Barbecue Chicken Meatball Sliders

Ingredients

  • 4 tablespoons vegetable oil, divided
  • 2/3 cup finely chopped onion (we used yellow onion)
  • 2 pounds ground chicken
  • ¼ cup panko (Japanese bread crumbs)
  • 1 ½ teaspoons koser salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • Slider buns (we used Pepperidge Farm Golden Potato Slider Buns), pickles (we used dill pickle slices), and White Barbecue Sauce (recipe follows), to serve

Directions

  1. Take a small skillet out and pour 1 tablespoon of the oil into it, placing the skillet over medium heat. Once the oil’s hot, toss in the onion, cooking it for 6 minutes or until it’s softened. Transfer the softened onions to a large mixing bowl, letting them cool before adding the following ingredients to the bowl as well: chicken, bread crumbs, salt, paprika, garlic powder, and pepper. Stir well to combine, putting a lid on the bowl afterwards and placing it in the fridge for one hour. Take the  bowl out of the fridge and roll the chicken mixture into 32 balls (about 4 teaspoons of the mixture per meatball).
  2. Preheat your  oven to 350 degrees. Take a rimmed baking sheet out and spray it with cooking spray (we lined our baking sheet with aluminum foil and then sprayed the foil with cooking spray).
  3. Take a large skillet out and pour 2 tablespoons of the oil into it, placing the skillet over medium-high heat. Once the oil’s hot, add a portion of the meatballs in, gently turning them now and then for 3 minutes or until they get browned all over (we had to turn them frequently so they wouldn’t get burnt). Transfer the browned meatballs to the baking sheet. Repeat with remaining meatballs, adding in the last tablespoon of oil if necessary.
  4. Place the baking sheet in the oven for 15 minutes or until the meatballs are fully cooked. Serve the meatballs on the buns, topping the meatballs with the pickles and White Barbecue Sauce.

White Barbecue Sauce

Ingredients

  • 1 cup mayonnaise
  • 5 tablespoons distilled white vinegar
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon sugar
  • 1/8 teaspoon garlic powder

Directions

  1. Add all of the ingredients to a medium-sized mixing bowl, stirring until combined and smooth. You can serve this right away or cover and stick it in the fridge for up to a week.

We love Alabama barbecue so when we saw a meatball slider version, we had to try it out ! You get a little bit of smokiness in the meatballs and while the meatballs taste good on their own, these sliders taste fantastic once the White Barbecue Sauce is added on. The sauce was creamy and tangy and paired wonderfully with the meatball. The pickle slices only add more flavor as well as some crunchiness to the dish that’d be missing otherwise. Hope you enjoy these as much as we did !

We got this recipe from Taste Of The South.

We weren’t paid in any form to promote Pepperidge Farm or Taste Of The South.

Take care everybody !

Chicken Parm Sliders

Ingredients

  • 12 dinner rolls or Hawaiian sweet rolls (we used Pepperidge Farm Golden Potato Slider Buns)
  • 3 cups shredded rotisserie chicken (we used breast meat)
  • ½ cup marinara sauce (we used Newman’s Own marinara)
  • 8 ounces fresh mozzarella cheese, sliced (we used Kraft Slim Cut Mozzarella)
  • ¼ cup fresh basil, chopped (we used freeze-dried chopped basil)
  • ½ cup butter, melted (we used unsalted butter)
  • 2 tablespoons fresh parsley, finely chopped (we used Italian parsley)
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Preheat the oven to 350 degrees.
  2. Cut the rolls in half lengthwise (so you have a top half and a bottom half). Put the bottom half on a 9 x 13-inch* rimmed baking sheet (we lined our baking sheet with aluminum foil before placing the bottom half of the rolls on it). Take the chicken and spread it out evenly over the bottom half, topping the chicken with marinara , mozzarella, and basil afterwards. Put the remaining half of the buns on top.
  3. Add to a small bowl the butter, garlic, parsley and Parmesan, stirring to combine. Brush the butter mixture over the top rolls, sticking the baking sheet in the oven for 20 minutes or until the bread looks golden brown. Slice into individual sliders and eat right away.

