This simple slider recipe is sure to go down a treat be it with the fam or that summer garden soiree!

  • Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 30 minutes
    • American

    Pull-Apart Meatball Sliders

    Recipe Information

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    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.