Turkey meatball sliders
1 small, coarsely grated
2 clove(s), crushed
1 teaspoon(s), level
1 tablespoon(s), finely chopped, plus extra to serve
Turkey Breast Mince, raw
Dried Mixed Herbs
Soft white bread roll
8 small, We used Asda mini white slider rolls
80 g, grated
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix the onion, garlic, oregano, basil and turkey mince together in a mixing bowl and season to taste. Shape the mixture into 8 small balls. Pour the passata into a pan, stir in the dried mixed herbs and bring to a gentle simmer. Poach the meatballs in the sauce for 10-12 minutes.
- Cut each bread roll in half, then put the bottoms of the rolls into a small baking dish – they need to be tightly packed together. Spoon over the meatballs and sauce, then scatter over the mozzarella. Cover with kitchen foil and bake for 10 minute.
- Remove the foil, put the bread roll tops over the meatballs then bake, uncovered, for 10 minutes.
- Serve 2 sliders per person, with the salad and extra basil leaves.