Cheesy Meatball Sliders with Caramelised Onions

Name: Cheesy Meatball Sliders with Caramelised Onions
Prep time: 1 h
Yield: 24 sliders
Ingredients: 24 Parker House rolls (or store-bought slider rolls); ½ kilogram minced beef; ½ kilogram minced pork; 20 grams minced garlic; 80 grams minced white onion; 10 grams dried oregano; 10 grams red chilli flakes; 4 grams freshly ground black pepper; 15 grams kosher salt; 20 grams grated Parmesan; 3 eggs; extra-virgin olive or vegetable oil, for handling the meatballs; 2 yellow onions; 26 grams extra-virgin olive oil; 3 grams fine sea salt; 70 grams garlic cloves (about 20 cloves); 5 grams kosher salt; 30 grams lemon juice; 300 grams grapeseed oil; 30 grams ice water; Ice cubes, as needed for emulsification; 12 slices provolone

Sliders filled with provolone-covered meatballs, caramelised onions and garlic sauce make for a hearty party appetiser.

Prep Time: 1 hour active, 30 minutes passive

Servings: 24 sliders

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Method

1

If you plan to use our Parker House rolls, follow the process outlined in our recipe (above).
2

For the meatballs

In a large mixing bowl, combine all ingredients except the oil, mixing by hand until evenly distributed.

Tip: Cook a small piece of the meatball mixture in a sauté pan and test for seasoning. Need more of something? Now’s the moment to adjust.
3

Chill for a minimum of 30 minutes and up to overnight. When you’re ready to cook, take the mixture out of the fridge and divide into 24 pieces (roughly 40 grams each). Lightly oil your hands to prevent the meat from sticking and roll into balls.
4

For the caramelised onions

Preheat your oven to 425°F (220°C). Slice the onions into ½- inch rounds and lay them on a baking sheet. Drizzle with olive oil and salt. Roast until caramelised, about 25 minutes. Stir the onions halfway through to ensure an even cook.
5

Roughly chop the caramelised onions and set aside.
6

For the garlic sauce

In a food processor or blender, add the garlic and salt, then puree until finely chopped. With the processor running, add lemon juice and blend until smooth. Begin streaming in grapeseed oil until creamy, alternating with ice water to ensure emulsification.
Tip: If your sauce breaks and begins to seperate, add a few small ice cubes and blend until it becomes creamy again.
7

For the sliders

Preheat your oven to 750°F (400°C). Use an infrared thermometer to quickly and accurately check the temperature of the baking stone inside. Slice your rolls while it warms up.
8

When the oven is up to temp, put your cast iron grizzler plate ridged side up in the oven and let it preheat for 15 minutes.
9

Remove from the oven and place the meatballs on the cast iron. Return to the oven and cook until medium rare, about 6 minutes.
10

Remove from the oven and top with caramelised onions and provolone. Return to the oven until fully cooked and the cheese is melted, about 4 minutes.
11

Don’t worry about onions or cheese hanging off the edges of the slider; those extra crispy bits are delicious!
12

Remove from the oven. Lightly toast the rolls in the oven or on the stovetop.
13

Using a spoon or butter knife, spread garlic sauce on each side of the rolls.
14

With a spatula (we like to use a fish spatula), remove the meatballs from the cast iron and place inside the rolls. Serve and enjoy!