Montreal Meatball Sliders

1. In a large bowl, mix the beef mince, egg, breadcrumbs, A&O Montreal Steak & Burger Seasoning, Worcestershire sauce, garlic, Parmesan, and parsley. Combine thoroughly and roll into golf-ball-sized meatballs.
2. Heat a large pan over medium heat with a splash of oil. Sear the meatballs until browned on all sides (about 5 mins). Remove and set aside.
3. In the same pan, sauté the onions until soft, add the garlic and stir fry for another 2 minutes, then add the Major Tom seasoning. Stir fry until combined, then tip in the chopped tomatoes, simmering for 10-15 minutes until slightly reduced. Return the meatballs to the pan. Cover and cook for 15-20 minutes until the meatballs are cooked through and coated in all of that glorious sauce. 
4. Butter the brioche buns and toast them in a dry pan until golden.
5. Place a meatball on the bottom half of each bun, top with a slice of mozzarella, and let it melt (put them back in the pan on a low heat for the extra melt!). Spoon over extra marinara sauce, then put the tops on the buns.

Serve with A&O Red House Sauce on the side for the ultimate dipping experience.

You can also:

• Ramp up the cheese factor by topping the buns with an extra slice of mozzarella and grilling before serving.
• Swap beef for pork mince if that’s where your taste buds are taking you…
• Add a bit of crunch with crispy fried onions over the top of the meatballs.