Soft and fluffy TangZhong dinner rolls. Creamy mayo-tomato sauce. Homemade, juicy beef-pork meatball patties. Lots and lots of cheese. And a wicked garlic butter. All these come together to create delicious and cheesy meatball sliders – all you need is a pint of beer to wash the goodness down!
I was inspired to make these meatball sliders after seeing a video on them on social media. You know, the kind that shows you 6 ways to cook eggs, 5 ways to cook chicken breast etc. And also because we don’t eat dinner rolls at home and I needed to find a way to use up these dinner rolls.
These meatball sliders are not difficult to assemble at all and the ingredients can be easily swapped with whatever you like. I made this for just X and I, and 2 of these sliders filled us up easily. (I actually ate only 1 1/2 and gave the other half to X.)
Check out how I assembled these sliders!
- 150 grams meatballs, thawed (about 8 pieces)
- 2 tablespoons oil
- 4 dinner rolls
- 50 grams cheddar cheese, shredded
- 50 grams mozzarella cheese, shredded
- 10 grams freshly grated Parmesan cheese, divided
- 2 tablespoons mayonnaise
- 1 tablespoon tomato paste / ketchup
- ½ tablespoon mustard
- 1 tablespoon salted butter, melted
- 2 tablespoons freshly minced flat-leaf parsley
- 2 cloves garlic, peeled and minced
- Preheat oven to 200C / 400F (non fan-assisted). Line a baking dish that can fit the dinner rolls snugly with parchment paper, allowing the sides to extend out so that it's easier to lift out the sliders later on.
- Mash the meatballs together and divide into 4 portions. Roll each portion into a ball and flatten into a patty.
- Heat oil over medium heat in a frying pan. Add in the meatball patties and cook for 2 to 3 minutes on each side until the meatball patties are cooked. Remove with a slotted spoon and set aside.
- Split the dinner rolls in half lengthwise, then place the bottom half in the baking dish. Spread the Mayo Sauce on top, then arrange the meatball patties on top. Sprinkle, cheddar, mozzarella and half of the Parmesan cheese on top. Place the top half of the dinner rolls on top, pressing down slightly.
- Brush the top of the dinner rolls with Garlicky Sauce and sprinkle with the rest of the Parmesan cheese.
- Bake in the middle rack for 15 to 20 minutes until cheese has melted and the top is golden-brown.
- With the help of the parchment paper, lift out the sliders and serve immediately with an ice cold beer.
- Stir mayonnaise, tomato paste (or ketchup) and mustard in a small bowl.
- Stir melted butter, parsley and garlic together.