Meatball Sliders

1.Preheat the oven at 375°F/ 190°C. Spray a non-stick baking sheet with some cooking oil/spray and set aside.

2.MAKING THE MEATBALLS To a large mixing bowl, add ground pork, ground beef, fresh herbs, Worcestershire sauce, salt, black pepper, garlic, onions, parmesan cheese, and sour cream. Mix thoroughly until firm. Add breadcrumbs, egg, and pour the milk all over the ingredients. Using your hands, gently combine the ingredients until it all comes together.

3.Using a spoon or hand, scoop about a 2-3 oz portion of the mixture and roll each meatball into a circle, then transfer on the baking sheet. (TIP: add little oil to your palm to make it easy to roll the meatballs nicely). Refrigerate for 1 hour to allow meatballs to firm up and retain shape.

4.Bake in the oven for about 20 minutes or until they reach an internal temperature of 160°F / 71°C .

5.In a sauté pan, heat oil over medium high heat, add onions and cook until translucent. Stir Occasionally. Stir in chili sauce, 1/4 cup water, mustard, and chili powder. Cook 3 -5 minutes, stirring occasionally until thickened.

6.Add meatballs to chili sauce, cover and cook for 10 minutes. Gently stir and ensure meatballs are covered in the sauce. Stir occasionally.

7.Cut the Hawaiian sweet rolls in half horizontally and place the bottom halves on a serving platter. Once the meatballs are done, place one meatball on each roll bottom. Drizzle or spread a small amount of chili sauce mixture on top of each meatball.

8.Place the top halves of the rolls over the meatballs.

9.Brush the tops of the rolls with melted butter and sprinkle with sesame seeds.

10.Place the sliders in the oven for an additional 5 minutes to warm the rolls and melt the butter and cheese.