Meatball Sliders

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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These homemade meatball sliders are the ultimate crowd-pleasing dish, perfect for casual gatherings or a high-protein family meal. By using a blend of beef, pork, and veal, the meatballs achieve a superior depth of flavour and a tender, melt-in-the-mouth texture. Scented with fennel seeds and fresh basil, the rich tomato sauce provides a vibrant, savoury coating that pairs beautifully with the salty Pecorino Romano cheese.

Served in soft, toasted rolls, these sliders offer a sophisticated twist on classic comfort food. The sauce can be prepared a day in advance, making this an excellent choice for stress-free entertaining. For a fresh contrast, add a few peppery rocket leaves to each roll, providing a crisp crunch that balances the succulent meat and rich, silky sauce.

Ingredients for Meatball Sliders

230g beef mince
230g pork mince
230g ground veal
120ml panko (Japanese breadcrumbs)*
120ml vatten
8 tablespoons freshly grated Pecorino Romano cheese, divided
1 stort ägg
1 stor äggula
1/4 cup plus 2 tablespoons chopped fresh parsley
1 tesked salt
1/2 teskedar malen svartpeppar
60 ml vegetabilisk olja
2 matskedar olivolja
240 ml hackad lök
6 garlic cloves, chopped
1/4 cup (packed) fresh basil leaves
1 1/2 teskedar fänkålsfrön
1 800g can whole peeled tomatoes
1 14.140g can whole peeled tomatoes
Rocket leaves (optional)
18 small soft rolls, split horizontally

How to make Meatball Sliders

Mix all meats, panko, 120ml water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoons black pepper in large bowl. Form into eighteen 2-inch-meatballs.

Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.

Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Place rocket leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons . cheese. Cover with tops of rolls.

*Sold in the Asian foods section of some supermarkets and at Asian markets.

Ansvarsfriskrivning

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