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
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).
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).
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.
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
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
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.
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
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.
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.
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.
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.
½ tsp. pepper (we used freshly ground black pepper)
1 clove garlic, finely chopped
½ cup fresh cilantro, chopped
¼ cup bread crumbs (we used panko)
1 lb. ground chicken
2 scallions, finely chopped
1 Tbsp. grated fresh ginger
6 cups low-sodium chicken broth
2-inch piece fresh ginger, peeled and thinly sliced
1 red chili (we used a Fresno chile), thinly sliced (we left the seeds and ribs in)
1 medium carrot, thinly sliced (we sliced ours on the bias)
4 heads baby bok choy (about 12 oz.) (we used 12 oz. worth of baby bok choy), trimmed, washed and leaves separated
Start by making the meatballs:
Preheat the broiler. Take a rimmed baking sheet and line it with nonstick foil (we used aluminum foil and sprayed it with cooking spray).
Take a large mixing bowl out and whisk the egg, water, salt and pepper together. Mix in the garlic and cilantro, followed by the bread crumbs. Let the bread crumb mixture rest for 2 minutes. Add in the chicken and mix everything together.
Shape the chicken mixture into 1 ½-in. balls* (roughly 20 total) and place them on the lined baking sheet. Broil for 6 to 8 minutes or until the meatballs are fully cooked (we cooked ours for 8 minutes, flipping the meatballs over halfway through the cooking time).
Take a large pout out and add the chicken broth, ginger, and red chili to it, turning the heat up high enough for boiling to occur. Add the sliced carrot to the pot, turning the heat down if necessary so that it’s simmering for 1 minute. Add the baby bok choy in, continuing to let it simmer for 2 minutes or until the bok choy just gets tender. Gently stir in the meatballs (so they don’t get broken up) and serve once the meatballs are heated through (only took us a minute or two).
*We filled an 1/8 cup with the meat mixture and got 19 meatballs.
This was a delicious soup. Having the chili boil in the beginning allowed you to get the heat from the pepper even if you didn’t get an actual slice of the pepper. The meatballs on their own are flavorful but with the rest of the soup, it’s a winning combo. The Fresno chili packed a lot more heat than we thought it would, we loved it ! If you don’t like things to be too spicy, then cut out the seeds and ribs before adding it into the broth. Overall, this was a filling dish that was really tasty.
This recipe came from Woman’s Day.
We weren’t paid in any form to promote Woman’s Day.
1 box frozen spinach, thawed and water pressed out
¼ cup finely diced yellow onion
1 clove garlic, minced
1 Tbsp. Dijon mustard
1 tsp. fresh lemon zest
¾ tsp. salt (used Kosher salt)
½ tsp. fresh cracked black pepper
½ tsp. crushed red pepper flakes
½ tsp. ground coriander
¼ tsp. freshly grated nutmeg (we used pre-ground nutmeg)
½ cup Panko bread crumbs
½ cup grated Parmesan cheese (we used Parmigiano Reggiano)
1 large egg
3 Tbsp. whole milk
For the soup:
2 Tbsp. olive oil (we used extra-virgin olive oil)
¼ cup finely diced onion
1 clove garlic, sliced
6 cups good chicken broth (we used Swanson 33% Less Sodium)
1 dried bay leaf
2-3 Tbsp. fresh lemon juice (we used 3 Tbsp.)
2 cups cooked white or brown rice (we used brown rice)
Fresh parsley and shaved Parmesan cheese, for serving (didn’t use*)
Move the rack into the upper third of your oven (we used the second shelf from the top) and preheat the oven to 375 degrees F. afterwards. Take a baking sheet out and line it with aluminum foil (we sprayed the foil with cooking spray), setting the lined baking sheet off to the side for now.
Now for making the meatballs. Take a large mixing bowl out and mix the following ingredients together in it just long enough for it to be combined: ground chicken, the thawed and pressed spinach, onion, garlic, mustard, lemon zest, salt, peppers, coriander, nutmeg, breadcrumbs, and cheese. In a separate small-sized bowl, whisk together the egg and milk. Pour the egg mixture over the chicken mixture and blend everything together using your hands. Make sure that the spinach is broken up and everything’s equally distributed throughout. Use a cookie scoop (we didn’t) to get a heaping tablespoon of the meat mixture and place it on the lined baking sheet.
Make sure the meatballs are spaced about 1-inch apart on the baking sheet and stick the sheet in the oven for 20 minutes or until the meatballs are fully cooked. You should end up with around 30 meatballs (we got 32).
While the meatballs are cooking, start making the broth. Get a large pot out and pour in the two tablespoons of olive oil, setting the heat to medium. Once the oil’s hot, toss the onions in and cook them for 6 minutes or until they’re translucent and softened, stirring continuously. Add in the sliced garlic and let it cook for 2 minutes, stirring constantly (move on sooner if the garlic looks like it’s going to get burnt). Now add in the chicken stock (we think they meant chicken broth), bay leaf and the lemon juice. Bring the soup to a simmer.
Add the cooked meatballs into the broth, letting the broth continue to simmer for an additional 10 minutes.
For each serving, spoon a small amount of rice into the bottom of the bowl and ladle in the broth and meatballs. Sprinkle some parsley and cheese over the food and enjoy !
*We tried the recipe without these components and it still tasted fantastic !
If you love the flavor of lemons, you’ll love this dish. The meatballs are good on their own and while you can taste a little bit of lemon in them as well as a little bit of heat, it wasn’t as strong a flavor as we though it would be. The broth though, that really brings the bright, lemon-y flavor though and the rice add substance to the dish, helping you feel fuller.
¼ cup chicken broth (we used reduced-sodium chicken broth)
1 teaspoon Thai red curry paste
2 teaspoons brown sugar (we used light brown sugar)
2 teaspoons lime juice
1 tablespoon cornstarch
2 tablespoons cold water
Take a large mixing bowl out and add the following ingredients to it, making sure they’re thoroughly mixed together: ground chicken, green onions, garlic, toasted sesame oil, fish sauce, and mirin. Take the meat mixture and produce meatballs that are roughly 1 ½-inches in diameter.
Take a 4 ½-quart slow cooker out and leave it off to the side for now. Take a large skillet out and pour the canola oil into it, setting the heat for medium-high. Once the oil’s hot, add the meatballs to the skillet, searing the meatballs on all sides. Transfer the seared meatballs to the slow cooker, followed by the coconut milk, chicken both, curry paste and sugar*. Put the lid on the slow cooker and let it cook on HIGH for 3 ½ to 4 hours. After those 3 ½ to 4 hours have passed, stir in the lime juice.
Mix the cornstarch and water together in a small bowl until it looks smooth. Stir in additional water** if you need to so that the slurry (the cornstarch/water mixture) has a heavy cream consistency. Stir the slurry into the sauce in the slow cooker and let the dish cook without the lid on for an additional 10 to 15 minutes or however long it takes for the sauce to get a little thicker and evenly coat the meatballs.
*We actually mixed the coconut milk, chicken broth, curry paste and sugar together before pouring it into the slow cooker.
**When we mixed the original amount of cornstarch and water together, it actually seemed thinner than heavy cream so we mixed in an additional teaspoon of cornstarch and called it good there.