We've got Big Zuu, the BAFTA-winning chef, here showing you how to make his classic meatball sliders. It's the sandwich of your dreams, Mob.
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Serves
6
Butter
Garlic
Onion
Tomato Purée
Plum Tomato
Garlic Powder
Mixed Italian Herb
Parsley
Red Chilli
Beef Mince
Bread Roll Subs
Mozzarella
Parmesan
Serves
6
Butter
Garlic
Onion
Tomato Purée
Plum Tomato
Garlic Powder
Mixed Italian Herb
Parsley
Red Chilli
Beef Mince
Bread Roll Subs
Mozzarella
Parmesan
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat a small knob of butter and oil in a frying pan, slice half of your garlic and onions, and start to sweat.
Step 2.
Add the tomato purée and cook for 5 minutes.
Step 3.
Add a tin of plum tomatoes and crush it by hand straight into the pan. Mix that in then add in your salt, pepper, garlic powder and Italian seasoning mix. Pop a lid on, let that cook down and reduce for 30 mins
Step 4.
Slice the rest of your onion, garlic, parsley, salt and chilli and add that into a bowl followed by your beef mince. Get your hands in there and mix that all together.
Step 5.
Form the mixture into 6 even-sized meatballs, and place them onto a tray with baking paper and into the oven at 180°C for 25 mins or until cooked through.
Step 6.
Cut a circle into all your bread rolls, the same size as your meatballs, and push it down.
Step 7.
Make a garlic butter by mixing together the rest of your butter with parsley and garlic. Spread it in and around the bread rolls then get those in the oven for 5 mins. Remove from the oven when crispy.
Step 8.
Take the meatballs out and add them to the tomato sauce, get them coated then transfer each meatball into a bread roll and put a spoonful of sauce onto each one. Sprinkle with mozzarella and parmesan.
Step 9.
Bake until the cheese is golden and melted, then top with fresh parsley. Get stuck in and enjoy!
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