Mini Meatball Sliders

• 80 g raw Extra-lean ground beef (95%) (2.8 oz raw)
• 15 g raw (½ large egg white) Egg white
• 8 g Dry breadcrumbs (0.3 oz)
• 5 g Parmesan, grated (1 tbsp)
• 0.5 g Garlic powder (⅛ tsp)
• 0.5 g Dried oregano (½ tsp)
• 0.5 g Salt (a pinch)
• 2 g Vegetable oil spray (½ tsp)
• 50 g Tomato sauce (1.8 oz)
• 45 g (3 mini rolls) Slider rolls
• 15 g Part-skim mozzarella, grated (0.5 oz)
• 2 g raw Fresh basil (1⅓ tbsp chopped)

You'll need: Air fryer or oven with a baking sheet, Bowl, Small saucepan, Spoon, Parchment paper.

Method

1. Mix and roll the meatballs

   Heat the air fryer to 200°C (400°F). In the bowl, mix the beef with the egg white, breadcrumbs, Parmesan, garlic powder, oregano and salt using your hands, just until combined. Roll into 3 balls, each about the size of a golf ball.

   Wet your hands before rolling so the mix doesn't stick to them.

2. Air-fry the meatballs

   Spray the meatballs lightly with the oil and air-fry for 8–10 minutes, turning halfway, until browned and 71°C (160°F) in the middle. In the oven, bake at 220°C (425°F) on parchment paper for 12–14 minutes.

   A thermometer in the middle of one ball is the only sure test. Pale and brown outsides can fool you.

3. Warm the sauce

   Warm the tomato sauce in the small saucepan over low heat for about 3 minutes, until steaming. Roll the cooked meatballs in it.

   Coating the meatballs in sauce here means they don't need to sit in it and soak the rolls.

4. Melt the cheese on the sliders

   Split the mini rolls and put a meatball in each with a spoonful of sauce. Top with the mozzarella and warm in the air fryer for about 2 minutes, until the cheese melts. Tuck a basil leaf into each.

   Squash each meatball a little with the roll lid so it doesn't roll out when you bite.

Swaps

• Extra-lean ground beef (95%) → Ground turkeyMilder and about the same calories; cook to 74°C (165°F).
• Slider rolls → Halved whole-wheat dinner rollMore fiber and a bit chewier.