BBQ Meatball Sliders
Makes 12 sliders. Recipe is from Helana Brigman, who says, “Can’t find spicy pork? Add cayenne, homemade chili powder or Louisiana Hot Sauce to the meatball mixture for a flavorful variation.”
1/2 lb. ground beef
1/2 lb. ground spicy pork (or substitute regular pork plus 2 tbls. cayenne pepper, chili powder or Louisiana Hot Sauce)
1/4 cup bread crumbs
1/4 cup Parmesan cheese, grated
1 egg plus 1 egg yolk
1 tsp. kosher salt
1/4 cup parsley, chopped fine
1/2 cup barbecue sauce of your choice (I prefer local sauces like Jack Miller’s, just so long as it’s spicy.)
1 tsp. cayenne or chili powder
To dress sliders:
Regular or whole-grain rolls, halved and toasted
Arugula, or other leafy green
1. In a large bowl, combine all slider ingredients. Form mixture into 12 (3-inch) meatballs.
2. On a heated grill, place half of the meatballs over an open-flame grilling until brown all over and cooked all the way through. Avoid the urge to flatten meatballs as you want them to keep their “ball” shape.
3. Plate cooked meatballs, drain excess oil and brush with any leftover barbecue sauce. Serve on toasted rolls with provolone cheese and arugula. Spear with toothpicks and serve.