Step one:

First, make the sauce. Heat the oil in a pan over a medium heat before adding the red onion. Allow to gently fry for 2 – 3 minutes until the onion starts to soften. Add the paprika, garlic powder and herbs to the onions.

Step two:

Add the bbq sauce and passata along with 150ml water and bring all the ingredients to a boil. Season with salt and pepper before turning down the heat and allowing the sauce to gently simmer for 8 – 10 minutes until the sauce is glossy and thick. Remove from the heat whilst you make the meatballs.

Step three:

In a bowl combine the mince, onion, paprika, garlic powder and herbs. Seasoning the beef with a generous pinch of salt and pepper before bringing the mixture together using clean hands. Divide into 18 equal portions and roll into balls approximately 40g each.

Step four:

Air fry the meatballs at 180C for 10 minutes until cooked through and starting to brown. Alternatively, place on a baking tray a bake in a preheated oven at 200C/180C fan/gas 6 for 15 minutes. Once cooked, coat the warm meatballs in half the sauce.

Step five:

Cut the hotdog buns down the middle and place on a baking tray or in the air fryer drawer. In a small bowl combine the melted butter, garlic powder and herbs before liberally brush over the buns, inside and out.

Step six:

Spoon 3 meatballs and some sauce into each bun before topping with the Applewood slices. Place back in the oven or air fryer for approximately 5 minutes just to melt the cheese and toast the buns slightly.

Step seven:

Serve the sliders alongside the reserve sauce for dipping and sides of your choice – we like a fresh crisp salad, skinny fries and pickled red onion.

Cook’s Notes:

The meatballs and sauce can be made in advance to get ahead of the game. If using sauce and meatballs from cold, it is best to warm these slightly in a pan or in the microwave first before adding to the hot dog buns before continuing to follow the recipe.