Meatball sliders

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Connie Veneracion


  • 1/4 kilogram ground beef (I used sirloin)
  • 1/4 kilogram ground pork (mine had about 30% fat)
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon grated garlic
  • 1/4 cup panko
  • 1 egg white
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tspteaspoon chopped parsley
  • 1-1/2 cups tomato sauce
  • 4 pan de sal split and lightly toasted
  • baby arugula
  • grated sharp cheddar cheese
  • finely sliced parsley


  • Mix all the ingredients for the meatballs. Form into balls about 2 and 1/2 inches in diameter (I had four balls).
  • Heat a non-stick frying pan. Cook the meatballs over medium-high heat until lightly browned. Unless your meat has too little fat, the meatballs should render enough fat to brown in. Otherwise, you may have to brown them in a little olive oil. You’re not cooking the meatballs through at this point but just browning them. As soon as they brown, scoop them out.
  • Heat the tomato sauce in the same pan in which the meatballs were browned. When bubbly, return the meatballs to the pan. Cook over medium-low heat, uncovered, for seven to 10 minutes, rolling them in the sauce often. The sauce should have considerably reduced and thickened by the end of the cooking time.
  • To serve: Place several baby arugula leaves on the bottom halves of the toasted pan de sal. Place the meatballs on top of the leaves. Spoon a little sauce over them. Sprinkle with grated cheese and finely sliced parsley.


If you’re not into arugula, you can substitute lettuce.