Tangy Bbq Meatball Sliders

“Tangy BBQ Meatball Sliders are the perfect fusion of flavors and textures! Juicy meatballs, smothered in a sweet and tangy BBQ sauce, nestled in a toasted bun, and topped with melted cheddar cheese.

It’s a match made in heaven, and the perfect snack or appetizer for any gathering.”

Ready Time

45 mins

Yields

6 servings

Ingredients

For the meatballs:
1 pound ground beef
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 egg
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh basil
2 tablespoons olive oil
For the BBQ sauce:
1 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
For the sliders:
6 small hamburger buns
6 slices cheddar cheese

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, parsley, garlic, salt, black pepper, red pepper flakes, and basil.

Mix everything together with your hands or a wooden spoon until just combined. Don’t overmix.

Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter.

You should end up with around 18-20 meatballs. Place them on the prepared baking sheet, leaving a little space between each meatball to allow for even cooking.

Drizzle the olive oil over the meatballs and gently roll them around to coat evenly.

Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through. While the meatballs are baking, prepare the BBQ sauce.

In a small bowl, whisk together the ketchup, apple cider vinegar, brown sugar, honey, smoked paprika, garlic powder, salt, and pepper until smooth.

Taste and adjust the seasoning as needed. Once the meatballs are done, remove them from the oven and let them cool for a few minutes on the baking sheet.

Split the hamburger buns in half and place them on a baking sheet.

Top each bun with a meatball, a slice of cheddar cheese, and a spoonful of the BBQ sauce. Place the baking sheet under the broiler for a minute, or until the cheese is melted and bubbly.

Serve immediately and get ready for a flavor explosion!

Notes

Meatballs can be made ahead of time and stored in an airtight container in the fridge for up to a day or frozen for up to 2 months. Thaw frozen meatballs overnight in the fridge or reheat them in the oven or on the grill.

To make the sliders more substantial, add some sliced lettuce, diced tomatoes, or caramelized onions.

If you want a spicier BBQ sauce, add more red pepper flakes or use hot sauce like Frank’s RedHot. For a slightly sweeter BBQ sauce, add a bit more honey or brown sugar.

Make sure to not overmix the meat mixture, or the meatballs will be dense and tough.

If you’re short on time, use store-bought BBQ sauce or your favorite brand. You can also serve the meatballs as an appetizer or snack on their own, without the buns and cheese.

These sliders are perfect for parties, potlucks, or game-day gatherings – they’re easy to make in large quantities and are sure to please a crowd.