Mini Barbecue Meatball Sliders
2 pounds ground beef
½ medium onion, chopped
1 cup breadcrumbs
½ cup chopped fresh parsley
2 cloves garlic, chopped
1 tablespoon Head Country All-Purpose Championship Seasoning
2 eggs, beaten
Head Country Bar-B-Q Sauce, as needed
Sweet and Spicy Sauce (see below)
Small dinner rolls or Hawaiian sweet bread Sweet and Spicy Sauce
1(18-ounce) jar Garden Club Plum Jam
1 (18-ounce) jar Head Country Bar-B-Q Sauce
Combine Garden Club Plum Jam and Head Country Bar-B-Q Sauce in slow cooker.
Add meatballs. Cook on low for 2 hours.
Step 1Combine ground beef, onion, breadcrumbs, parsley, garlic, Head Country seasoning and eggs, mixing well and incorporating. If mixture feels dry, add Head Country Bar-B-Q Sauce until it becomes easy to form meatballs.
Step 2Form meatballs using a tablespoon, then roll the mixture between your hands to make a ball. Line on a cookie sheet until they are all rolled. Place meatballs in a hot sauté pan, cooking on medium-high heat until they’re browned. After 5 minutes, turn to brown both sides. Turn heat down to medium, and cook until meatballs are cooked through. This will depend on the size of your pan and size of your meatballs. Check for doneness. Sweet and Spicy Sauce
Step 3To assemble sliders, add 1 or 2 meatballs to halved rolls. Top with coleslaw, Griffin’s Jalapeno Mustard or pickled jalapeno peppers.
Step 4Around the holidays, Suan’s Scotch Bonnet Pepper Jelly should be a pantry staple. When family or friends drop by, set out a block of cream cheese topped with pepper jelly, and you have an instant appetizer. For something a little more elegant, try these beautiful hors d’oeuvres for a Christmas or New Year’s Eve celebration.