cheese for a party or buffet. They’re easy to make and the whole family will enjoy them

Prep:10 mins
Cook:35 mins

Easy

Nutrition per serving

kcal 418
fat 21g
saturates 11g
carbs 31g
sugars 0g
fibre 4g
protein 23g
salt 1.5g

Ingredients

1 tbsp olive oil
12 beef meatballs
12 small bread rolls (check the bakery section of the supermarket for a batch of rolls that are baked together, so they’re still attached to one another)
100g tomato pasta sauce
100g grated mozzarella
50g butter, melted
1 tsp dried oregano
20g grated parmesan

Method

Heat the oil in a large pan, and fry the meatballs for about 8-10 mins, or until browned and cooked through. Set aside. Heat the oven to 180C/160C fan/gas 4.
Carefully split the whole batch of rolls through the middle, ensuring they remain attached at their sides. Lay the bottoms of the rolls in a roasting tin lined with a sheet of scrunched-up baking parchment or foil. Spread the tomato sauce over, then place one meatball on every roll. Sprinkle over the mozzarella, then cover with the tops of the rolls, pressing down gently.
Brush with the melted butter, then sprinkle over the oregano and parmesan. Cover with foil and bake for 20 mins, uncovering for the final 5 mins so the tops become golden.

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