Meatball sliders

talents of the kitchen in the form of mini-burgers
12 servings
  • 12 slider buns
  • 500 g ground beef
  • 6 slices of cheddar
  • 1 onion
  • 1 clove of garlic
  • 3 sprigs of thyme
  • 1 tin chopped tomatoes
  • 2 tbsp balsamic vinegar
  • Salt and pepper
  • 3 tbsp oil
  • Lettuce
  • Mayonnaise
Meatball sliders


Sliders are mini-burgers. Restaurants have begun offering regular tasting menus, where you can be introduced to the talents of the kitchen in the form of mini-burgers. And burgers come in countless versions, as you know. The inspiration for this recipe comes from the classic meatball sandwich. With lots of cheese. And you can always make the burgers full-size if you want. One of the advantages is that you can prepare most of the ingredients beforehand, so if your friends drop by and you want to serve burger snacks, it doesn’t take much preparation.

The slider buns weigh approx. 40 g, while ordinary burger buns come in at twice that.

Form the ground beef into 12 balls. Season with salt and pepper. In a pan, fry the meatballs in a little oil for 4-5 minutes until lightly browned. Remove from the pan. Sauté the finely chopped garlic and onions in the oil until clear. Add the tomatoes and cook through for 5 minutes. Season to taste with thyme, salt, pepper and balsamic vinegar. Blend the sauce using a handheld blender, return the meatballs to the sauce and heat through for about 5 minutes over medium heat.

Cut the cheese slices into quarters and place two quarter slices on each meatball. Pop the pan in a pre-heated oven for 2 minutes until the cheese has melted.

Spread the slider buns with mayonnaise on both the top and bottom. Place a lettuce leaf on each bottom bun, then add the meatballs with cheese. Pour a little extra sauce from the pan over each slider.


Thomas Alcayaga

Thomas Alcayaga

This article was written by Thomas Alcayaga from the Danish food blog