Mini meatballs sliders
Ingredients
450g classic meatballs
2 tbsp olive oil
1 1/2 cups Stefano arrabbiata sauce
4 tbsp finely grated parmesan
6 slices provolone cheese, cut in half with each half folded
3 tbsp garlic butter, melted, for brushing the buns
12 small slider buns
Salt and freshly ground pepper to taste
Preparation
Cut each meatball in half, and flatten to form a round patty the size of the slider bun.
Heat the olive oil in a large non-stick frying pan over medium heat and cook the meatball patties thoroughly.
Place the meatball patties on a baking sheet lined with foil. Top each with 2 tablespoons of arrabbiata sauce, half a tablespoon of parmesan cheese, and one piece of provolone.
Broil in the oven, watching carefully, until the cheese has melted and is golden brown. Remove from the oven.
Cut each bun horizontally in half and place them cut-side up on a baking sheet lined with foil. Brush the buns with garlic butter and place under the broiler for 1-2 minutes just until golden.
Assemble each slider and serve hot.
