BBQ Meatball Sliders

In addition to the leftover day I mentioned my mom plans into her menus, she also had “Fun Food Friday” (I’m betting at this point you can guess where I developed my love for alliterations).  This recipe for BBQ meatball sliders is fun and delicious and really not that hard to make.  You can make your own BBQ sauce, but I typically take some help from the store and just doctor it up a bit.  Wanna make it even easier? Throw the meatballs and sauce in the crockpot and walk away, or don’t bother with the meatballs just brown some meat add the sauce and serve sloppy joe style, or use leftover mashed sweet potatoes in the mini biscuits instead of cooking fresh ones.  Swap out the ground beef for ground turkey and serve with a side salad for a healthier alternative.

Start my mixing up the ground beef, breadcrumbs, egg, milk and seasoning in a bowl.  Then form into meatballs.  I made 16 out of my 1 lb of hamburger.  Put the meatballs in a non stick skillet over medium heat. Leave them alone until the start to brown and then turn.  Brown as many sides as you can.

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Once the meatballs are brown, add the sauce mixture and turn the heat to low.  Allow to simmer until the meatballs are done and the sauce cooks down to a glaze.  This takes about 20 minutes. This picture was taken right after I added the sauce mixture.

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While the meatballs are cooking, get your biscuits together.  If you aren’t using leftover sweet potatoes, I’d recommend cooking the sweet potatoes before you start the meatballs.  Put them in a Ziploc bag with a little water and toss it in the microwave for 8-10 minutes.  Let them cool in the bag before you peel and mash them.  Another tip, freeze your butter or shortening and then grate it into the dry ingredients.  This keeps you from having to spend all that time cutting cold butter into the flour!


I bake my sweet potato biscuits in a mini muffin tin for this recipe.  They come out the perfect size for the meatballs!

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1 lb ground beef

1 slice of whole wheat bread

1 egg

1 Tablespoon milk

1 teaspoon bbq seasoning (I like montreal steak)

! cup BBQ sauce (your favorite)

1/2 teaspoon liquid smoke

1/2 cup water

1-2 Tablespoons brown sugar if needed

Put ground beef in a bowl.  Use microplane to grate bread slice into breadcrumbs (or toss it in the food processor or use 1/2 cup breadcrumbs).  Add egg, milk and seasoning to meat and breadcrumbs and toss with hands to combine.  The more you work this, the more you change the texture of the ground beef. I suggest only working it as much as you need to barely combine the ingredients.  Form the meat into 16 equal-sized meatballs. Place meatballs in a non-stick skillet over medium heat.  Cook for 1-2 minutes and flip.  Continue flipping until you’ve browned all sides of the meatballs.

While meatballs are cooking, combine BBQ sauce, liquid smoke and water.  Taste.  Add brown sugar if desired.  When meatballs are brown, turn heat to low and add sauce/water mixture to the pan.  Simmer for 20-30 minutes, until meatballs are cooked through and sauce is thick enough to coat the meatballs. Serve on sweet potato biscuits

Sweet Potato Biscuits –

1 cup all purpose flour

1 cup whole wheat flour

1 tablespoon brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup butter

1 cup mashed sweet potato

1 cup milk

Preheat oven to 400*. Stir together flours, brown sugar, baking powder and salt.  Cut in butter until mixture looks like coarse crumbs (or use the grater trick).  Stir in sweet potato and milk just until all ingredients are moistened.  Spoon into greased mini muffin tins. Bake at 400* for 15-18 minutes.

Slice open biscuits and place a meatball in the middle.  Better make more than one, because they’re really that good.

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On a side note, sorry about the picture quality in my last couple of posts.  I promise I’ll get batteries for my real camera this weekend.





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