This simple slider recipe is sure to go down a treat be it with the fam or that summer garden soiree!
6 Village Bakery white rolls
24 Meatballs
1 x 500g Cucina sauce for meatballs
1 Small red onion
200g Mozzarella
4Tsp Sunflower oil
Preheat the oven to 200°C /180°C Fan/Gas mark 6.
Take a large oven tray (30cm x 20cm) and slice each pack of rolls horizontally being careful not to let them break apart when doing so, place the bases on the baking tray.
Finely slice the red onion and add it to a hot pan with a little oil, cook until the onions are starting to caramelise, set the onions aside and add the meatballs to the hot pan squashing each one down a little with the back of a spoon and cook for 3-4 minutes on each side. Fry them in batches of 12 meatballs at a time.
Heat the sauce in a heavy based pan and pour half over the bun bases, top with the meatballs and pour over the remaining sauce. Sprinkle over the red onion slices, the grated cheese and then finally top with the bun lids.
Wrap the tray with a large piece of foil sealing the buns in nicely so they don’t dry out too much and bake for around 15-20 minutes until the cheese is oozing.
