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Montreal Meatball Sliders

  • Beef
Time1 Hour Time4 TimeAmerican
Montreal Meatball Sliders

Bold, beefy, and utterly mouth watering, these meatball sliders are given a flavour upgrade with Montreal Steak & Burger Seasoning, paired with a slow cooked Ragu Major Tom Marinara sauce. Like it hot? Serve them up with our punchy Red Dawg sauce.


Messy hands are guaranteed (but boy is it worth it….)

ingredients

For the Meatballs:

  • 500g beef mince (20% fat)
  • 1 egg
  • 50g panko breadcrumbs
  • 2 tbsp Montreal Steak & Burger Seasoning
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 tbsp grated Parmesan
  • 1 tbsp fresh parsley, chopped

For the Sauce:

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 2 tbsp Major Tom Seasoning
  • 400g tin tomatoes

For the Sliders:

  • 8-10 brioche slider buns
  • 100g mozzarella, sliced
  • Butter for toasting buns
  • Red Dawg Sauce, for dipping

Buy the items

Montreal Steak Burger Seasoning
Montreal Steak Burger Seasoning
220g £8.99
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Major Tom Ragu Seasoning
Major Tom Ragu Seasoning
200g £8.99
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Red Dawg Apache Hot Sauce
Red Dawg Apache Hot Sauce
150ml £4.95
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Directions

  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 Dawg Hot 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.

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