*Our buns were pre-sliced so we didn’t have to cut them in step 2.

**It’s not going to affect the dish if you use a baking sheet that’s bigger than 9 x 13-in.

This was such a nice portable way to enjoy chicken parm. The dish does need some salt to really bring out the flavors but once you’ve added that salt, you’ll realize why we thought this was tasty enough to post. We also loved the ooey gooey melted cheese and the light crispy crunch that the bread had. To us, we think that this is a great party/game day food !

This recipe came from Tasty.

We weren’t paid in any form to mention Pepperidge, Newman’s, Kraft, or Tasty.

Take care everybody !

Buffalo Chicken Meatball Sliders

Ingredients

  • 1 Tbsp. kosher salt
  • 2 tsp. fennel seeds
  • 1 tsp. black peppercorns (we used tellicherry black peppercorns)
  • 2 lb. ground chicken
  • ½ cup firmly packed fresh flat-leaf parsley leaves, chopped
  • ½ cup finely grated Parmesan cheese
  • ½ small sweet onion, grated
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1 Tbsp. extra virgin olive oil
  • 1 (5-oz.) bottle Buffalo-style hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
  • 32 small rolls or buns, split (we used slider buns)
  • Blue Cheese Sauce
    • 1 cup crumbled blue cheese
    • ½ cup heavy cream
    • ¼ cup sour cream
    • ½ shallot, minced
    • ½ tsp. firmly packed lemon zest
    • 2 Tbsp. fresh lemon juice
    • Salt and pepper to taste
  • Garnish topping mixture
    • Thinly sliced celery
    • Fresh parsley leaves
    • Splash of Champagne vinegar
    • Drizzle of olive oil (we used extra-virgin olive oil)
    • Table salt and freshly ground black pepper to taste

Directions

  1. Make the blue cheese sauce by adding the following ingredients to a food processor or blender*: blue cheese, heavy cream, sour cream, shallot, lemon zest and lemon juice. Process the ingredients until the mixture is smooth and creamy. Season with salt and pepper to taste. For the garnish mixture, take a small mixing bowl and add the celery, parsley, vinegar and oil to it, tossing to combine. Season with salt and pepper.
  2. Add the first 3 ingredients to a mortar bowl or spice grinder, grinding them into a fine powder using either the pestle (if you’re using a mortar) or the grinder. Add the following ingredients into a large mixing bowl: ground chicken, chopped parsley, Parmesan, grated onion, eggs, garlic, extra virgin olive oil and the crushed spices. Use your hands to combine the ingredients just until it’s blended and smooth (they suggest this will take 2 minutes). Cover the bowl and place it in the fridge for 1 hour.
  3. Preheat your oven to 400 degrees. Take a jelly-roll pan and line it with aluminum foil, spraying the foil lightly with nonstick cooking spray afterwards. Drop the chicken mixture down by the rounded spoonfuls using a medium-size cookie scoop (about 1 ½-inches) onto the lined pan, keeping the meatballs 1 ½-inches apart.
  4. Stick the meatballs in the oven to cook for 10 to 12 minutes or until the meatballs are fully cooked. In a large bowl, toss the meatballs with the hot sauce. Place them on the split buns, topping them with the blue cheese sauce and the garnish.

*We decided to just combine the mixture in a bowl instead of making it smooth.

We think this was a delicious slider ! For ourselves, we didn’t think the topping tasted bad but it didn’t make the slider taste better, it did add a nice crunch that was missing otherwise. Your taste buds may be different from ours though so it’s worth trying out yourself. This is another way to use the classic combination of chicken, buffalo sauce and blue cheese. It’s classic for a reason, this was a damn delicious slider that ‘s great to have for a game day snack or anytime really ! These are kind of addictive, so depending on how many people you plan on serving, you may want to double the recipe !

We got this recipe from Southern Living.

We weren’t paid in any form to promote Frank’s or Southern Living.

Take care everybody !