The recipe for this is based on a favourite meatball recipe which I adapted for these sliders. I’d normally serve them with fresh, soft mozzarella to get extra milky stringiness – but I had used all of mine earlier in the week, so I defaulted to shredded hard mozzarella, which was also good, but does not photograph as nicely.

Watch the grill on these ones – the oil from the pesto will drip down into the flames and you have to watch them like a hawk so they don’t go up in flames. But it’s worth it – trust me.

PS: Did you notice that my blog got a little face lift? I simplified the look, changed the font, removed some colour , streamlined sharing buttons, added a featured posts section in the sidebar and most importantly fixed the subscription feature. Feel free to sign-up and you’ll be notified of all new posts. My portfolio site also got a little revamp and now both the blog and site feel like they are part of the same family.