Meatball Sliders by Steven Dolby

MEATBALLS 

(Serves 10-15 sliders)
350g Ground beef
Good handful fresh Italian parsley
1/2 Medium onion (roughly diced)
1 Garlic clove (roughly diced)
1 Egg
1 Tsp salt
1/2 Tsp ground black pepper
2 slices of bread (cut into chunks)
A little milk, to soak
1 Tbsp olive oil

For Meatballs:

1. Soak bread pieces in milk for 2 minutes. Set aside.
2. Preheat oven to 350 degree F.

MAKING
3. In a bowl, combine ground beef, parsley, onion, garlic, egg, salt, black pepper, and soaked bread. Mix well.
4. Roll mixture into small meatballs and brown in a pan with olive oil.
5. Transfer it to a baking sheet and pop in oven. Bake for 13-15 minutes.














BARBECUE SAUCE

1/2 Small red onion (finely diced)
1 Garlic clove (finely sliced)
1 Tbsp olive oil
2 Tsp smoked paprika
1 Tsp allspice
1/3 Cup cider vinegar
1 Tbsp brown sugar
1 Tsp molasses
2 Tsp worcestershire sauce
1 Tbsp ketchup
Hot sauce (to taste)
1/4 cup water


For Barbecue Sliders:
MAKING
1. Place a pan on flame, pour oil, add onion and let sweat for 5 minutes.
2. Add garlic and cook for another 2 minutes.
3. Stir in smoked paprika, and allspice. Cook for 3-4 minutes.
4. Pour cider vinegar, reduce by half and then add brown sugar, molasses, Worcestershire sauce, ketchup, and hot sauce. Mix well.
5. Pour water, stir and simmer for 10-15 minutes.
For caramelized Onion:
6. In a pan, pour olive oil, add onion, sprinkle sugar and cook until caramelized.

FINALIZING
7. Add meatballs to the sauce, top it with cheese, cover and cook until cheese melts.

SERVING
8. On buns, place some caramelized onion, top it with meatball and sauce. Serve and enjoy!














TIKKA MASALA SAUCE

1/2 Small yellow onion (finely diced)
1 Garlic clove (finely diced)
1/2 Fresh green chili
2 Tsp vegetable oil
1 Tsp mustard seeds
1 inch piece fresh ginger (grated)
2 Tsp garam masala
1 Tsp turmeric
2 Tsp tomato paste
1/2 Cup water
2 Tsp plain yogurt
Fresh Cilantro (small handful)
1/2 Tsp sugar
Salt & ground black pepper (to taste)

For Tikka Masala Slider:
MAKING
1. In a pan, pour vegetable oil and add mustard seeds. Cook for 2 minutes.
2. Add onion, chili, garlic, and grated ginger. Stir and cook for 5 minutes.
3. Stir in garam masala, and turmeric. Cook for 3-4 minutes and then add tomato paste and cook for another minute.
4. Pour water, give it a good stir and cook in a light simmer for 15-20 minutes.
5. Add yogurt, cilantro, salt, pepper, and sugar.

FINALIZING
6. Put meatballs in sauce and stir well.

SERVING
7. Place meatball on bun, garnish with grapefruit mint or mint, onion and cucumber. Serve and enjoy!

TOMATO SAUCE

1/2 Small yellow onion (sliced)
1 Large garlic clove (thinly sliced)
2 Tbsp olive oil
3/4 Canned tomatoes (good quality)
Sugar (good pinch)
Salt & ground black pepper (to taste)
Fresh basil (good handful)
OTHER INGREDIENTS
1 Medium eggplant
1/2 Cup plain flour
2 Eggs
1/2 bread crumbs

For Eggplant Parmesan Sliders:
1. Preheat oven to 350 degree F.

MAKING
For tomato sauce:
2. In a pan, pour oil and cook garlic until golden brown.
3. Add onion, sweat for 5 minutes and then stir in canned tomatoes. Let it simmer for 15-20 minutes.
4. Season with sugar, salt, and ground black pepper and then add basil. Stir well.
For Sliders:
5. Peel and cut eggplant into rounds.
6. Dredge them in flour, wash with egg and then roll in breadcrumb.
7. Place on a baking sheet, drizzle olive oil on top and pop in oven. Bake for about 10 minutes on each side.

FINALIZING
8. Put meatballs in sauce and stir to coat well.

SERVING
9. Place basil leaf on bun, top it with eggplant slice followed by meatball, mozzarella slice, tomato sauce, and grated Parmesan. Serve and enjoy!

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© STEVEN DOLBY