Veal Meatball Cheesy Sliders by Barry Horne

By Tom Gibson

serves 6-8

Ingredients:

8 Veal Meatballs (halved)

2 balls of mozzarella

Jar of good quality pasta sauce (or use homemade)

100g butter

15g garlic

5g parsley

slider buns (or use recipe below to make your own)

Method:

Make the garlic butter by softening the butter and mincing the garlic as fine as possible. Add the garlic to the butter along with the chopped parsley and season.

Place a large pan on a medium high heat and colour the meatballs all over. Leave to one side.

Prepare the buns by cutting in half and filling with the coloured meatballs, add a small spoon of the tomato sauce on top, then a small piece of mozzarella, top with the bun. Repeat this until all buns are filled, when covered, spread the garlic butter all over the top of the buns and place into a preheated 160 degree oven and bake for 10-15min until the meatballs are fully cooked.

If you want to make your own bread rolls

Bread Dough:

To make your own bread dough for the sliders you will need:

500g Strong Flour

5g salt

7g dried yeast (or 14g fresh)

300ml warm water

Add all ingredients to a large mixing bowl and bring together to form a dough. Knead the dough for 8-10 mins to activate the yeast and to stretch the gluten, this will make for a better bread dough.
Place back into the bowl and leave to prove for 45 mins to 1 hour or until doubled in size.

Roll out balls around 60g each and place in a baking tray and leave to prove again until doubled in size.
Bake @180 degree C for 12-15 mins until nicely coloured and cooked through. (you can check this by tapping the bottom of the bread roll and if it sounds hollow, its cooked).