Turkey Meatball Sliders made with MAGGI® Truffle Seasoning
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Brand
Add bold flavour and a gourmet twist to your casual dining offer with our Truffle Turkey Meatball Sliders—a versatile dish perfect for Independent Pubs looking to refine their small plates or bar snacks. These turkey patties are made with soaked white bread for a soft texture, seasoned generously with MAGGI® Truffle Seasoning, and grilled to perfection. Served in toasted slider buns with fresh rocket, tomato, mozzarella, and a rich truffle mayo, they deliver a satisfying bite packed with layered flavour.
This recipe, that comes from our Pub & Bar Menu Ideas collection offers an easy way for your kitchen to create standout dishes, ensuring consistent quality and efficiency, even when it's busy. By using MAGGI® Truffle Seasoning, you're not just adding flavour to your turkey meatballs recipe; you're bringing out a new level of depth and indulgence to your menu. Imagine the same truffle notes enriching your burgers, sauces, or even chips, providing culinary excellence across your menu. Explore the full MAGGI® range here.
- 80g white bread
- 80ml semi-skimmed milk
- 700g 50/50 turkey mince
- 20g MAGGI® Truffle Seasoning
- 50g egg (approx. 1 large egg)
- 20ml vegetable oil
- 30 slider buns
- 200g rocket
- 350g tomatoes, sliced
- 200g red onion, thinly sliced
- 100g mozzarella, sliced
- 100g light mayonnaise
- 2g MAGGI® Truffle Seasoning
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1Prepare the burgers: Tear bread into small pieces and soak in milk for 10 minutes.
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2Transfer to a mixing bowl and add turkey mince, egg, and MAGGI® Truffle Seasoning. Mix thoroughly until well combined.
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3Shape into golf ball-sized meatballs (approx. 30 portions). Cover and chill for 30 minutes.
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4Brush meatballs lightly with oil and grill for 4–5 minutes per side, or until golden and core temperature reaches 75°C.
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5Add a slice of mozzarella to each meatball during the last minute of cooking.
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6Assemble the sliders: Slice and toast slider buns until golden.
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7Mix mayonnaise with MAGGI® Truffle Seasoning, and spread on the bottom half of each bun.
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8Top with rocket and tomato slices, then add the burger and red onion.
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9Finish with the top bun, and secure with a skewer before serving.
| TYPICAL VALUES | Per 100g | Per serve | Reference Intake | % RI* |
|---|---|---|---|---|
| Energy | 736 kJ 175 kcal | 1903 kJ 452 kcal | 8400 kJ 2000 kcal |
23% |
| Fat | 4.3g | 11.1g | 70 | 16% |
| of which: saturates | 1.2g | 3.1g | 20 | 16% |
| Carbohydrate | 21.5g | 55.6g | 260 | 21% |
| of which: sugars | 3.2g | 8.2g | 90 | 9% |
| Fibre | 2.0g | 5.1g | - | - |
| Protein | 11.5g | 29.8g | 50 | 60% |
| Sodium | 0.91g | 1.48g | 2.4 | 62% |
| Salt | 0.38g | 0.99g | 6 | 17% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1903 kJ 452 kcal | 11.1g | 3.1g | 8.2g | 0.99g |
| 23%* | 16%* | 16%* | 9%* | 17%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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