TANGY BBQ MEATBALL SLIDERS
Sure, you can buy frozen meatballs and bottled BBQ sauce, but homemade is well worth the effort. These sliders are great Game Day snacks or bite-sized party appetizers. We like our sliders with coleslaw, but a little cheese wouldn't hurt either.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h5m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a baking rack sprayed with nonstick cooking spray onto a foil-lined baking pan.
- Heat oil in a large saucepan over medium heat. Add onion and saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ketchup, molasses, red wine vinegar, lemon juice, brown sugar, Worcestershire sauce, mustard powder, hot sauce, and cayenne pepper; mix well. Bring to a boil, stirring frequently, then reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add a bit of water if sauce gets too thick.
- Meanwhile, combine beef, pork, bread crumbs, milk, egg, mustard, steak seasoning, and garlic in a bowl. Use a 2-tablespoon cookie scoop to form meat mixture into balls, about 1 1/2 inches in diameter. Place meatballs on the rack, leaving enough space between them so they'll brown on all sides.
- Bake meatballs in the preheated oven until internal temperature reaches 160 degrees F (71 degrees C), 25 to 30 minutes.
- Gently stir meatballs into the BBQ sauce. Simmer until meatballs are heated through, 10 to 15 minutes. Divide saucy meatballs among the slider buns.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 191.3 g, Cholesterol 39.9 mg, Fat 9.1 g, Fiber 0.6 g, Protein 11.3 g, SaturatedFat 2.4 g, Sodium 653.5 mg, Sugar 22.7 g
MINI MEATBALL SLIDERS FOR A PARTY
Provided by Trisha Yearwood
Time 1h5m
Yield 24 mini meatball sliders
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper.
- Place the beef and pork in a mixing bowl. Add the egg, breadcrumbs, pesto, salt, garlic powder, onion powder, pepper and half the Parmesan. Gently mix together to incorporate. Scoop out 24 heaping tablespoons meatball mix (each just shy of 1 1/2 tablespoons). Roll the mounds into round meatballs between your palms.
- Place a large nonstick skillet over medium-high heat. Pour in the olive oil and heat until shimmering. Carefully add the meatballs to the skillet and fry until crispy and brown, 3 to 4 minutes on each side. Remove the meatballs from the skillet and discard any remaining oil.
- Halve the potato buns horizontally without separating the buns from each other. Put the bottom buns on the prepared baking sheet and spread 1/2 cup marinara sauce on top. Line up the meatballs on top of the sauce, so that each bun will have its own meatball. Pour the remaining marinara sauce over the meatballs. Sprinkle with the basil. Lay the sliced provolone evenly over the meatballs. Place the top buns over the cheese.
- Mix the melted butter and the garlic salt together. Generously brush over the top buns. Sprinkle the remaining Parmesan evenly over the butter mixture.
- Bake until the provolone melts and the topping turns golden brown, about 15 minutes. Slice into individual sliders and serve immediately.
MINI BBQ MEATBALL SLIDERS
This recipe for mini barbecue meatball sliders is from the January/February 2008 issue of Everyday Food.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 12
Number Of Ingredients 4
Steps:
- Preheat broiler, with rack set 4 inches from heat. Lightly oil a rimmed baking sheet; place meatballs on sheet. Broil, turning occasionally, until cooked through, 10 to 12 minutes. Place meatballs inside rolls and top with barbecue sauce.
CHEESY MEATBALL SLIDERS
These sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.
Nutrition Facts : Calories 514 calories, Fat 25g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 856mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.
NEELY'S MEATBALL SLIDERS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl. Form into 2-inch-meatballs and set aside on a platter.
- Heat 2 tablespoons of the olive oil in large skillet over medium-high heat. Add the meatballs and cook until brown on all sides. Transfer to plate.
- Meanwhile, start the sauce. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat. Add the onion, and the remaining garlic. Saute until the onion begins to brown, about 4 to 5 minutes. Season the onions with salt and pepper, to taste. Add the tomato puree and the tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes.
- To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce. Top with a basil leaf and some shaved pecorino. Cover with the roll tops and transfer to a platter. Serve warm.
BARBEQUED MINI-MEATBALLS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 30 mini meatballs
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine first 9 ingredients. Mix well with hands. Shape into the size of walnuts and place in a single layer in a 13 by 9-inch pan. Pour Neelys BBQ sauce over meatballs and bake for 45 minutes. Remove and serve with toothpicks as an appetizer.
- In a large saucepan, combine all the ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.
BACON CHEESEBURGER SLIDER BAKE
I created this dish to fill two pans because these cheeseburger sliders disappear fast. Just cut the slider burgers recipe in half if you want to make only one batch. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Appetizers Lunch
Time 45m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 380 calories, Fat 24g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 628mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 2g fiber), Protein 18g protein.
MINI MEATBALL SLIDERS
Serve American-style mini burgers with Italian meatballs, barbecue sauce and cheddar cheese
Provided by Good Food team
Categories Buffet, Starter
Time 26m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Space the meatballs in a baking tray and squash each slightly with the palm of your hand. Roast for 15 mins until cooked through, then press some cheese into the top of each. Put back in the oven for 20 secs-1 min until the cheese starts to melt.
- Meanwhile, split the rolls in half and very lightly toast. Spread each half with a little barbecue sauce, then top each with a cheesy meatball, some onion and some cornichon. Skewer with a cocktail stick or mini skewer to hold everything together.
Nutrition Facts : Calories 171 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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