BBQ meatball sliders – mini buns with meatballs Recipe
Small, soft buns filled with juicy meatballs in barbecue sauce and melted cheese. In the USA these sliders often appear at sports events and family gatherings, because they’re easy to grab with one hand and eat in two bites. They’re something between a burger and meatballs in sauce – perfect for a snack table.
These sliders combine the comfort of classic meatballs with the fun, shareable format of mini burgers. They’re easy to make for a crowd and can be served straight from one baking dish, which makes them perfect for casual gatherings.
Chef's tips
Don’t overwork the meat mixture – knead it just until it becomes sticky and uniform, so the meatballs stay tender. If the mixture seems too wet, add a spoonful of breadcrumbs; if it’s too dry, add a splash of milk. Browning the meatballs well before adding the sauce gives them more flavour.
How to serve
Serve on a large platter or directly in the baking dish, with bowls of pickles, coleslaw and extra barbecue sauce on the side. They pair well with fries, potato wedges or a simple green salad.
Ingredients
- ground meat - 500 g
- breadcrumbs - 40 g
- egg - 1 piece
- milk - 30 ml
- onion - 0.5 pieces
- garlic - 1 clove
- barbecue sauce - 200 ml
- yellow cheese slices - 6 slices
- buns small - 12 pieces
- oil - 20 ml
- salt - 0.75 teaspoons
- black pepper - 0.5 teaspoons
Preparation
- Put the breadcrumbs into a bowl and pour in the milk, set aside for 5 minutes until softened. Finely chop the onion and press the garlic through a garlic press.
- Add the ground meat, egg, onion, garlic, salt and pepper to the bowl with the breadcrumbs. Knead with your hand for 2–3 minutes until the mixture is uniform and slightly sticky.
- Form small meatballs from the mixture, about the size of a walnut – you should get around 12–14 pieces.
- Heat the oil in a large frying pan over medium heat. Fry the meatballs for 8–10 minutes, turning every few minutes, until well browned on all sides and cooked through in the centre.
- Pour the barbecue sauce over the meatballs, reduce the heat and simmer for 5 minutes, turning occasionally, until the sauce thickens slightly and coats the meat.
- Preheat the oven to 180°C (top and bottom heat). Slice the buns in half and arrange the bottom halves in a baking dish so they sit close together.
- Place one meatball with some sauce on each bottom half of the bun. Top with a piece of cheese (you can cut the slices in half so they fit better).
- Cover with the top halves of the buns. Put the dish in the oven for 5–7 minutes, until the cheese melts and the buns are warmed through.
- Serve immediately, preferably straight from the dish, so everyone can take their own mini sandwich.
Storage
Store assembled sliders in the fridge for up to 1 day and reheat briefly in the oven so the buns don’t get soggy. Meatballs in sauce (without the buns) can be kept in an airtight container in the fridge for up to 3 days and reheated in a pan or microwave.
I like to use slightly smoky barbecue sauce and a sharp cheddar for extra flavour. If I’m cooking for kids, I make the meatballs a bit smaller so the sliders are truly bite‑sized and easy to eat without making a mess.
