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Italian Pork and Veal Meatball Slider
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 10 | each | QBA Ciabatta Dinner Rolls White |
| 460 | g | Pork and Veal Mince |
| 20 | g | Flat Leaf Parsley Chopped |
| 85 | g | Parmesan Cheese |
| 30 | g | GFFC White Fine Crumbs |
| 20 | g | Egg Yolks |
| 100 | mL | Red Wine |
| 100 | mL | Olive oil |
| 2 | g | Salt and pepper |
| 50 | g | ETA BBQ Sauce |
Method
Step 1
Place all the ingredients in a bowl except the olive oil and ETA BBQ Sauce. Mix well and season to taste. Roll into 10 even sized balls.
Step 2
Shape heaped teaspoons of the mixture into balls. Heat the olive and fry off the meatballs until golden brown and cooked through. This should take about 8 -10 minutes.
Step 3
Drain on kitchen paper then toss into the ETA BBQ Sauce. Cut the Artisan Ciabatta White Dinner Rolls length ways and put a meatball into each one of the Artisan Ciabatta White Dinner Rolls and glaze with remaining sauce. Serve warm.