Mini Barbecue Meatball Sliders
It’s an appetizer like none other. Meatballs on slider buns with sweet and spicy sauce, colelsaw, mustard or sweet pickled jalapenos. Everyone will love these little sliders.
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Ingredients
Scale
- 2 pounds ground beef
- 3/4 medium onion, chopped
- 1 cup chopped fresh parsley
- 2 cloves garlic, chopped
- 1 tablespoon Head Country All-Purpose Championship Seasoning
- 2 Hansens 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.
- Combine 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.
- Form meatballs using a tbsp, 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 saut 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
- To assemble sliders, add 1 or 2 meatballs to halved rolls. Top with coleslaw, Griffins Jalapeno Mustard or pickled jalapeno peppers.
- Around 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.