Mini barbecue meatball sliders

MIO CoalitionMini barbecue meatball sliders.


2 pounds ground beef

½ medium onion, chopped

1 cup bread crumbs

½ cup chopped fresh parsley

2 cloves garlic, chopped

1 tablespoon Head Country All-Purpose Championship Seasoning

2 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 


Combine Garden Club Plum Jam and Head Country Bar-B-Q Sauce in slow cooker. Add meatballs. Cook on low for 2 hours.


Step 1

Combine ground beef, onion, bread crumbs, 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.

Step 2

Form meatballs using a tablespoon, 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 sauté 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. Add sweet and Spicy Sauce

Step 3

To assemble sliders, add 1 or 2 meatballs to halved rolls. Top with coleslaw, Griffin’s Jalapeno Mustard or pickled jalapeno peppers.

Step 4

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. For something a little more elegant, try these beautiful hors d’oeuvres for a Christmas or New Year’s Eve celebration.

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