Nashville Hot Chicken Meatball Sliders

2017-02-27
  • Yield : 12 sliders
  • Cook Time : 40m
  • Ready In : 50m
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Ingredients

  • 1 pound ground chicken
  • 1 tablespoon Louisiana hot sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 2 ounces blue cheese, cut into twelve 1/4-inch cubes
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup Louisiana hot sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 12 slider buns, split
  • Pickle chips

Method

Step 1

For the meatballs: Preheat the oven to 375 degrees F.

Step 2

Place the ground chicken, hot sauce, brown sugar, smoked paprika, salt, black pepper, cayenne and garlic in a bowl. Gently mix with your hands.

Step 3

Divide the meatball mixture into 12 portions, then form into 1 1/2-inch meatballs using wet hands (meat sticks to dry hands).

Step 4

Push a piece of cheese into each meatball and pinch to seal.

Step 5

Heat the butter and vegetable oil in a large saute pan over medium heat. Add the meatballs and brown on all sides, 5 to 8 minutes.

Step 6

Transfer the pan to the oven for 10 minutes to finish cooking.

Step 7

For the sauce: While the meatballs are cooking, combine the butter, hot sauce, honey and brown sugar in a small saucepot over high heat. Stirring constantly, bring to a boil and cook until the mixture comes together, 2 to 3 minutes.

Step 8

Remove from the heat, mix in the garlic powder, salt and pepper, and stir until smooth.

Step 9

Pour the sauce over the cooked meatballs and toss to coat. Sprinkle with the chopped parsley.

Step 10

For the sliders: Add a pickle chip to each bun, then set a meatball on top. Skewer with a toothpick. Serve warm.

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