Italian Sausage Meatball Sliders

Meatballs: Combine the breadcrumbs and milk in a large bowl and set aside for 5 minutes.

Remove the sausages from the skins and add to the breadcrumbs along with all the remaining ingredients. Season generously and combine everything together thoroughly. Form into 12 rough balls.

Heat a little olive oil in a large sauté pan and cook the meatballs over a medium high heat until golden on all sides. Transfer to a plate. Don’t wash the pan.

Sauce: Add more oil (if needed) to the pan along with the onion and garlic. Season then cover and cook until the onion is tender, stirring occasionally. Add a splash of water if required.

Stir in the tomato paste and cinnamon and cook for 30 seconds then tip in the tomatoes and water. Bring to the boil then reduce the heat and simmer gently for 10 minutes.

Add the balsamic vinegar and stir to combine. Nestle the meatballs into the sauce and simmer for 10 minutes to cook the meatballs fully. The sauce should be thick and reduced.

Heat the grill to its highest setting.

To assemble: Halve the rolls and toast the cut sides under the grill. Place the bases on a flat baking tray. Set the tops aside. Top with a spoonful of the tomato sauce then 2 meatballs. Add slices of mozzarella and place under the grill for about 1 minute or until the mozzarella is starting to soften. Top with a basil leaf and sandwich with the tops, securing with a toothpick if desired. Makes 6 sliders