Try this Perfect BBQ Meatball Sliders recipe, or contribute your own.
- Carbohydrate 5.137 g
- Cholesterol 0 mg
- Fat 0.055 g
- Fiber 0.935000026226044 g
- Protein 0.605 g
- Saturated Fat 0.0231 g
- Serving Size 1 1 recipe (55g)
- Sodium 2.2 mg
- Sugar 4.20199997377396 g
- Trans Fat 0.0154 g
- Calories 22 calories
Step-by-step
- Preheat oven to 425.
- In a medium sized pot, place meatballs and 1 bottle of BBQ sauce.
- Cook over medium heat until heated through (about 10 - 15 minutes).
- While meatballs are cooking, cook your bacon until crunchy then add onions. Cook for about 4 mins more (just until they start to get tender) and set aside.
- Cut Hawaiian Rolls in one sheet (DO NOT SEPARATE).
- Cover rolls with a generous amount BBQ sauce then place meatballs (use a slotted spoon to spoon meatballs from pan to avoid accidentally adding to much BBQ sauce).
- Top meatballs with cheese slices.
- Add bacon and onions.
- Cook in preheated oven for 10-12 minutes until tops are golden.
- Serve immediately.
Sequencing the Stove Top
Starting the bacon before the meatballs allows rendered fat to cook the onions without extra oil. Slice the bacon pieces uniformly so they render at an even rate, reaching maximum crunch before the onions join the pan. Keep the heat at medium to prevent the rendered fat from smoking. While the bacon and onions finish, simmer the frozen meatballs and hickory barbecue sauce in a separate medium pot over medium heat until warmed through, requiring roughly ten to fifteen minutes. Using a slotted spoon to transfer the meatballs prevents excess liquid from soaking into the bread.
Baking and Assembly Mechanics
Keep the sheet of rolls connected rather than pulling them apart individually, which maintains structural integrity for the entire batch. Preheat the oven to 425 degrees Fahrenheit and bake the assembled sliders for ten to twelve minutes until the cheese melts completely and the bread turns golden. Any leftover sliders store well in an airtight container in the refrigerator for up to two days, though the bread softens significantly upon reheating.
